EASY CARAMEL SAUCE
For an easy go-to caramel sauce, try Ree Drummond's recipe, perfect over ice cream or pie, from The Pioneer Woman on Food Network.
Provided by Ree Drummond : Food Network
Categories dessert
Time 30m
Yield 1 1/2 cups
Number Of Ingredients 5
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.
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
EASY CARAMEL APPLES
Steps:
- Remove stems and thoroughly wash and dry apples; insert pop sticks into tops. Line a baking sheet with parchment and grease the parchment; set aside., Place caramels and water in a small saucepan; cook and stir over medium-low heat 3-5 minutes or until smooth, stirring frequently. Remove from heat; cool slightly. Dip each apple in caramel mixture, allowing excess to drip off. Place on prepared pan. Refrigerate until set.
Nutrition Facts : Calories 305 calories, Fat 6g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 163mg sodium, Carbohydrate 65g carbohydrate (54g sugars, Fiber 2g fiber), Protein 3g protein.
EASY CARAMEL
I got this recipe from a friend in college. It was super easy to make and my husband ate the entire pan of it within a few days.
Provided by Stephyloulou
Categories Candy
Time 35m
Yield 75 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter in a large pot on medium heat.
- Stir in sugar and corn syrup, mix well.
- Add about 1/5 of the can of evaporated milk, stir until it blends in with the mixture. Keep adding just 1/5 of the can at a time until it's all mixed. Continually stir the mixture making sure to scrape the bottom of the pot.
- Heat the caramel until 230-240°F while continuously stirring.
- Pour onto a greased cookie sheet with sides.
- Let it cool completely. Once fully cooled cut and wrap with wax paper.
CARAMELS
I have used this recipe for almost 41 years, and have yet to have any bad batches. My grandson loves 'em!
Provided by Barbara
Categories Desserts Candy Recipes
Yield 60
Number Of Ingredients 7
Steps:
- Grease a 12x15 inch pan.
- In a medium-size pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 250 degrees F (120 degrees C) remove the pot from the heat.
- Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the Carmel into small squares and wrap them in wax paper for storage.
Nutrition Facts : Calories 114.6 calories, Carbohydrate 14.8 g, Cholesterol 20.2 mg, Fat 6.3 g, Protein 0.5 g, SaturatedFat 4 g, Sodium 30.4 mg, Sugar 10.7 g
EASY CREME CARAMEL
Easier because its made in a pan and not individual. This creme caramel can be refrigerated overnight as well.
Provided by kleigh83
Categories Dessert
Time 5h20m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat your oven to 325°F.
- In a medium skillet, combine 1/2 cup of sugar with the water and cook over high heat until deep a deep amber color (about 4 min), swirling the pan occasionally.
- Immediately pour the caramel into an 8-by-4 1/2-by-3in metal loaf pan.
- Make sure you evenly coat the bottom.
- Let caramel harden.
- In a bowl, whisk the remaining (1/2 c.) of sugar, the milk, cream, eggs, and egg yolks.
- Pour custard into the pan with hardened caramel.
- Set this pan in a small baking dish and add enough water in baking dish to reach halfway up the side of the pan.
- Bake for 50 min (or until set around the edges but slightly soft in center).
- Remove pan of custard from baking dish and let cool to room temperature.
- Refrigerate until chilled (at least 4 hours).
- Remove from pan by running a thin knife around the custard and flipping it onto a plate.
- Cut into slices and serve.
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EASY HOMEMADE CARAMEL RECIPE | ONLY 3 INGREDIENTS!
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Reviews 33Calories 298 per servingCategory Dessert
- 2. Heat on medium-high heat, whisking the sugar until melted. The sugar will clump up first, but will eventually completely melt. This will take about 10 minutes.
- 3. Once the sugar has melted, stop whisking. You can allow to cook until the sugar has turned to a little darker amber color to get a deeper caramel flavor, if you like. You may notice a nutty aroma. The change in color will happen quickly, so don’t let it go too long or get too dark or it’ll burn. Remove caramel from the heat.
- 4. Add butter and whisk until combined. The mixture will bubble up, but keep whisking until all the butter has melted and combined.
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