Recipes for "caramel sauce"

In a medium bowl, stir together the flour and confectioners' sugar. Make a well in the center. Combine the melted butter, egg and milk; pour into the well. Use a knife to stir until just combined. Set the dumpling mixture aside.

In a large saucepan, over medium-high heat, mix together the water, golden syrup, brown sugar and lemon juice until well blended. Add the remaining 1/4 cup of butter, and bring the mixture to a boil. Once the mixture is boiling, carefully drop heaping tablespoons of the dumpling mix into the sauce. Reduce heat to low, cover and cook for 10 minutes, or until the dumplings have risen and cooked through. Ladle syrup over the dumplings occasionally while cooking.

Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.

Chop peaches and place in a large bowl; mash peaches lightly using a fork. Combine condensed milk and beaten eggs in a separate bowl; add to peaches and mix well. Stir in hot water, melted butter, cinnamon, and vanilla. Fold in bread until bread is completely moistened. Transfer mixture to the prepared baking dish.

Bake in the preheated oven until a knife inserted into the center of pudding comes out clean, about 1 hour and 10 minutes.

Meanwhile, make sauce: Combine brown sugar, butter, corn syrup, and rum in a small saucepan. Bring to a boil over medium heat and simmer until just slightly thickened, 3 to 4 minutes. Remove from heat and cover to keep warm.

Remove pudding from the oven and allow to cool for about 10 minutes before serving. Serve warm with caramel sauce. Cool any leftover pudding completely and store, covered, in the refrigerator.

Place sugar in a heavy-bottomed saucepan set over medium-high heat, stirring continuously until sugar begins to melt. Continue stirring until sugar completely melts, begins to darken, and all chunks are dissolved, about 10 minutes. Stop stirring; continue cooking until sugar begins to smoke and turns a dark shade of amber, 3 to 8 minutes. Remove from heat and wait 30 seconds.

Whisk in butter until melted and combined. Slowly pour in ½ cup plus 1 tablespoon cream, taking care because it can bubble over. Sprinkle in salt; stir to combine. Transfer sauce to a jar; cool completely before refrigerating.

Gather all ingredients.

Combine brown sugar, butter, and milk in a saucepan over medium heat; bring to a boil. Cook until thickened, 1 to 2 minutes.

Remove from the heat and stir in vanilla extract.

Serve over ice cream and enjoy!

In a medium saucepan, bring milk, 1/2 cup cider, butter, 1 tablespoon Stevia In The Raw, and 1/2 teaspoon salt to a boil.

Immediately add flour and cinnamon and stir vigorously with a wooden spoon on the heat until mixture comes together. Continue stirring until dough is smooth and pulls away from sides of pan.

Transfer dough to bowl or stand mixer and cool 10 minutes, stirring occasionally. Add eggs one at a time, stirring to completely incorporate each egg before adding the next. Dough should be smooth and shiny. Stir in apples. Set aside.

In a small saucepan, combine Sugar In The Raw®, 1/4 cup Stevia In The Raw, and 1/4 cup water. Cook, stirring, over medium-high heat until sugar dissolves. Increase heat to high and cook syrup until deep amber colored, swirling pan as needed to prevent burning.

Remove from heat and slowly add 1/3 cup cider. Stir until smooth. If caramel seems runny, simmer to reduce until thickened and syrupy. Stir in vanilla and 1/2 teaspoon salt. Set aside.

In a large heavy pot or deep skillet, heat oil to 365 degrees F.

Drop tablespoons of dough into oil in batches of 8 and cook until golden all over.

Remove with a slotted spoon and drain on paper towels.

Repeat with remaining dough.

To serve, drizzle beignets with caramel sauce and sprinkle with cinnamon.

Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of a 10-inch springform pan; line with parchment paper.

Melt 1 cup butter in a large saucepan over low heat. Stir in chocolate until almost melted. Off heat, stir until melted and smooth. Combine 1 1/4 cups sugar and cocoa powder in a large bowl. Whisk in eggs until well blended; whisk in chocolate mixture. Transfer batter to the prepared pan.

