My Aunts Homemade Caramel 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.

MY AUNT'S HOMEMADE CARAMEL SAUCE

Steps:

• 1. FIRST POUR THE SUGAR IN A SMALL POT OVER LOW HEAT. AS THE SUGAR BEGINS TO MELT, STIR CONSTANTLY WITH A WHISK.
• 2. ONCE THE SUGAR HAS MELTED, YOU WILL HAVE LIQUID SUGAR. THEN ADD BUTTER TO MELTED SUGAR AND WHISK BUTTER UNTIL IT HAS MELTED.
• 3. ONCE THE BUTTER HAS MELTED TAKE THE POT OFF THE HEAT, SLOWLY POUR IN THE CREAM, AND WHISK AS YOU POUR.
• 4. CONTINUE TO WHISK UNTIL CARAMEL SAUCE IS SMOOTH. LET IT COOL IN THE POT FOR A FEW MINUTES, THEN USE ON CAKES OR POUR OVER ICE CREAM.

CHICKEN IN CARAMEL SAUCE

Steps:

• Combine the brown sugar,water,fish sauce, rice vinegar,garlic,soy sauce,ginger,black pepper,and chiles in a small bowl.
• Mix well.Set aside.
• Heat the oil in a large pot over high heat.
• Add the shallot and saute until brown,about 5 minutes.
• Add the chicken and saute about 5 minutes or until slightly browned.
• Add the sauce mixture and bring to a boil.
• Turn the heat down to medium.
• Cook until liquid is reduced by half,about 12 minutes,stirring occasionaly.
• Serve chicken over steamed white rice.
• Garnish with sprigs of cilantro.

TRIED AND TRUE CARAMEL CANDY

Steps:

• Combine all ingredients in a heavy saucepan and cook on medium-high flame.Stir consistently as the ingredients melt and combine.
• Let mixture come to a rolling boil and continue stirring consistently.
• Mixture will begin to thicken more and more the longer it is allowed to boil. Keep in mind that the caramel will firm up considerably when it is cooled.
• Cook to medium ball stage. Do the drop test to see how firm your caramel is.
• DROP TEST: Get a small bowl and fill it with ice water. Set it to the side of the stove and when you think your Caramel is firming up, take a spoonful and drop it in the ice water. Wait about thirty seconds so it has time to cool, then take the caramel out of the ice water and squish it between your fingers. If it isn't as firm as you want it, cook the caramel for a bit longer and then do another drop test. Keep doing this until it has reached the stage you want. See how easy and simple that was?.
• Remove caramel from heat and let cool for a while in the pan.
• When it is somewhat cooled, pour it out onto a greased counter, or onto parchment paper.Let cool to room temperature.
• Use a pizza cutter to cut strip off the caramel, then cut the strip into small pieces and wrap in pieces of wax or parchment paper. The softer the caramel, the more likely it is to stick to the wrapping. So if you like it really soft, I would suggest you use parchment paper instead of the wax.
• The best thing about this recipe is that it tastes good no matter how hard or soft you cook it. If you want a caramel syrup, then you boil it for a very short while. If you want a caramel toffee, the flavor will still be as wonderful. I hope you enjoy this recipe as much as I have over the years.

CARAMEL SAUCE

Steps:

• Combine the sugar and 1/2 cup water in a medium saucepan and bring to a boil over high heat, swirling the pot occasionally (do not stir) to even out the color. Cook until deep amber in color, about 8 minutes.
• While the caramel is cooking, pour the heavy cream into a small saucepan and bring to a simmer over low heat. Remove from the heat and keep warm.
• When the caramel has reached a deep amber color, slowly whisk in the heavy cream. Be careful; the hot mixture will bubble. Whisk until smooth. Remove from the heat and stir in the cinnamon, orange liqueur, and rum. The sauce can be cooled, covered, and refrigerated for up to 1 week. Reheat over low heat or in the microwave. Serve warm.

CARAMEL SAUCE

Steps:

• 1. Put first 3 ingredients in a pot. Mix and boil for 10 min Remove from element and add 1/2 cup cold water and 1/2 can Condenced milk. Mix well and put in jars

CARAMEL SAUCE

Steps:

• Heat the heavy cream in a saucepan over medium-high heat until it reaches a simmer
• Add the Chewy Caramel Candies, stirring constantly until they have melted and combined with the cream.
• Serve the sauce immediately, or keep it in an airtight container at room temperature for 1 week. The caramel sauce should not harden when stored, but it will be easier to pour or spoon out if you reheat it. To reheat, simmer a pot of water and place the container with the caramel in the water (make sure that the water goes only about three- quarters the way up the side of the container). Heat it until the caramel liquefies. If you are drizzling it on top of icing, allow the caramel to cool for 5 to 10 minutes before using.
• Following are some ideas for incorporating Caramel Sauce into your cake and cupcake presentations:
• For Dulce de Leche, drizzle Caramel Sauce over Vanilla Cake (page 115), topped with Caramel Buttercream (page 159).
• For German Chocolate Cake, top Devil's Food Cake (page 98) with Mocha Buttercream (page 158) and candied pecans and a drizzle of Caramel Sauce.
• Add Caramel Sauce to the Sweet-and-Salty Cake (page 108) for extra decadence. Spoon Caramel Sauce over slices of Devil's Food Cake (page 98) topped with Chocolate Icing (page 148).
• If you want to make caramel sauce but don't have the caramel candies already made, just make half the recipe for Chewy Caramel Candies, but double the amount of heavy cream and cook to only 240˚F. Allow the sauce to cool in the pot to a usable temperature before serving or keeping in an airtight container.