Previous Post
Read on Mobile

Caramel Sauce Recipe

  • Ingredients: 19
  • Serves: 1

Caramel sauce with sugar, water, light corn syrup, whipping cream.

Ingredients

For puddings

For glazed rhubarb

  • Special equipment: a muffin pan with 6 muffin cups

Filling

  • 8 cups assorted fresh fruit, such as halved, pitted, and sliced stone fruit and berries
  • Sweetened whipped cream

For assembling cake

  • Special equipment: a heavy-duty stand mixer with whisk and paddle attachments; 3 round cake pans; 3 cooling racks; a candy thermometer

Chocolate bark:

  • *Available in the baking section of most supermarkets and at specialty foods stores.
  • **Italian cream cheese; available at many supermarkets and Italian markets.

Garnish:

  • Special equipment: A 9-inch springform pan; a small offset metal spatula

Directions

  1. Step 1 Combine sugar, 1/2 cup water, and corn syrup in heavy medium saucepan. Stir over medium heat until sugar dissolves.

    For this step you will need

  2. Step 2 Increase heat and boil without stirring until mixture turns a deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes.
  3. Step 3 Remove from heat. Carefully add cream (you may want to stand back — mixture will bubble vigorously).

    For this step you will need

  4. Step 4 Stir sauce over low heat until any caramel bits dissolve and sauce is smooth. (Can be prepared 1 day ahead.

Nutrition information

Calories 134 Carbohydrates 22 g (7%)
Fat 6 g (9%) Protein 0 g (1%)
Saturated Fat 3 g (17%) Sodium 12 mg (1%)
Polyunsaturated Fat 0 g Monounsaturated Fat 2 g
Cholesterol 20 mg (7%)
Next Post
Previous Post
Read on Mobile

Caramel Sauce Recipe

  • Ingredients: 26
  • Serves: 1

Caramel sauce with sugar, lyle’s golden syrup or corn syrup, water, heavy cream, heated, unsalted butter, softened, pure vanilla extract.

Ingredients

  • 1 cup sugar
  • 1 tbsp. Lyle’s Golden Syrup or corn syrup
  • 1/4 liquid cup water
  • 1/2 liquid cup heavy cream, heated
  • 2 tbsps. unsalted butter, softened
  • 1 tsp. pure vanilla extract

For crust

For filling

  • 1/3 cup packed pure almond paste
  • 3/4 cup sugar
  • three 8-ounce packages cream cheese, softened
  • 1 tsp. vanilla
  • 5 large eggs

For topping

Ice cream base

For final assembly and decoration

  • Assorted unsprayed roses

Decoration

  • Mix of large and tiny white roses and fresias

Berry compote

Directions

EQUIPMENT

  1. Step 1 In the saucepan, stir together the sugar, syrup, and water until the sugar is completely moistened.

    For this step you will need

  2. Step 2 Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling. Stop stirring completely and allow it to boil undisturbed until it turns a deep amber (380°F.). Immediately remove it from the heat and slowly and carefully pour the hot cream into the caramel.

    For this step you will need

  3. Step 3 Use a high-temperature heat-resistant rubber spatula, or a porcelain or wooden spoon to stir the mixture until smooth, scraping up the thicker part that settles on the bottom.
  4. Step 4 If any lumps develop, return the pan to the heat and stir until they dissolve. Stir in the butter. The mixture will be streaky but become uniform after cooling slightly and stirring.

    For this step you will need

  5. Step 5 For a decorative lacing effect, this caramel pours perfectly at room temperature. For the greatest precision, use a pastry bag with a small decorating tube or a reclosable bag with a small piece cut from one corner.

STORE

  1. Step 6 Room temperature, up to 3 days; refrigerated, at least 3 months. To reheat: If the caramel is in a microwave-safe container at room temperature, microwave it on high power for 1 minute, stirring twice.
  2. Step 7 If cold, it will take a few seconds more. Alternatively, place it in a bowl in a pan of simmering water and heat, stirring occasionally, until warm, about 7 minutes.