Bake in the preheated oven until edges nicely puffed and surface is firm except for a small center spot that jiggles when pan is gently shaken, about 45 minutes. Cool cake in the pan on a wire rack. Run a knife around the sides of the pan to loosen the cake, then remove the sides of the pan, and invert onto a serving plate. Remove parchment paper.

Combine remaining 1 1/2 cups sugar, water, and lemon juice in a heavy saucepan over medium heat; bring to a boil. Cook, without stirring, until syrup is deep amber in color. (Dip a metal spoon into syrup; lift it out of pan to check color.) Remove from heat; gradually stir in heavy cream. The mixture will bubble vigorously. If lumps form, stir gently over low heat until dissolved. Stir in 2 tablespoons butter.

Cut cake into wedges while warm. Spoon caramel sauce over top to serve.

Melt the coconut oil and maple syrup together in a glass container for 1 minute.

Whisk in the almond butter for about 30 seconds until fully incorporated and very smooth.

Preheat the oven to 350 degrees F (175 degrees C).

In a medium bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and melted margarine. Press into the bottom of a greased 9x13 inch baking dish.

In another bowl, mix together the cream cheese and 3/4 cup sugar until smooth. Blend in the eggs one at a time, then stir in the vanilla and mashed banana. Pour into the prepared crust.

Bake for 30 minutes in the preheated oven, or until the center is set. Cool, and refrigerate for at least 3 hours.

Combine evaporated milk and caramels in a saucepan over medium heat. Cook stirring frequently until caramels are melted and the mixture is smooth. Garnish the cheesecake with banana slices, and drizzle caramel sauce over.

Melt butter in a large, heavy skillet over medium heat. Stir in sugar and cook, stirring, until sugar is melted and light brown. Slowly stir in the cream (mixture will bubble up).

Let mixture boil for 1 minute, then reduce heat to low. Carefully add bananas to the pan and cook until just heated through, about 2 minutes. Serve hot.

Bring the water, sugar, and butter to a simmer in a saucepan over medium heat. Do not stir the mixture until the sugar has completely dissolved in the water. Cook uncovered, stirring occasionally, until the caramel has turned golden brown, 5 to 10 minutes.

Carefully pour in a slow, steady stream of cream into the caramel while stirring constantly. The hot caramel will boil vigorously when the cream is added and solidify in areas. Add the vanilla extract and salt. Continue stirring over low heat until the caramel is smooth and creamy, 5 to 10 minutes more. Allow to cool for at least half an hour before using.

Adjust the oven rack to the center position and heat the oven to 400 degrees F (200 degrees C). Place butter in a baking pan large enough to hold pears in a single layer; set in the heating oven until it melts.

Sprinkle sugar over melted butter, then place pears, cut-side down, on top. Bake until tender, about 30 minutes.

Remove pan from oven, turn pears over and baste with pan sauce. Return to oven; bake until golden and glossy, about 10 minutes longer.

Let cool briefly. Transfer pears to dessert plates or bowls. Top each with a dollop of sour cream, drizzle with caramel pan sauce, sprinkle with nuts, and serve.

Beat eggs together in a large bowl with an electric mixer on medium speed until foamy, 2 to 3 minutes. Beat in 1 ½ cups sugar, milk, cream, rum, vanilla extract, and salt until thoroughly combined. Gently stir in bread cubes to coat; soak until egg mixture has been absorbed, about 1 hour, stirring occasionally.

Dissolve remaining 1 cup sugar in ½ cup water and vinegar in a heavy saucepan over high heat; cook without stirring until dark amber in color, about 10 minutes. Remove from heat; cool until stops bubbling. Gradually stir remaining ¼ cup water into caramel sauce, about 1 tablespoon at a time, stirring until water is incorporated.

Pour warm caramel sauce into a 9x9-inch baking pan; swirl the pan to coat the bottom and sides. Let caramel sauce set, about 15 minutes. Coat inside of the baking dish and caramel layer with butter. Arrange soaked bread cubes and any remaining liquid on caramel layer; gently press bread cubes together. Cover pan with parchment paper.

Preheat the oven to 350 degrees F (175 degrees C).

Place baking pan into a large roasting pan; pour enough boiling water into the roasting pan to reach halfway up the sides of the baking pan.

