THICK CARAMEL SAUCE RECIPES
CARAMEL SAUCE RECIPE - FOOD.COM
You can use this on so many different things. By adjusting the cooking time, you can make it as thick as you like according to what you are going to use it on. I like to make it thicker to use on ice cream and thinner for desserts. I often double the recipe so I have some left over for later.
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- Combine butter, brown sugar, water, and salt in a medium sauce pan, over medium heat, stirring constantly.
- Bring to boil for 3 to 5 minutes depending upon thickness desired.
- Remove from heat and stir in evaporated milk and vanilla.
Nutrition Facts : Calories 1106.2, FatContent 61, SaturatedFatContent 38.5, CholesterolContent 168.3, SodiumContent 836.7, CarbohydrateContent 137.8, FiberContent 0, SugarContent 128.8, ProteinContent 5.9
CAJETA (MEXICAN CARAMEL SAUCE) RECIPE - TABLESPOON.COM
Cajeta sauce is a slow-cooked Mexican caramel sauce that starts with goat's milk. The sauce is delish on pretty much anything!
Provided by Half Baked Harvest
Total Time 10 minutes
Prep Time 0 minutes
Yield 1
Number Of Ingredients 7
Steps:
- Stir together the milk and sugar in a large, heavy-bottomed pot. (Make sure the liquid only goes three fourths the way up the sides, as it will froth when the baking soda is added.) Add the cinnamon stick, salt, vanilla extract and vanilla bean seeds plus the empty vanilla bean pods. Bring to a boil on medium-high heat while constantly stirring. This will take about 15 minutes. DO NOT take your eyes off the pot. It boils over easily and quickly!
- When the milk comes to a boil, quickly remove from heat and add baking soda to the pot. The mixture will rise and get frothy, just keep stirring the mixture.
- Place the pot back on the stove over medium heat, and stir frequently, about every 10 minutes or so. Make sure the milk stays at a gentle simmer rather than a raging boil, and stir across the bottom of the pot to make sure the mixture is not scorching. Adjust heat as needed.
- After about an hour and a half, the milk should start to turn golden brown. Remove the cinnamon stick and the vanilla pod. At this point, it will start to thicken fast, so it’s important to keep stirring so the milk doesn’t burn on the bottom of the pan.
- Keep stirring until the mixture is a rich brown and thick enough to coat the back of the spoon, this will happen after about 15 to 30 minutes. Allow the sauce to cool slightly and then pour into airtight containers. The mixture will keep in the refrigerator for up to 1 week.
Nutrition Facts : ServingSize 1 Serving
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From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Dessert
Calories 435 calories per serving
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Dessert
Calories 435 calories per serving
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Getting a table at the 123-year-old original Rao’s restaurant in New York City is next to impossible. The tables are “owned” by regulars who schedule their meals months in advance, so every table is full every night, and that’s the way it’s been for the last 38 years. The only way an outsider would get to taste the restaurant’s fresh marinara sauce is to be invited by a regular.
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After 30 minutes of cooking, you’ll end up with about the same amount of sauce as in a large jar of the real thing. Your version will likely be just a little bit brighter and better than the bottled stuff, thanks to the fresh ingredients. But now you can eat it anytime you want, with no reservations, at a table you own.
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Reviews 5.0
Total Time 1 hours 0 minutes0S
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