    For this step you will need

Understanding

  1. Step 8 Refiner’s or corn syrup helps to prevent the caramel sauce from crystallizing when stirred. It also lowers the caramelization temperature.

    For this step you will need

  2. Step 9 I adore the flavor of caramel, so I like to have as much depth of flavor as possible without any burnt flavor.
  3. Step 10 I bring this caramel up to at least 380°F. for maximum flavor. The darker you make the caramel, the less sweet it will seem, but you risk burning it if you don’t have an absolutely accurate thermometer.
  4. Step 11 It’s best to have the cream hot and the butter at room temperature to avoid splattering when they are added to the hot caramel.

    For this step you will need

  5. Step 12 Cold cream, however, speeds the cooling and is practical if you’re pressured for time — but it must be added very slowly.

    For this step you will need

  6. Step 13 I do not recommend using crème fraîche in place of heavy cream, as it does not decrease sweetness to any significant degree nor does it add interest of flavor.

    For this step you will need

  7. Step 14 Unrefined sugar, which contains a small amount of natural molasses — which caramelizes at a slightly lower temperature — provides a flavor that is deliciously reminiscent of butterscotch.

    For this step you will need

  8. Step 15 The “impurities” in unrefined sugar can cause crysallization so if you use it, care must be taken not to stir the caramel too much.

    For this step you will need

Pointers for Success

  1. Step 16 • Most important: When making caramel, be careful to concentrate every moment. Sugar burns are extremely painful.
  2. Step 17 • To further prevent crystallization, do not allow any sugar crystals to get on the sides of the pan, and be sure to moisten all the sugar with the water.

    For this step you will need

  3. Step 18 Stop stirring entirely as soon as it comes to a boil. If using a thermometer, be sure to rinse it and dry it if removing and reinserting in the syrup.

    For this step you will need

  4. Step 19 • Use a pan that conducts heat well (such as unlined copper, aluminum, or anodized aluminum) so that cooking stops soon after it is removed from the heat.
  5. Step 20 Alternatively, have ready a larger pan or sink partly filled with cold water to immerse the bottom of the pan.

    For this step you will need

  6. Step 21 • To determine the color of the caramel, use an accurate thermometer or drop a bit of caramel on a white surface such as a porcelain spoon or plate.

    For this step you will need

  7. Step 22 When making spun sugar, too light a caramel produces a ghostly effect, too dark produces a brassy color when spun.

    For this step you will need

  8. Step 23 • To prevent breakage, never put a thermometer used for caramel into water until completely cooled.

    For this step you will need

  9. Step 24 • After the caramel is prepared, do not stir it too much, as this may eventually cause crystallization.
  10. Step 25 *There are some special pans, such as the Scanpan, from Denmark, with nonstick properties that can withstand the heat of caramel.

Nutrition information

Calories 357 Carbohydrates 54 g (18%)
Fat 16 g (25%) Protein 1 g (1%)
Saturated Fat 10 g (51%) Sodium 13 mg (1%)
Polyunsaturated Fat 1 g Monounsaturated Fat 5 g
Cholesterol 54 mg (18%)
Next Post
Previous Post
Read on Mobile

Caramel Sauce Recipe

  • Ingredients: 32
  • Serves: 2

Caramel sauce with sugar, water, boiling water.

Ingredients

FILLING

  • 1 ounce dried bean thread noodles, soaked in hot water for 30 minutes, drained, and cut into 1/2-inch pcs. with a scissors
  • 1 tbsp. dried tree ear mushrooms, soaked in hot water for 30 minutes, drained, and stems trimmed and chopped with a scissors
  • 2/3 cup finely minced yellow onion
  • 2 carrots, grated
  • 3 green onions, thinly sliced
  • 2 eggs
  • 2 tbsps. fish sauce
  • 1/2 tbsp. minced garlic
  • 1/4 tsp. salt
  • 2 tsps. sugar
  • 1/2 tsp. ground black pepper
  • 1/2 lb. ground chicken
  • 1/2 lb. ground pork

ASSEMBLING AND FRYING

  • 2 tbsps. cornstarch
  • 1/3 cup water
  • 15 thin spring roll wrappers such as Menlo brand
  • Oil for frying

