THICK CARAMEL SAUCE
An easy and thick caramel sauce recipe.
Provided by Elien
Categories Dessert
Time 13m
Number Of Ingredients 4
Steps:
- Measure and set aside the butter cubes and the pouring cream.
- In a medium saucepan over low to medium heat, add the sugar. Stir it gently with a rubber spatula while it melts. It will first clump together, then gradually melt into an amber brown liquid. Don't turn the heat up high or let it cook for too long or the sugar will burn and the caramel will be bitter.
- Once it has all melted, switch to using a whisk and add in the cubes of butter, two cubes at a time. Start whisking straightway while you do this and don't stop until all the butter has melted. It will form a thick caramel.
- Once the butter has completely melted into the sugar, pour in the cream and keep whisking. Take extra care here as the cream will make the caramel bubble and rise. It may also split the caramel as the cream hits the hot sugar. Keep on whisking and cooking it until it forms a smooth and runny deep brown caramel sauce.
- Afterwards it off the heat and stir in the salt. If making regular caramel sauce, add ¼ tsp salt. For salted caramel sauce, add 1 teaspoon.
- Leave the sauce to cool for 5 minutes, then pour it into a clean jar. It will thicken up as it cools down.
Nutrition Facts : Calories 72 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 22 milligrams cholesterol, Fat 8 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 114 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
HOMEMDE THICK CARAMEL SAUCE
Steps:
- In a nonreactive 3 quart pan combine the sugar (1cup and 3/4cup), water (1/2cup).
- Stir with a wooden spoon. Cover the pot and heat sugar and water on low heat until sugar is completely dissolved. 3-5 minutes.
- Remove the lid, swirl the pan to see if all of the sugar is dissolved. Once sugar is dissolved increase the heat to medium and bring sugar syrup to a simmer. DO NOT STIR after mixers simmers. Mixture will appear cloudy at first. It will clear up as it starts to boil.
- To remove any sugar spots on the sides of the pan either brush the sides with pastry brush dipped in water or cover pot again for 2-3 minutes. Steam/condensation will wash down the sides of the pan clean. However if there are any stubborn areas use a pastry brush. It is important to keep the sides of the pan clean. This helps to prevent sugar crystallization and grainy caramel sauce.
- Be sure to keep an eye on the caramel. Once you see syrup is changing color it is important to monitor it closely as it can burn easily if not watched over. Continue to cook until the caramel turns amber color then remove from the heat and pour in about 1/2 of the heavy cream (1/2cup). Mixture will foam up significantly, stir it and then pour in remaining heavy cream (1/2cup). Stir in room temperature butter (3tbsp). Mixture will be thin. Pour it into a heat proof dish and let cool slightly, about 20 minutes, Then stir in Vanilla Bean Paste (1tsp). Flavor with other flavoring as desired. Use seas salt, coffee, maple, pecans etc.
- DON'T BE TEMPTED TO TASTE CARAMEL SAUCE BEFORE IT COOLS. MIXTURE IS VERY HOT.
- Cover bowl with cooled caramel sauce with a plastic wrap and a lid. Refrigerate until ready to use.
CARAMEL FILING FOR CAKES TARTS AND DESSERTS
This creamy caramel filling is luxury on its own with a melt-in-the-mouth velvet texture. This simple and easy recipe takes no more than 15 minutes to make and will have you using it as a cake filling, tart filling, pie filling, macaron, cookies, or cupcakes. Made with condensed milk and golden syrup this is absolute heaven.
Provided by Veena Azmanov
Categories Dessert
Time 15m
Number Of Ingredients 5
Steps:
- Place brown sugar, golden syrup, and butter in a heavy-bottom saucepan over medium heat. Stir until all the butter has melted and the sugar has dissolved. Pro tip - Stir often and the heat to medium otherwise the sugar around the edges will burn and give the caramel a burnt taste.
- Reduce the heat and continue to cook until the mixture becomes darker in color. This takes about 2 to 3 minutes. Pro tip - once all the moisture has evaporated the sugar will start to caramelize further. This will give the caramel a deeper color.
- Next, reduce the heat to low. Add the condensed milk and let come to a boil on low heat again. Pro tip- when you add the condensed milk the mixture may appear curdled or separated but just combine and it will all become smooth.
