Beer Orange Caramel Sauce Recipes

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CARAMEL SAUCE



Caramel Sauce image

Provided by Food Network

Categories     dessert

Time 25m

Yield about 1 1/2 cups

Number Of Ingredients 4

2 cups sugar
1 cup water
3/4 cup heavy cream
1 tablespoon orange-flavored liqueur (recommended: Grand Marnier)

Steps:

  • In a saucepan combine sugar and water and bring to a boil over high heat. Lower the heat to medium and simmer until the mixture turns deep amber in color, about 6 to 8 minutes. Watch very carefully as this mixture turns color very quickly.
  • Carefully add the cream. The mixture will bubble and spit when the cream is added. Remove from the heat, stir, and add the liqueur. Cool slightly.

ORANGE CARAMEL SAUCE



Orange Caramel Sauce image

Categories     Sauce     Dessert     Orange     Winter     Bon Appétit     Fat Free     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2/3 cup

Number Of Ingredients 4

2/3 cup sugar
1/4 cup water
1/2 cup fresh blood orange juice
1/2 teaspoon grated blood orange peel

Steps:

  • Combine sugar and 1/4 cup water in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until deep amber color, occasionally brushing down pan sides with wet pastry brush and swirling pan, about 8 minutes.
  • Carefully add orange juice and orange peel (mixture will bubble vigorously). Stir over low heat until smooth and any caramel bits dissolve. Cool completely. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)

CITRUS-SAVORY CARAMEL SAUCE



Citrus-Savory Caramel Sauce image

Provided by Food Network

Yield 1 to 1-1/2 cups

Number Of Ingredients 5

1 3/4 cups light or dark chicken stock
2/3 cup fresh grapefruit juice
1/2 cup sugar
2 cups heavy cream
1/2 teaspoon light soy sauce

Steps:

  • Combine the stock, grapefruit juice, and sugar in a shallow heavy-bottomed saucepan. Cook to the caramel stage; there will be wisps of smoke coming from the center of the pan. Carefully whisk in the cream. Allow the mixture to boil and deepen in color. Reduce the mixture to 1 or 1 1/2 cups, whisking constantly. When it is caramel-dark, add the soy sauce. Strain through a fine-mesh strainer and reserve

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