Caramel Butter Sauce Recipes

OH-SO-EASY CARAMEL SAUCE

Steps:

• Bring brown sugar, butter, and milk to a gentle boil and cook until thickened, 1 to 2 minutes. Remove from heat; add vanilla extract.

CARAMEL SAUCE

Steps:

• Combine ingredients in a small saucepan over medium heat. Cook, stirring, until thickened to desired consistency.

CARAMEL BUTTER SAUCE

Steps:

• Combine sugar, water, salt, and cream of tartar in a heavy duty 2 quart saucepan; cook over medium heat, stirring constantly, until the sugar dissolves.
• Cover and cook 2 to 3 minutes to wash down sugar crystals from the sides of the pan.
• Remove cover, and cook without stirring, to a soft crack stage.(270 degrees or just a bit more) Watch carefully for it to turn light amber. If it turns dark amber, it is burnt. Add the butter and whisk it in quickly.
• Remove from heat; add cream and whisk it inches.
• Serve warm over ice cream, fresh fruit, cake, or apple crisp.

PEANUT BUTTER CARAMEL SAUCE

Steps:

• In a heavy saucepan cook sugar over moderate heat, without stirring, until it begins to melt. Continue cooking sugar, stirring constantly, until melted, then cook, swirling pan(without stirring,)until a deep golden color.
• Remove pan from heat and add cream (caramel will bubble and steam). Return pan to heat and simmer, stirring, until caramel is dissolved. Add peanut butter and simmer, stirring,until smooth.Serve sauce over ice cream, or as desired.

CARAMEL SAUCE

Steps:

• In a small saucepan combine the sugar, lemon juice, corn syrup and water. Bring the pot to a medium high heat. While doing this be careful not to swish the pan around because it could cause the sugar to recrystallize. As the sugar/water mixture boils the water will eventually evaporate and the sugar will begin to turn brown or to "caramelize". Pay close attention! Things can take a terrible turn for the worse here and there will be no recovery. As the sugar begins to turn a shade of golden, then light brown and then a slight shade of darker brown, remove it from the heat and add the heavy cream. As you do this, it will bubble up like crazy. Be sure to have a pot large enough to accommodate the bubbling up. Getting this on you could cause a very severe burn. Whisk the sugar/cream mixture until things settle down and add the butter 2 pats at a time, be sure the pats have completely incorporated before adding more butter.
• Let cool and put into jars. Keep for about 10 days
• Call yourself a Superstar!!!