Peruvian Caramel Sauce Recipes

PECAN CARAMEL SAUCE

Steps:

• Stir butter and brown sugar together in a saucepan over medium heat until melted. Stir in heavy whipping cream and salt; bring to a boil. Reduce heat to medium and simmer until thickened, about 5 minutes. Remove from heat to cool slightly, 3 to 5 minutes. Stir in chopped pecans.

PERUVIAN CARAMEL SAUCE

Steps:

• Heat evaporated milk, milk and bing soda to boiling; remove from heat.
• Heat brown sugar and water in Dutch oven over low heat, stirring constantly, until sugar is dissolved. Add milk mixture. Cook uncovered over medium-low heat, stirring frequently, until mixture is very thick and golden brown, about 1 hour. Pour into bowl, cover and refrigerate at least 4 hours.

PERUVIAN CARAMEL COOKIES

Steps:

• Cream butter with confectioners' and granulated sugar until fluffy.
• Stir in remaining ingredients.
• Wrap and chill 30 minutes.
• If chilled longer let it warm up until it can be rolled.
• Or, whack it with a rolling pin until it cooperates.
• Roll dough out to 1/4" thickness, cut in 2 1/2" circles and place on parchment lined cookie sheet.
• Bake at 350° for 12-14 minutes.
• Cool cookie sheets between batches.
• Cool cookies on wire rack.
• Carefully (they're fragile cookies) spread some caramel on one cookie and top with another cookie.
• Dust tops with confectioners' sugar and enjoy immediately having a crisp cookie-the way they were meant to be eaten.
• They will turn soft after setting.
• Alternatively the cookies can be filled with the rewarmed caramel as needed.
• Caramel: Pour both cans of condensed milk in the top of a double boiler over simmering water and simmer on very low heat 2-3 hours, stirring occasionally.
• Eventually the milk will thicken and brown.
• Cool well and it will thicken further.
• Refrigerate until needed.
• Makes enough for 4-5 dozen cookies.