Brandy Caramel Sauce Recipes

BRANDY-CARAMEL SAUCE

Steps:

• Bring whipping cream to a light boil in a large saucepan over medium heat; stirring occasionally. Add sugar and cook; stirring occasionally, 4-5 minutes or until sugar is dissolved and mixture is smooth. Remove from heat, and stir in butter, brandy, and vanilla. Let cool for 10 minutes.
• Store in airtight container in refrigerator. To reheat, let stand to room temperature for 30 minutes. Place mixture in a microwave-safe bowl, and microwave on HIGH for 1 minute, stirring after 30 seconds.

BRANDIED CARAMEL SAUCE

Steps:

• Stir sugar and 2/3 cup water in heavy medium saucepan over medium-low heat until sugar dissolves. Add lemon juice. Increase heat and boil until deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Remove pan from heat. Stir in remaining 1/4 cup water (mixture will bubble vigorously). Cool 5 minutes. Mix in brandy. (Can be made 2 days ahead. Cover; refrigerate. Rewarm before serving.)

STEAKS WITH CARAMEL - BRANDY SAUCE

Steps:

• Sprinkle steaks evenly with the salt and pepper.
• Melt 1 tablespoon butter in a medium skillet over medium-high heat.
• Add steaks, and cook 3 minutes on each side or to desired degree of doneness. Remove steaks from skillet; keep warm while preparing the sauce.
• Add brandy to skillet, stirring to loosen residue from bottom of the skillet. Add remaining 2 tablespoons butter and sugar, and cook, stirring constantly, until sugar dissolves and browns.
• Remove skillet from heat; whisk in cream until blended. Return to heat, and bring to boil; cook, stirring constantly, 1 minute or until thickened. Serve immediately over steaks. Garnish with chives, if desired.