CARAMEL SAUCE
Steps:
- Mix the water and sugar in a medium heavy-bottomed saucepan. Cook over low heat for 5 to 10 minutes, until the sugar dissolves. Do not stir. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), about 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful - the mixture is extremely hot! Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly. Turn off the heat. Stand back to avoid splattering and slowly add the cream and vanilla. Don't worry - the cream will bubble violently and the caramel will solidify.
- Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits.
OH-SO-EASY CARAMEL SAUCE
This is a rich, sweet caramel sauce that can be made at the last minute that is great on bread pudding, gingerbread, apple pie, chopped apples, ice cream, and anything else you want to put it on.
Provided by BARB MAXWELL
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 10m
Yield 8
Number Of Ingredients 4
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.
Nutrition Facts : Calories 211.6 calories, Carbohydrate 27.4 g, Cholesterol 31.1 mg, Fat 11.7 g, Protein 0.4 g, SaturatedFat 7.4 g, Sodium 92.6 mg, Sugar 27.1 g
SOUR CREAM ICE CREAM FROM 2013 OBAMA INAUGURAL LUNCHEON
Make and share this Sour Cream Ice Cream from 2013 Obama Inaugural Luncheon recipe from Food.com.
Provided by carrie sheridan
Categories Frozen Desserts
Time 3h30m
Yield 6 Cups, 6-10 serving(s)
Number Of Ingredients 5
Steps:
- Separate egg yolks from egg whites, one by one, and remove any white membrane clinging to the yolk. After separation, place each egg white in a container with a lid and freeze for later use in meringue or for macaroons.
- In a heavy saucepan, combine half-and-half, 3/4 cup sugar and vanilla bean and heat just to a boil.
- Remove pan from heat.
- In a bowl, whisk together egg yolks and remaining 1/4 cup sugar.
- Add the hot half-and-half mixture in a steady slow stream, whisking until it is all incorporated.
- Return the mixture to pan and cook over moderately low heat, stirring until it reaches 170 degrees on a candy thermometer.
- Remove pan from heat again. Scrape the seeds from vanilla bean into mixture until combined well. Discard the pod.
- Stir sour cream into this custard until well combined and then strain through a fine sieve into a large bowl.
- Chill custard until cold and freeze in an ice cream maker.
Nutrition Facts : Calories 602.8, Fat 45.5, SaturatedFat 25.6, Cholesterol 355.5, Sodium 166.9, Carbohydrate 42, Sugar 38.9, Protein 9.2
MAPLE CARAMEL SAUCE FOR ICE CREAM SERVED AT 2013 OBAMA INAUGURAL
Sauce served for the dessert course of Hudson Valley Apple Pie and Sour Cream Ice Cream served on January 20, 2013 at the luncheon following the second Obama Inauguration
Provided by carrie sheridan
Categories Sauces
Time 15m
Yield 1 Cup, 8-10 serving(s)
Number Of Ingredients 4
Steps:
- In a small saucepan over medium-high heat, melt the butter. Add brown sugar and salt.
- Cook, stirring constantly, until the sugar is completely dissolved. Adjust heat to medium and boil 2 minutes longer.
- Add maple syrup and boil again for about another 2-4 minutes, stirring frequently, until the sauce is thick, smooth and coats a metal spoon.
- Remove from heat and keep warm for serving over Sour Cream Ice Cream.
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