SALTED CARAMEL SAUCE PIONEER WOMAN RECIPES

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EASY CARAMEL SAUCE - THE PIONEER WOMAN – RECIPES ...



Easy Caramel Sauce - The Pioneer Woman – Recipes ... image

I made this easy caramel sauce (emphasis on unbelievably luscious) yesterday for the thousandth hundredth millionth time, and while it appears on this

Provided by Ree Drummond

Categories     dessert    main dish

Total Time 10 minutes

Prep Time 2 minutes

Cook Time 8 minutes

Yield 8 servings

Number Of Ingredients 5

1 c. Brown Sugar
1/2 stick Butter (4 Tablespoons)
1/2 c. Half-and-half Or Cream (cream Will Make It Thicker)
1 tbsp. Vanilla
Pinch Of Salt

Steps:

  • Mix all ingredients in a medium saucepan over medium-low to medium heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Turn off heat. Serve warm or refrigerate until cold. If sauce is thin, just continue cooking for a few more minutes.

HOW TO MAKE SALTED CARAMELS - THE PIONEER WOMAN



How to Make Salted Caramels - The Pioneer Woman image

Making caramels at home can seem intimidating. I mean, you need a candy thermometer.

Provided by Bridget Edwards

Categories     dessert    main dish

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 20 servings

Number Of Ingredients 8

2 tbsp. Unsalted Butter, Softened
2 c. Sugar
1 1/2 c. Heavy Cream
2/3 c. Light Corn Syrup
1/2 c. Salted Butter
1 tsp. Fine Sea Salt
1 tsp. Vanilla Bean Pase (or Extract)
1/2 tsp. Fleur De Sel

Steps:

  • Use softened unsalted butter to grease an 8x8 pan. Cut two strips of parchment paper to fit the pan, leaving an overhang on each side and buttering each piece. Set aside. Combine sugar, heavy cream, corn syrup, salted butter, and fine sea salt in a 3-quart saucepan. Stirring frequently, cook on medium heat until the butter melts and the mixture starts to boil. Clip on a candy thermometer. Continue cooking and stirring until the temperature reaches 245ºF. (This will take about 30 minutes.) Lower the heat as needed to prevent bubbling over. As soon as the mixture reaches 245ºF, remove from heat and stir in the vanilla bean paste (see note). Immediately pour into the prepared pan. Sprinkle the fleur de sel over the top. Let the caramels set for at least two hours and up to overnight. Lift the caramel out of the pan using the parchment paper. Cut into pieces using kitchen shears. Wrap individual caramels in pieces of waxed paper. Store at room temperature. Note: To make chocolate caramels, omit the vanilla bean paste. Stir together 1/2 teaspoon vanilla extract with 1/4 teaspoon espresso powder. Add this mixture plus 3 ounces melted unsweetened chocolate in place of the vanilla bean paste.

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