ACCOMPANIMENTS

  • Table Salad
  • Vietnamese Dipping Sauce

For cooking and serving crêpes

  • 4 tsps. vegetable oil
  • 6 oz. fresh soybean or mung-bean sprouts , trimmed
  • 1/4 cup chopped scallions
  • 1 small head green or red leaf lettuce
  • 1/2 cup loosely packed fresh mint leaves
  • 1/2 cup loosely packed fresh basil leaves
  • 1/2 cup loosely packed fresh cilantro sprigs
  • Lime wedges

For Serving

Directions

  1. Step 1 Combine the sugar and the 3/4 cup water in a small saucepan and bring to a boil. Reduce the heat and simmer for 12 to 15 minutes.

    For this step you will need

  2. Step 2 Stir continuously with a spoon or wire whisk. Have the 1 cup boiling water ready on a back burner. When the caramel sauce begins to bubble and turn very dark brown, move the pan to a cool burner.

    For this step you will need

  3. Step 3 Stirring continuously, drizzle in only enough boiling water to slightly thin out the syrup 1 to 2 tablespoons.

    For this step you will need

  4. Step 4 (This will ensure that the sauce doesn’t become too thick later.) Let the sauce cool before transferring to a jar with a tight-fitting lid.

    For this step you will need

Nutrition information

Calories 155 Carbohydrates 40 g (13%)
Sodium 4 mg (0%) Polyunsaturated Fat 0 g
Monounsaturated Fat 0 g Cholesterol 0
Next Post
Previous Post
Read on Mobile

Caramel Sauce Recipe

  • Ingredients: 31
  • Serves: 1

Caramel sauce with sugar, water, unsalted butter, whipping cream.

Ingredients

Pastry cream

Meringue

  • 4 large egg whites

Bean Paste Sauce

  • 30 milliliter peanut oil
  • 4 spring onions , sliced into rounds
  • 2 large knobs ginger, finely diced
  • 3 cloves garlic, finely diced
  • 2 red chillies, sliced
  • 60 milliliter bean paste
  • 60 milliliter shaohsing wine
  • 60 milliliter rice-wine vinegar
  • 4 tbsps. crushed yellow rock sugar

For the flavoring

  • 2 1/2 tsps. rosewater
  • 2 cups shelled roasted unsalted pistachios
  • 2 or 3 drops red food coloring

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

  1. Step 1 Stir sugar and 1/2 cup water in heavy large saucepan over medium-low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with pastry brush dipped into water and swirling pan, about 12 minutes.

    For this step you will need

  2. Step 2 Remove from heat. Whisk in butter. Gradually add cream (mixture will bubble vigorously). Stir over low heat until smooth.

    For this step you will need

Nutrition information

Calories 166 Carbohydrates 24 g (8%)
Fat 8 g (13%) Protein 0 g (1%)
Saturated Fat 5 g (26%) Sodium 7 mg (0%)
Polyunsaturated Fat 0 g Monounsaturated Fat 2 g
Cholesterol 27 mg (9%)
Next Post
Previous Post
Read on Mobile

Caramel Sauce Recipe

  • Ingredients: 14
  • Serves: 1

Caramel sauce with whipping cream, dark brown sugar, unsalted butter.

Ingredients

For meringues

For cream

  • 2 cups heavy cream
  • 1 tbsp. sifted confectioners’ sugar
  • 1/2 tsp. pure vanilla extract or seeds from 1 vanilla pod

To serve

  • 1 pint seasonal berries such as strawberries, raspberries, or blueberries
  • Additional whipped cream for garnish

For the honey vinaigrette

To serve

  • Salad leaves such as frisée or lamb’s lettuce

Directions

  1. Step 1 Bring cream, brown sugar and butter to boil in heavy medium saucepan over medium-high heat, stirring frequently.

    For this step you will need

  2. Step 2 Reduce heat to medium-low and simmer sauce until reduced to 1 3/4 cups, stirring occasionally, about 15 minutes.

