Tangerine Caramel Sauce Recipes

OH-SO-EASY CARAMEL SAUCE

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.

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.

TANGERINE BAVARIAN

Steps:

• Gather all ingredients before starting recipe.
• Open the inside of the cake form pan and invert bottom, then reattach the side. This will make the Bavarian easier to remove
• Grate zest from 1 tangerine to measure 1 teaspoon.
• Peel the remaining tangerines with a potato peeler, taking some of the pith and reserve.
• Squeeze juice from tangerines to make 1 1/4 cup of juice. Peel and juice additional tangerines to make up the measurement.
• Pour juice into a small bowl and sprinkle with gelatin and allow to sit, about 5 minutes.
• Whisk together egg yolks, sugar and lemon juice in a heavy bottomed saucepan and cook over medium low heat, whisking constantly (you can use a hand mixer for this portion) until the mixture just comes to a simmer (do not let it boil).
• Remove from heat, then whisk in gelatin mixture until completely dissolved.
• Transfer mixture to a metal mixing bowl and chill in an ice bath, stirring frequently, until the mixture has thickened to a consistency of lightly beaten eggs whites.
• Beat heavy cream until it forms soft peaks.
• Stir 1/3 of whipped cream into egg yolk mixture to lighten, then fold in remaining whipped cream.
• Transfer mixture into the cake pan and chill until set, about 4 hours and up to 24 hours. To serve, remove sides of the cake pan and place the Bavarian cream on a serving platter.

TANGERINE BAVARIAN

Steps:

• Remove side of springform pan and invert bottom, then reattach side (to make bavarian easier to remove). Lightly oil pan.
• Grate enough zest from 1 tangerine to measure 1 teaspoon, then juice tangerines. (You will need 1 1/4 cups juice.)
• Sprinkle gelatin over 1/4 cup tangerine juice in a small bowl and let stand about 5 minutes.
• Whisk together yolks, sugar, lemon juice, and remaining cup tangerine juice in a heavy medium saucepan, then cook over medium-low heat, whisking constantly, until mixture just comes to a simmer (do not let boil). Remove from heat, then whisk in gelatin mixture until completely dissolved. Transfer to a metal bowl and chill in an ice bath, stirring frequently, until mixture has thickened to consistency of raw egg whites. Remove from ice bath.
• Meanwhile, beat cream with zest until it just holds soft peaks.
• Stir one third of whipped cream into yolk mixture to lighten, then fold in remaining cream gently but thoroughly. Spoon into springform pan and chill until set, at least 4 hours and up to 24.

FAST AND EASY TANGERINE SAUCE

Steps:

• Put 1 cup of tangerine juice in sauce pan along with lemon juice, butter, and salt.
• Put pan on low heat.
• You want to heat up the mixture without boiling it.
• The butter should be completely melted and sauce steaming.
• While the main ingredients are heating up, mix the remaining 1/2 cup of tangerine juice with the corn starch and mix until smooth.
• Once the sauce is steaming slowly whisk the corn starch mixture into the pan.
• Keep whisking until sauce thickens.
• Once sauce has thickened, remove from heat and serve over you favorite steamed vegetables (it is excellent over broccoli), fish, or chicken.

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.

TANGERINE CARAMEL SAUCE

Steps:

• Remove 3 (2- by 1-inch) strips zest from 1 tangerine with a sharp vegetable peeler (preferably Y-shaped), then scrape off any white pith. Juice tangerines. (You will need 1 1/4 cups juice.)
• Bring sugar, water, bay leaves, and zest to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, until sugar is deep amber. Remove from heat, then carefully add tangerine juice (mixture will bubble and steam vigorously) and simmer, stirring, until caramel has dissolved, 1 to 2 minutes. Stir in lemon juice and a pinch of salt, then remove from heat and cool. Chill, covered, until ready to serve (sauce will thicken slightly). Discard bay leaf and zest.