Cinnamon Caramel Sauce Recipes
OH-SO-EASY CARAMEL SAUCE
This is a rich, sweet caramel sauce that can be made at the last minute that is great on bread pudding, gingerbread, apple pie, chopped apples, ice cream, and anything else you want to put it on.
Provided by BARB MAXWELL
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 10m
Yield 8
Number Of Ingredients 4
Steps:
- Bring brown sugar, butter, and milk to a gentle boil and cook until thickened, 1 to 2 minutes. Remove from heat; add vanilla extract.
Nutrition Facts : Calories 211.6 calories, Carbohydrate 27.4 g, Cholesterol 31.1 mg, Fat 11.7 g, Protein 0.4 g, SaturatedFat 7.4 g, Sodium 92.6 mg, Sugar 27.1 g
CINNAMON CARAMEL SAUCE
Make and share this Cinnamon Caramel Sauce recipe from Food.com.
Provided by Good Vibe Goddess
Categories Sauces
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- Place sugar and hot water in a heavy saucpan and stir with a wooden spoon to mix.
- Cover and place on high heat and bring to a boil.
- Boil until clear, about 1 minute. Using a natural bristle pastry brush (dipped in cold water) wash any sugar crystals down from the side of the pan.
- Uncover saucepan and let cook until thick and deep golden brown, about 5-8 minutes. Do not stir while cooking. Shake pan gently if needed to cook sugar evenly.
- Remove pan from heat and add cream and cinnamon. Stand back- it will bubble and hiss. Return pan to heat and simmer until thick and creamy, about 3 minutes, stirring with a wooden spoon.
- Cool to room temperature before serving.
- Refridgerate, covered, for up to 3 weeks. Warm up to room temperature before serving.
Nutrition Facts : Calories 754.1, Fat 39.2, SaturatedFat 24.4, Cholesterol 145, Sodium 41, Carbohydrate 103.5, Fiber 0.4, Sugar 100, Protein 2.2
CINNAMON APPLE BEIGNETS WITH CARAMEL SAUCE
These sweet puffy confections with chopped apple are drizzled with caramel sauce and dusted with cinnamon.
Provided by In The Raw
Categories Trusted Brands: Recipes and Tips In The Raw® Sweeteners
Time 1h15m
Yield 8
Number Of Ingredients 17
Steps:
- In a medium saucepan, bring milk, 1/2 cup cider, butter, 1 tablespoon Stevia In The Raw, and 1/2 teaspoon salt to a boil.
- Immediately add flour and cinnamon and stir vigorously with a wooden spoon on the heat until mixture comes together. Continue stirring until dough is smooth and pulls away from sides of pan.
- Transfer dough to bowl or stand mixer and cool 10 minutes, stirring occasionally. Add eggs one at a time, stirring to completely incorporate each egg before adding the next. Dough should be smooth and shiny. Stir in apples. Set aside.
- In a small saucepan, combine Sugar In The Raw®, 1/4 cup Stevia In The Raw, and 1/4 cup water. Cook, stirring, over medium-high heat until sugar dissolves. Increase heat to high and cook syrup until deep amber colored, swirling pan as needed to prevent burning.
- Remove from heat and slowly add 1/3 cup cider. Stir until smooth. If caramel seems runny, simmer to reduce until thickened and syrupy. Stir in vanilla and 1/2 teaspoon salt. Set aside.
- In a large heavy pot or deep skillet, heat oil to 365 degrees F.
- Drop tablespoons of dough into oil in batches of 8 and cook until golden all over.
- Remove with a slotted spoon and drain on paper towels.
- Repeat with remaining dough.
- To serve, drizzle beignets with caramel sauce and sprinkle with cinnamon.
Nutrition Facts : Calories 380.3 calories, Carbohydrate 34 g, Cholesterol 124.7 mg, Fat 25.5 g, Fiber 1.1 g, Protein 5.5 g, SaturatedFat 9.7 g, Sodium 337.2 mg, Sugar 20 g
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- In a medium saucepan over medium heat, stir sugar and water together until the sugar has dissolved.
- Once the sugar has dissolved, DO NOT STIR AGAIN! Cook until the sugar has turned an amber color, about 350°.
- Add Cinnamon Honey Butter and whisk together until incorporated fully. Remove pan from the heat, and slowly whisk in the room temperature heavy cream
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- Note: making caramel is something that needs your undivided attention. Make sure you have all your ingredients gathered before starting and that you are not distracted. Leaving the caramel alone at any point can cause it to burn.
- Place sugar in a heavy-bottomed medium sauce pot. Make sure the sides of the pot come up a little bit (that it’s not a shallow pan) because it will boil up when you add the cream later.
- Place the pan over medium-low heat. Cook stirring often, but being careful not to spread the sugar up the sides of the pan too much. The sugar will become a little bit liquidy, form clumps, then finally melt into a light amber liquid. Keep stirring until the liquid is amber in color. This will take about 7-12 minutes, depending on your pot and the heat of your stove. DO NOT LEAVE THE SUGAR ALONE, it will burn fast.
- Once the liquid turns amber, add the butter and stir until it’s melted. Add half of the heavy whipping cream, stir, then add the rest. It will bubble up as you add it to the mixture. Turn off the heat and then stir in the, cinnamon, vanilla, and salt, if using. Stir until smooth. You may need to whisk it to get out all the clumps.
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