Does anyone know how to MAKE caramel sauce ?!
Answers: i wanna make caramel covered popcorn for my gf saturday, anybody?
We made them in our cooking class.
Hope this helps u.
INGREDIENTS:
120gms popping corn
2 Tablespoons oil
120gms butter
2 Tablespoons honey '
3/4 cup sugar
METHOD:
1. In a large saucepan heat oil until very hot.
2. Add corn, place lid on the pan, shake pan continually until popping ceases.
3. Place popped corn into a sheet of Al foil.
4. Combine honey, sugar and butter in a separate saucepan.
5. Bring slowly to the boil and boil for 5 minutes.
6. Pour syrup over popped corn.
7. Pour quickly onto well-greased oven trays to cool.
They tasted really good!!!!
Caramel sauce is nothing but burnt sugar. It's a pretty technical cooking technique. You heat the sugar, with a little bit of water until you get the desired "burn" on the sugar after the water evaporates. Then, to make a sauce, you can add butter and cream.
Or you could just do the simple thing, and buy a bag of caramel chews and heat them up in the microwave.
You don't use a tradiitonal sauce for Caramel corn- you need to cover and then bake it. Here is a recipe:
Caramel Corn
1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
5 quarts popped popcorn
Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.
In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.
if you go to
www.foodtv.ca
or
www.foodnetwork.com
any chef on there should have a recipe for you!!
1 1/2 cups sugar
1/3 cup water
1 1/4 cups heavy cream
1/2 teaspoon pure vanilla extract
Mix the water and sugar in a medium heavy-bottomed saucepan. Cook over low heat for 5 to 10 minutes, until the sugar dissolves. Do not stir. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), about 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful – the mixture is extremely hot! Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly. Turn off the heat. Stand back to avoid splattering and slowly add the cream and vanilla. Don't worry - the cream will bubble violently and the caramel will solidify.
Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits.
Ingredients
2 cups whipping cream
1 cup (packed) dark brown sugar
1/4 cup (1/2 stick) unsalted butter
Preparation
Bring cream, brown sugar and butter to boil in heavy medium saucepan over medium-high heat, stirring frequently. Reduce heat to medium-low and simmer sauce until reduced to 1 3/4 cups, stirring occasionally, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Before using, rewarm over medium-low heat, stirring frequently.)
Hope you like this recipe!!!!!!!!!!!
Caramel = Sugar heated until they melt - no water. Then, when most of the sugar is melted, add some all purpose cream, usually, upon adding cream, some parts of the melted sugar will harden. Its okay, just heat it some more to melt it. When almost every bit of sugar is melted, add a tablespoon or so of butter to add the shiny gloss for the caramel. Enjoy!