Nutrition information

Calories 188 Carbohydrates 16 g (5%)
Fat 14 g (21%) Protein 1 g (2%)
Saturated Fat 9 g (43%) Sodium 16 mg (1%)
Polyunsaturated Fat 0 g Monounsaturated Fat 4 g
Cholesterol 47 mg (16%)
Next Post
Previous Post
Read on Mobile

Caramel Sauce Recipe

  • Ingredients: 26
  • Serves: 1

Caramel sauce with medium saucepan, pastry brush, wooden spoon or heat-proof rubber spatula, oven mitts, granulated sugar, water, heavy cream.

Ingredients

What you’ll need

Panna Cotta:

Topping

For fruit topping:

Special equipment:

  • 2 or 3 round cake pans
  • large sifter or sieve
  • electric stand mixer
  • pastry brush
  • offset metal spatula

Garnish:

  • Special equipment: A 9-inch springform pan; a small offset metal spatula

Directions

  1. Step 1 1. In the medium saucepan, whisk the sugar with the water so there are no sugar clumps. Cook over medium heat until the sugar is dissolved and the water looks clear, 2 to 3 minutes.

    For this step you will need

  2. Step 2 Turn the heat up to medium-high and brush down the side of the saucepan with the pastry brush dipped in water.

    For this step you will need

  3. Step 3 (This prevents any sugar from sticking to the side of the pan and forming crystals.) Have the cream in a measuring cup with a spout right near your stovetop where you can reach it.

    For this step you will need

  4. Step 4 2. With the heat still at medium-high, continue to cook. Do not stir the caramel anymore at this point.
  5. Step 5 After about 15 minutes, you’ll notice the bubbles getting bigger and slower just before the caramel begins to turn color.
  6. Step 6 3. As soon as the caramel turns a medium tan color, remove the pan from the heat. The bubbles will subside a little, so it will be easier for you to check the color.* Watch carefully and as soon as it turns a dark tan, slowly pour in a couple of tablespoons of the cream.

    For this step you will need

  7. Step 7 Stand back a little and be careful — the cream will cause the hot caramel to bubble up. Stir the cream into the caramel with the heat-proof spatula.

    For this step you will need

  8. Step 8 Once the caramel stops sputtering, stir in more cream. Continue to pour in the remaining cream but stop again at any time if it sputters.

    For this step you will need

  9. Step 9 4. Let the caramel sauce cool to room temperature. Refrigerate in a covered container for up to 3 weeks.
  10. Step 10 If there is any hard caramel sticking to the pan, fill it with water and bring it to a boil. Allow to cool before cleaning the pan.

    For this step you will need

Next Post
Previous Post
Read on Mobile

Caramel Sauce Recipe

  • Ingredients: 26
  • Serves: 1

Caramel sauce with sugar, water, light corn syrup, whipping cream, unsalted butter, vanilla extract.

Ingredients

Meringues:

  • 1 1/2 cups sugar
  • 2 tbsps. cornstarch
  • 6 large egg whites, room temperature
  • 1/4 tsp. cream of tartar

Sauce:

  • 3/4 cup seedless raspberry jam
  • 1/2 cup sugar
  • 1/3 cup water
  • 1 16-ounce package frozen unsweetened mixed berries
  • 1 tsp. ground cardamom

Assembly:

Garnish:

Accompaniment:

  • chocolate sauce or warm honey

Decoration

  • Mix of large and tiny white roses and fresias

Berry compote

Directions

  1. Step 1 Stir sugar, 2 tablespoons water and corn syrup in heavy medium saucepan over medium-low heat until sugar dissolves.

    For this step you will need

  2. Step 2 Increase heat; boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 8 minutes.

    For this step you will need

  3. Step 3 Remove from heat. Whisk in cream, butter and vanilla (mixture will bubble vigorously). Place pan over low heat and stir until sauce thickens slightly, about 2 minutes.

    For this step you will need

Nutrition information

Calories 138 Carbohydrates 20 g (7%)
Fat 7 g (11%) Protein 0 g (1%)
Saturated Fat 4 g (22%) Sodium 6 mg (0%)
Polyunsaturated Fat 0 g Monounsaturated Fat 2 g
Cholesterol 21 mg (7%)
Next Post