How do you make caramel sauce,,?!
1 cup of sugar
6 Tbsp butter
1/2 cup heavy whipping cream
Method
1 First, before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in. Making caramel is a fast process that cannot wait for hunting around for ingredients. If you don't work fast, the sugar will burn. Safety first - make sure there are no children under foot and you may want to wear oven mitts; the caramelized sugar will be much hotter than boiling water.
2 Heat sugar on high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As the sugar begins to melt, stir constantly with a whisk.
3 As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Continue to whisk vigorously until the butter has melted.
4 Once the butter has melted, take the pan off the heat. Add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably. This is why you must use a pan that is at least 2-quarts (preferably 3-quarts) big. (Check here for an explanation of why adding the cream makes the mixture bubble up so much.)
5 Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. (Remember to use pot holders when handling the jar filled with hot caramel sauce.) Store in the refrigerator for up to 2 weeks. Warm before serving.
Taking from: http://www.elise.com/recipes/archives/00...
Answers: Ingredients
1 cup of sugar
6 Tbsp butter
1/2 cup heavy whipping cream
Method
1 First, before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in. Making caramel is a fast process that cannot wait for hunting around for ingredients. If you don't work fast, the sugar will burn. Safety first - make sure there are no children under foot and you may want to wear oven mitts; the caramelized sugar will be much hotter than boiling water.
2 Heat sugar on high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As the sugar begins to melt, stir constantly with a whisk.
3 As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Continue to whisk vigorously until the butter has melted.
4 Once the butter has melted, take the pan off the heat. Add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably. This is why you must use a pan that is at least 2-quarts (preferably 3-quarts) big. (Check here for an explanation of why adding the cream makes the mixture bubble up so much.)
5 Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. (Remember to use pot holders when handling the jar filled with hot caramel sauce.) Store in the refrigerator for up to 2 weeks. Warm before serving.
Taking from: http://www.elise.com/recipes/archives/00...
caramel is just sugar heated on a tray or in a pan but be careful it only takes a small amount of time to melt so it can be easily burnt.
hope this helps!
Caramel Sauce
Ingredients;
2 cups water
2 tablespoons butter
3 tablespoons brown sugar
2 tablespoons cornstarch
3 tablespoons water
Directions;
In a saucepan, combine 2 cups water, butter, and brown sugar. Bring to a boil, and remove from heat.
In a small cup, mix together cornstarch and 3 tablespoons water. Stir mixture into sauce. Cook over medium heat and heat through for 5 minutes. Remove from heat. Serve hot. Enjoy! ;]
Caramel Sauce
Start to Finish: 15 minutes
Ingredients
3/4 cup packed brown sugar
1/4 cup water
1 tsp. lemon juice
1/3 cup whipping cream
1 Tbsp. butter
1/2 tsp. vanilla
Directions
1. In a heavy small saucepan combine 3/4 cup packed brown sugar, 1/4 cup water, and 1 teaspoon lemon juice. Bring to boiling over medium heat; reduce heat. Simmer about 10 minutes, stirring occasionally, until slightly thickened and bubbly.
2. Carefully stir in 1/3 cup whipping cream and 1 tablespoon butter. Cook and stir until butter is melted. Remove from heat; stir in 1/2 teaspoon vanilla. Cool sauce completely (can be served at room temperature).
3. Cover and refrigerate up to 3 days or freeze in moisture- and vapor-proof plastic freezer container. Seal, label, and freeze up to 3 months. Makes 1 cup (eight 2-tablespoon servings).
4. To serve: Thaw sauce overnight (about 12 hours) in refrigerator.
Easy Caramel Sauce
Start to Finish: 10 min.
1/2 cup packed brown sugar
1 tablespoon cornstarch
1/4 cup water
1/3 cup half-and-half or light cream
2 tablespoons light-colored corn syrup
1 tablespoon butter
1/2 teaspoon vanilla
Directions
In a heavy saucepan combine brown sugar and cornstarch. Stir in water. Stir in half-and-half or light cream and corn syrup. Cook and stir until bubbly (mixture may appear curdled). Cook and stir for 2 minutes more. Remove saucepan from heat; stir in butter and vanilla. Serve warm or cool over ice cream, baked fruits, or cake. Makes 1 cup sauce (sixteen 1-tablespoon servings).
Make-ahead tip: Prepare sauce; cover and chill up to 3 days. Reheat slowly in a heavy saucepan.
Caramel Sauce Recipe
Ingredients
1 cup of sugar
6 Tbsp butter
1/2 cup heavy whipping cream
Method
1 First, before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in. Making caramel is a fast process that cannot wait for hunting around for ingredients. If you don't work fast, the sugar will burn. Safety first - make sure there are no children under foot and you may want to wear oven mitts; the caramelized sugar will be much hotter than boiling water.
2 Heat sugar on high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As the sugar begins to melt, stir constantly with a whisk.
3 As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Continue to whisk vigorously until the butter has melted.
4 Once the butter has melted, take the pan off the heat. Add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably. This is why you must use a pan that is at least 2-quarts (preferably 3-quarts) big. (Check here for an explanation of why adding the cream makes the mixture bubble up so much.)
5 Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. (Remember to use pot holders when handling the jar filled with hot caramel sauce.) Store in the refrigerator for up to 2 weeks. Warm before serving.