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- 1 cup heavy whipping cream
Combine sugar and 1/2 cup water in heavy deep medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and bring syrup to boil, occasionally brushing down sides of pan with wet pastry brush. Boil without stirring until syrup turns dark amber color, swirling pan occasionally, about 13 minutes. Remove from heat and add cream (mixture will bubble up). Stir caramel until smooth.DO AHEAD Caramel sauce can be made 3 days ahead. Transfer to microwave-safe bowl. Cool. Cover and chill. Rewarm in microwave in 15-second intervals before using.
English Toffee Sauce
Luxuriously rich with a deep caramelized flavor, this English Toffee Sauce recipe is super easy to make and your taste buds will thank you over and over again!
Few things are as irresistible as an oozing toffee sauce. Luxuriously rich with deep caramelized flavor, if you can resist eating this with a spoon or your fingers you will thoroughly enjoy it served over your desserts.
Drizzle this English toffee sauce over your cakes, ice cream, fresh fruit, add it to your fruit crumbles and crisps, or a dollop to your waffles or anything else your heart desires!
Serving Size 2 tbsp.
Amount Per Serving Calories 157 Calories from Fat 78 % Daily Value * Total Fat 8.7g 14 % Saturated Fat 5.5g 28 % Cholesterol 26mg 9 % Sodium 86mg 4 % Total Carbohydrate 20g 7 % Dietary Fiber 0g Protein 0.6g 2 %
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
There are 2 ways to cook caramel: cooking just sugar by itself (dry caramel) or cooking the sugar with water (wet caramel). I recommend the wet method for a novice baker. I had good results with it when I was learning and I still use it. For this method you’ll need to add water to the pan along with the sugar. In both methods, the resulting caramel will be the same since the water will evaporate while cooking, but in order to let it evaporate, wet caramel will take a few minutes longer.
When using the dry method, you can and should stir the sugar in order to prevent burning. While in some recipes, it’s suggested to stir the sugar constantly, I suggest stirring only occasionally and when necessary because whisking encourages lumps and makes the mixture crumbly. You can’t always avoid lumps, but don’t worry as they will eventually melt. In the wet method, stirring will encourage crystallization and clumping, so avoid doing this. Instead of stirring, you can gently swirl the pan.
TIPS TO MAKE A SUCCESSFUL CARAMEL SAUCE:
- Use a large heavy-bottomed saucepan. Heavy-bottomed pan distributed heat evenly, which is important to melt the sugar evenly. And make sure to use a large pan, because the caramel will bubble up when you add cream, and you don’t want it to overflow! I’m using 2.5 quart saucepan for this recipe. Anything smaller and I’d be in trouble!
- Prepare all the ingredients before you start. Once you start melting the sugar, you won’t have time to run around to cut that butter or measure the salt.
- Don’t be afraid to use a heat-resistant silicone spatula, or a wooden spoon to stir the sugar. But it’s better not to stir too much in the beginning, because you’ll just end up with sugar on the spatula. Instead swirl the pan. As you get more liquid sugar, then spatula will come in handy.
- Heat the cream before adding it to melted sugar and add it off heat. Hot liquid minimizes splattering and prevents the caramel from seizing up.
- If the caramel seized up, don’t worry. Simply return the mixture to a low heat and cook it until the sugar crystals are fully dissolved.
- 200g/7oz butter
- 250ml/9fl oz double cream
- 250g/9oz soft light brown sugar
- 100g/3½oz soft dark brown sugar
- 1 tsp sea salt
Place the butter, cream and both types of sugar in a deep saucepan over a medium heat and let the sugar dissolve completely.
Resist the temptation to stir the mixture so you avoid the sugar splashing up the sides of the pan (this will result in a grainy sauce). Instead, hold the pan and gently swirl the sauce in a circular motion. Be patient, and once everything has dissolved increase the temperature to medium-high. Avoid stirring until the sauce begins to turn a darker colour, using the swirling motion to move the sauce around the pan.
As the sauce bubbles up it will turn browner. Now is the time to stir to prevent burning. This is very hot, so please avoid the temptation to dip your finger in and have a taste!
Continue stirring gently until the sauce has thickened enough to coat the back of a spoon and turned a dark golden-brown colour. Remove it from the heat and stir in the sea salt. Store the caramel sauce in the fridge until ready to use.
The best part about making this “candy” recipe is that it doesn’t require any special tools.
I have had my share of candy failures however, this recipe is so easy to achieve perfect results every time.
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- 1 cup granulated sugar
- 6 tablespoons unsalted butter (room temperature)
- 1/2 cup heavy cream (room temperature)
- 1/4 – 1/2 teaspoon salt (optional flake salt for garnish)
Ingredients for the caramel recipe
- Heavy bottomed saucepan
- Bamboo spoon
- Measuring cups and spoons
- Jar (this is the size I use)
**For your convenience, I have gathered my must-have baking supplies HERE.
The cream I used is heavy whipping cream (unwhipped in a carton).
Place an even layer of sugar in the bottom of the heavy saucepan.
Placing sugar in a saucepan
Heat the sugar over medium-high heat, shirring only when it begins to melt.
Sugar is starting to melt.
The sugar will start to clump together as it melts.
Whisking sugar as it melts
Stir the melting sugar and allow it to cook until it turns a dark amber color (the color of brown sugar).