Bake in the preheated oven until a knife inserted into center comes out clean, about 1 ¼ hours. Let stand for 5 to 10 minutes. Run a knife around the outside of the pan; invert pudding and caramel sauce onto a serving platter.

Preheat the oven to 350 degrees F (175 degrees C). Grease three 9-inch round cake pans.

Combine cocoa powder and chocolate chips in a medium bowl. Pour boiling hot coffee over top and whisk until chocolate chips have melted and mixture is smooth. Set aside to cool.

Sift flour, baking soda, cinnamon, baking powder, and salt together in a large bowl.

Combine sugar, butter, and vegetable oil in a separate bowl; beat with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract. Add flour mixture in 3 batches, alternating with the cocoa mixture, beating batter briefly after each addition. Spread 1/3 of the batter into each prepared cake pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges of each pan to loosen. Invert one layer carefully onto a serving plate and invert the remaining layers onto a cooling rack. Let cool, about 30 minutes.

Meanwhile, combine sugar and salt for the caramel sauce in a small, heavy-bottomed saucepan. Heat over medium-low heat, stirring constantly, until liquefied. Just after mixture begins to smoke, slowly add half-and-half, stirring constantly, until fully incorporated. (Be careful as the addition of cold liquid makes the molten sugar foam up.) Remove from heat and allow to cool.

Pour 1/2 of the caramel sauce on top of the bottom layer of the cooled cake. Add the second layer of cake, top with remaining caramel sauce, and add the final layer of cake. Dust lightly with powdered sugar.

Place the bananas, 1/3 cup chocolate chips, clove, cinnamon, and vanilla into a mixing bowl, and mash until evenly blended. Alternatively, chop the mixture in a food processor until the chocolate chips have been reduced in size. This will help prevent the chips from poking through the wonton skins as you handle them. It will also change the texture of the filling - you will not have pockets of melted chocolate in the wontons.

To make the wontons: Separate and place the wonton wrappers onto your work surface. Spoon about 1 teaspoon of the banana filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Repeat with the remaining ingredients.

Prepare the sauce by combining the butter, brown sugar, orange liqueur, and corn syrup in a small saucepan. Bring to a simmer over medium heat, and cook until the sugar has dissolved and the sauce is smooth, about 4 minutes. Set aside to cool slightly.

Fry the wontons in the hot oil a few at a time until golden brown, about 4 minutes. Turn the wontons over halfway through cooking so they brown evenly. Remove, and drain on a paper towel-lined plate. Serve warm with the caramel sauce. Sprinkle with the remaining 2 tablespoons chocolate chips to garnish.

Gather the ingredients.

Remove the stem from each apple and press a craft stick into the top. Spray a baking sheet with cooking spray.

Place caramels and milk in a microwave-safe bowl; microwave for 2 minutes, stirring once. Set aside to cool briefly.

Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set.

Enjoy!

Preheat the oven to 225°F.

Place the already popped popcorn in a large roasting pan. Pick through it to remove any unpopped kernels.

Combine brown sugar, butter, corn syrup, molasses, and salt in an oven-proof, thick-bottomed, 2-quart saucepan. Cook over medium heat, stirring occasionally until mixture comes to a full boil.

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Clip a candy thermometer to the pot.

Continue cooking, stirring occasionally, until the candy thermometer reaches 250°F, or a small amount of mixture dropped in ice water forms a hard ball (about 12 to 14 minutes).

Simply Recipes / Annika Panikker

The caramel will foam up a little and turn a lighter color when you add the baking soda.

Simply Recipes / Annika Panikker

Carefully pour the caramel into the popcorn that's in the large roasting pan. (If you would like peanuts with your popcorn, sprinkle the salted peanuts over the caramel sauce at this point.)

Using a wooden spoon, stir until all popcorn is coated. (Be careful not to let the caramel touch you; it's very hot.)

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Place in the oven, uncovered, for 20 minutes.

Remove from oven and stir to more evenly coat the popcorn with the caramel sauce.

Return to oven. Continue cooking for 20 minutes more.

Immediately the spread caramel corn out onto parchment paper or a silicone mat.

Let cool completely. Break into bite-sized pieces. Store in a tightly covered container.

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Simply Recipes / Annika Panikker