- Cook on low for about another minute or two stirring constantly. The mixture will get thicker. Add the vanilla extract and take it off the heat. Pro tip - we want a smooth creamy texture that coats the back of a spoon.
- Set aside to cool slightly before you pour into a mason jar or fill a tart. Pro tip - The mixture will continue to thicken as it cools. You can pour warm caramel into a tart to help it smooth out easily.
- Enjoy!
Nutrition Facts : ServingSize 106 grams, Calories 386 kcal, Carbohydrate 61 g, Protein 5.4 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 45 mg, Sodium 171 mg, Sugar 60 g, UnsaturatedFat 3 g
CARAMEL FILLING
This caramel filling is thick, buttery, and perfect for just about any dessert! It sets firmly enough to fill cakes, cupcakes, macarons, and cookies!
Provided by Chelsey White
Categories Frosting & Fillings
Time 43m
Number Of Ingredients 7
Steps:
- Add 1/2 cup of unsalted butter, 1 cup of light brown sugar, 1/2 cup of corn syrup, and 7 oz. of sweetened condensed milk into a large saucepan.
- Heat over a medium-high heat. Stir constantly until the mixture starts to bubble.
- Slowly stir in 1 Tbsp of heavy cream. Place a digital thermometer in the pan at this point. Continue to stir until the caramel reaches 238 F / 114 C (soft ball stage).
- Remove from heat and add 1 tsp of vanilla and 1 tsp of salt. Pour into a separate container to let the caramel cool. Cover the bowl once the caramel has reached room temperature. This can be stored at room temperature for up to 2 days, or a month in the fridge.
Nutrition Facts : Calories 1108 calories, Carbohydrate 161 grams carbohydrates, Cholesterol 151 milligrams cholesterol, Fat 55 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 34 grams saturated fat, ServingSize 1, Sodium 1266 milligrams sodium, Sugar 160 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
CARAMEL FILLING
Make and share this Caramel Filling recipe from Food.com.
Provided by Dienia B.
Categories Dessert
Time 1h
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Cook butter, sugar and cream together until it threads.
- Add caramelized sugar and vanilla.
- Cool and fill cake.
- How to caramelize sugar:.
- Melt sugar in a fry pan, stirring constantly, until a golden brown.
- Add to mixture at once or it will harden.
Nutrition Facts : Calories 1786.7, Fat 96.9, SaturatedFat 60.8, Cholesterol 326.4, Sodium 245.2, Carbohydrate 233.2, Sugar 226.2, Protein 5.4
More about "thick caramel filling and sauce recipes"
THICK SALTED CARAMEL SAUCE – KITCHEN FOLIAGE
From kitchenfoliage.com
EASY HOMEMADE CARAMEL SAUCE RECIPE-THICK, RICH AND …
From gonnawantseconds.com
HOW TO MAKE HOMEMADE CARAMEL SAUCE - CAKEWHIZ
From cakewhiz.com
3 WAYS TO THICKEN CARAMEL SAUCE - WIKIHOW
From wikihow.com
Views 125K
HOME OF ECONOMY-HERALD PIE RECIPES: BRITYN PROULX'S DESCRIPTION …
From grandforksherald.com
LOW CARB KETO CARAMEL SAUCE : R/LOWCARBKETO_RECIPES
From reddit.com
BEST THICK CARAMEL SAUCE RECIPE: TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
HOMEMADE CARAMEL SAUCE IN 5 MINS (4 INGREDIENTS)- VEENA …
From veenaazmanov.com
RICH AND THICK CARAMEL SAUCE - STARTS AT 60
From startsat60.com
HOW TO THICKEN CARAMEL SAUCE [7 EASY WAYS] - THEEATDOWN
From theeatdown.com
THICK CARAMEL FILLING FOR CAKES AND TARTS | HOW TO MAKE CARAMEL ...
From youtube.com
HOW TO THICKEN CARAMEL SAUCE: 4 TIPS FOR THICK CARAMEL …
From masterclass.com
THICK CARAMEL SAUCE RECIPE
From best-recipe-ideas.info
THICK CARAMEL FILLING - BAKING WITH BECCA
From bakingwithbecca.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love