Classic Caramel Sauce Food

DESSERTLOVER'S CLASSIC CARAMEL SAUCE

Steps:

• Bring the water, sugar, and butter to a simmer in a saucepan over medium heat. Do not stir the mixture until the sugar has completely dissolved in the water. Cook uncovered, stirring occasionally, until the caramel has turned golden brown, 5 to 10 minutes.
• Carefully pour in a slow, steady stream of cream into the caramel while stirring constantly. The hot caramel will boil vigorously when the cream is added and solidify in areas. Add the vanilla extract and salt. Continue stirring over low heat until the caramel is smooth and creamy, 5 to 10 minutes more. Allow to cool for at least half an hour before using.

CLASSIC CARAMEL SAUCE

Steps:

• Bring the cream to a boil in a 1-quart saucepan over medium heat.
• Cook the sugar, water, and honey in a 3-quart heavy-duty saucepan over high heat until the mixture comes to a boil. Brush around the inside of the pan with a damp pastry brush at the point where the sugar syrup meets the sides of the pan. Do this twice during the cooking process to prevent the sugar from crystallizing.
• Cook the mixture over high heat, without stirring, until it turns amber colored, 6-8 minutes. Lower the heat to medium and slowly add the hot cream to the sugar mixture while stirring constantly. The cream will bubble and foam. Continue stirring to make sure there are no lumps. Remove the saucepan from the heat and stir in the butter until it is completely melted. Then stir in the vanilla.
• Transfer the caramel sauce to a bowl, cover tightly with plastic wrap, cool slightly, and serve warm.

EASY CARAMEL SAUCE

Steps:

• Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.

CLASSIC CARAMEL SAUCE

Steps:

• be sure to have all ingredients ready from start because as soon as the sugar melts, it is quick to burn so be careful and work fast.
• in a heavy bottom sauce pan, on medium/high heat; melt down the cup of sugar, stirring constantly. this might take a while but once it is melted, the sugar will look a bit amber or brownish in color.
• then add the butter while still stirring. when you add the butter, the sauce will begin to bubble but it's okay.
• then add the 1/2 cup of whipping cream and as you are still stirring, the sauce will start to come together. you can then turn down the heat and serve.
• to re-heat the sauce i usually put my sauce in a tupperware container, heat some water in a pan and place the container in the water.

CARAMEL SAUCE

Steps:

• Tip the sugar into a heavy-based frying pan, stir in 4 tbsp water, then place over a medium heat until the sugar has dissolved. Turn up the heat and bubble for 4-5 mins until you have caramel. Take off the heat, then carefully stir in the cream and butter. Leave the sauce to cool, then tip into a squeezy bottle.
• Tip the sugar into a heavy-based frying pan, stir in 4 tbsp water, then place over a medium heat until the sugar has dissolved. Turn up the heat and bubble for 4-5 mins until you have caramel. Take off the heat, then carefully stir in the cream and butter. Leave the sauce to cool, then tip into a squeezy bottle.

PERFECT CARAMEL SAUCE

Steps:

• In a heavy 4-quart or larger saucepan, preferably nonstick, stir together the sugar, corn syrup, and water until the sugar is completely moistened.
• Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling, about 5 minute.
• Stop stirring and allow it to boil undisturbed until it turns a deep amber .
• Immediately remove it from the heat and slowly and carefully pour the hot cream into the caramel.
• It will bubble up furiously.
• Using a high-temperature, heat-resistant rubber spatula, or a wooden spoon, stir the mixture until smooth, scraping up the thicker part that settles on the bottom.
• If any lumps develop, return the pan to the heat and stir until they dissolve.
• Stir in the butter.
• The mixture will be streaky but will become uniform after cooking slightly and stirring.
• Allow to cool for 3 minutes and then gently stir in the vanilla extract.

CARAMEL SAUCE

Steps:

• Put the cream in a saucepan and bring to the boil. Set aside.
• Combine the sugar and water in a saucepan and bring to the boil. Use a brush dipped in cold water and brush the inside of the saucepan, brushing just about the level of the simmering sauce. Cook over high heat until the mixture is golden brown. Remove from the heat and slowly whisk in the reserved cream. Return to the boil and cook over low heat for two to three minutes. Stir in the vanilla.

QUICK CARAMEL SAUCE

Steps:

• Pour 1/2 cup water into a medium heavy-bottom saucepan; add sugar. Cook over medium heat, gently stirring occasionally, until sugar is dissolved.
• Continue to cook, without stirring, until syrup comes to a boil, washing down sides of pan with a wet pastry brush 2 or 3 times to prevent crystals from forming. Let syrup boil, gently swirling pan occasionally, until it has almost turned medium amber.
• Remove from heat, and carefully pour in cream (caramel will bubble). Add vanilla and salt, and stir with a clean wooden spoon until caramel is smooth.

CARAMEL SAUCE

Steps:

• Combine ingredients in a small saucepan over medium heat. Cook, stirring, until thickened to desired consistency.