Melted sugar deep amber color
Add the butter room and whisk.
Next, add 1/4 to 1/2 teaspoons salt, stir and remove from heat.
Add salt to the caramel mixture
Slowly add the cream, whisking until the mixture is smooth. Stop stirring as soon as the cream is incorporated.
Caramelizing sugar develops a rich flavor and deep brown color in this dessert sauce. The secret to avoiding crystallization is to swirl and shake the pan in the beginning until the sugar dissolves. Enjoy this sauce warm over dessert pancakes and waffles.
Total Time under 15 minutes
Dietary Consideration egg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or Less Yes
Taste and Texture buttery, creamy, rich, sweet
Type of Dish dessert sauce, sauces
- 1 cup sugar
- ¼ cup water
- 4 tablespoons (½ stick) unsalted butter at room temperature
- ½ cup heavy cream
- 1 teaspoon vanilla extract
Place the sugar and water in a small saucepan over medium heat, shaking and swirling the pan without boiling until the sugar dissolves. Then bring to a boil, cover, and cook for 1 minute. Remove the cover and boil until the syrup develops a rich, dark color, 5 to 7 minutes. Remove from the heat, add the butter, stirring to melt, then stir in the cream and vanilla. Transfer to a bowl and serve warm or at room temperature. Or cover and refrigerate for up to 1 week. Reheat in a heat-proof container in the microwave on high heat for 30 seconds or over a pan of simmering water.
Cream Cheese Flan with Caramel Sauce
This Cream Cheese Flan with Caramel Sauce post is sponsored by Safest Choice Eggs. I am an ambassador for Safest Choice Eggs and part of the Darling Dozen. I was compensated for my time. Opinions are my own.
I haven’t met too many people who don’t adore flan. It’s creamy dreamy and you might be surprised to know that it’s super simple to make. Now there is quite a bit of time involved but the majority of that time your oven and fridge are doing the heavy work for you.
Now that you know, there’s no reason not to try and make this at home. If you can stir, blend and pour you’ve got this. Trust me.
How to make Caramel Sauce .
Once you’ve pre-heated your oven you’ll start off by making a caramel sauce. Now this isn’t the time to go check your email, update your Twitter account or post a photo of said caramel sauce in process to your Instagram account. Nope you’ve got to stay put during this part, otherwise you could chance burning said caramel sauce and then you’d have to start all over.
Not to mention the hot mess of pan you’re going to have to deal with. Nobody has time for that so just stay put, yeah? We’re going to stir and cook until it becomes a beautiful golden amber color. Which makes me think of a deep dark tan that I’d love to be working on instead of shoveling snow, but I digress.
Then you’re going to carefully (this is hot caramel sauce after all) pour this into a flan pan if you have one (or you can substitute pie dishes) and do a little twist and turn until the caramel sauce coats the bottom and sides of your pan. Easy right. Now set it aside and pat yourself on the back.
Next we’re going to chuck the rest of the ingredients into your blender. Hard right? Blend. Until. Smooth. Then we’re going to strain the mixture into the prepared pan with the now hardened caramel sauce. All that’s left to do is make a water bath for this fantastically fabulous flan in progress we’ve got going.
Now it’s into the oven and now you can go check that email, do the laundry, share this post. Whatever floats your boat. You’ve got time.
Once the flan has baked to perfection you’re going to let it come to room temperature and put it in the fridge until it’s completely chilled. I know. I know. It’s probably best if you make this the night before you want to eat it that way you’re not torturing yourself sitting around waiting on it to cool. Or maybe it’s just me that does that.
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Deep Dish French Apple Pie with Salted Dark Caramel Sauce
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&lsquoTis the season for comfort food!
Last week I shared a recipe for Cheeseburger Skillet, and today we&rsquore jumping to dessert with a Deep Dish French Apple Pie, drizzled with a rich, salted dark caramel sauce. This hearty autumn dessert is naturally sweetened with sucanat, and chock-full of ripe, tart-sweet apples, in season now.
What makes it a &ldquoFrench&rdquo apple pie? Apparently, it&rsquos the crumb topping, which is used in place of a top crust. I might need to go to France and research that. You know, by sampling all of their apple desserts(
Since I was going for complete taste bud awesomeness with this pie, I finished it off with a drizzle of salted dark caramel sauce. You can whip the sauce together quickly on the stove top. Use sucanat or rapadura if you can&ndashit lends a complexity that regular brown sugar can&rsquot produce.
Yes, making this pie does take a smidge of extra work than most desserts do. But it&rsquos so good that it&rsquos worth every minute! Put on some music, tie on an apron, and fall into the hum of a pleasant baking spree.
If you don&rsquot want to make the whole pie at once, you can prepare the crust and crumb topping ahead of time. Place the crust (don&rsquot roll it out, yet), and the topping in separate bowls, cover them, and store in the fridge until you&rsquore ready to assemble the rest of the apple pie.
In a medium microwave-safe bowl or in a saucepan over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it's hot (about 110-120 degrees F) but not bubbling it'll become shiny looking as you stir it.
Stir in the cocoa, salt, baking powder, and vanilla. Whisk in the eggs one at a time, stirring until smooth after each addition, then add the flour, chips and nuts. Again stirring until smooth. Spoon the batter into a lightly greased 9x13 pan. Bake in a preheated 350 degree F oven for 28-30 minutes.