Butterscotch Sauce

1

Butterscotch Sauce

INGREDIENTS:

  • 1 ½ cups light brown sugar
  • ¼ cup cold water
  • 1 tablespoon corn syrup
  • ¼ cup butter, cut in small cubes and room temperature
  • ¼ cup heavy cream, room temperature
  • ¼ teaspoon sea salt (fine)

DIRECTIONS:

  1. Stir together sugar, water and corn syrup and cook until 234°F (soft ball stage) in a large sauce pan.
  2. Add the butter; stir to incorporate.
  3. Add the heavy cream and salt; stirring until incorporated and salt has dissolved.
  4. Continue to cook until thickened, 1-2 minutes more, if desired.

source : americanheritagecooking

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Caramel Sauce

caramel sauce

Microwave Caramel Sauce

INGREDIENTS:

1 cup granulated sugar

2 Tbsp. light corn syrup

2 Tbsp. water

1/4 tsp. lemon juice

1/2 cup heavy cream, heated (*see note below*)

1/2 tsp. vanilla extract

1 Tbsp. butter, softened

DIRECTIONS:

Whisk together the sugar, corn syrup, water, and lemon juice in a microwave-safe measuring cup or glass bowl until combined. Microwave on high for 5 to 8 minutes, until the mixture ever so slightly begins to turn a light golden color. Watch carefully—if you wait even a few seconds too long, it will turn too dark, and will thus overcook and turn slightly bitter.

Carefully remove the measuring cup from the microwave and place it on a dry surface. Let it rest untouched for about 3-5 minutes, or until the mixture turns a deep amber color.

Then add in about a tablespoon of the heated cream, and immediately whisk to combine. The caramel will bubble furiously, but whisking will keep it from overflowing. Continue adding the cream slowly in small increments until it is all whisked in. Then add in the vanilla and butter and whisk to combine. Serve immediately warm, or let it sit and come to room temperature to thicken slightly.

Store in a jar or sealed container and refrigerate for up to 2 weeks.

*Heat your cream either in the microwave or a (separate) small saucepan until warm but not boiling.

source : gimmesomeoven

Peppermint Stick Ice Cream with Hot Fudge Sauce

19 19a

Peppermint Stick Ice Cream with Hot Fudge Sauce

Yield: Makes 1 quart (1l) of ice cream, about 2 cups (500ml) hot fudge sauce

INGREDIENTS:

For the peppermint stick ice cream:

  • 1 cup (250ml) whole milk
  • 1 cup (200g) sugar
  • pinch of salt
  • 5 large egg yolks
  • 2 1/4 cups (560ml) heavy cream
  • 2 1/2 teaspoons (or more, to taste) peppermint extract
  • Red food coloring
  • 3/4 cups (115g) crushed candy canes

For the hot fudge sauce:

4 ounces (115g) unsweetened chocolate, chopped
3 tablespoons unsalted butter, cubed
1/2 cup (70g) powdered sugar
1/2 cup (120g) packed dark brown sugar
1/4 cup (25g) unsweetened cocoa powder
3 tablespoons light corn syrup or golden syrup
1/2 teaspoon kosher or sea salt
3/4 cup (180ml) heavy cream or crème fraîche
1 teaspoon vanilla extract

1. To make the peppermint stick ice cream, heat the milk, salt, and sugar in a saucepan.

2. Set up an ice bath by placing a 2-quart (2l) bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the heavy cream into the bowl.

3. In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.

4. Strain the custard into the heavy cream. Stir over the ice until cool, add the mint extract and taste, adding more if desired. Whisk in the red food coloring – since brands vary, you can add enough until it’s the color you want. (I used 8 drops of McCormick red food coloring.) Refrigerate the mixture thoroughly, preferably overnight.

5. Freeze the custard in your ice cream maker according to the manufacturer’s instructions. Add the crushed candy canes to the ice cream during the last two minutes of churning. Scrape the churned peppermint stick custard into a chilled container and freeze until ready to serve.

6. To make the hot fudge sauce, melt the chocolate and butter in a bowl set over a pan of barely simmering water, stirring until smooth.

7. While the chocolate is melting, in a medium saucepan, whisk together the powdered sugar, brown sugar, cocoa powder, corn syrup (or golden syrup), salt, and heavy cream or crème fraîche. Heat the mixture, stirring frequently, until it comes to a low boil. Continue to cook, stirring constantly, until the sauce starts to thicken, about 45 seconds. Remove from heat and whisk in the melted chocolate.

Serving: Scoop ic cream into bowls and drizzle each with a generous helping of hot fudge sauce. You can garnish the ice cream with additional bits of crushed candy canes, if you wish.

Storage: The hot fudge can be made up to one week ahead, and stored in the refrigerator. It can be rewarmed in a saucepan over low heat, adding water or milk to thin it out, if it becomes too thick.

source: davidlebovitz

Butterscotch Pots de Cremes

 

7

Butterscotch Pots de Cremes

Yield : 6-8 servings

INGREDIENTS:

  • 6 large egg yolks
  • 2 oz (4 tbsp/57 grams) unsalted butter
  • 4 oz (1/2 cup/113 grams) firmly packed light or dark muscovado sugar
  • ½ tsp fine sea salt
  • 19⅛ oz (2¼ cups/540 grams) half and half
  • ¾ tsp vanilla bean paste or vanilla extract
  • Whipped cream, for serving
  • Buttermilk Caramel Sauce (see recipe below) or other caramel sauce, for serving
  • Flaky sea salt (like Maldon), for serving
 7a

DIRECTIONS:

  1. Position a rack in the center of the oven and preheat the oven to 325 F. Set 8 small (6- to 8-oz) ramekins, cups or coffee cups in a small roasting pan. Bring a kettle of water to a boil.
  2. In a medium bowl, whisk the egg yolks until smooth.
  3. In a medium saucepan over medium heat, melt together the butter, sugar and salt. Whisking often, cook until the sugar begins to caramelize, darkening in color and smelling nutty, 3 to 4 minutes. Carefully and slowly whisk in the half-and-half. The caramel will seize at first, melting back into the mixture once all the liquid is added. Stirring often, bring the mixture to a simmer. Remove the pan from the heat. Stir in the vanilla bean paste or vanilla extract.
  4. Whisk a small amount of the hot liquid into the yolks to warm them and then gradually whisk in the remainder. Set a fine mesh sieve over a large heatproof measuring cup. Pour the custard through the sieve. Divide the custard evenly among the ramekins.
  5. Slide out the oven rack and place the roasting pan on the rack. Carefully fill the roasting pan with boiling water halfway up the ramekins, taking care not to splash any water into the custards. Slide the rack back into place. Bake until the custards are just set but still jiggle when tapped and a thin knife inserted into the center of one of the custards comes out clean, 30 to 45 minutes, depending on the size, depth, and thickness of the ramekins (use the “jiggle test” and knife tester as your clues for doneness.) Let the custards cool out of the roasting pan for 5 minutes. Cover loosely with plastic wrap and chill for 3 to 4 hours.
  6. To serve, top each pot de crème with a dollop of whipped cream, a drizzle of caramel sauce, and a smattering of flaky sea salt.

 

Buttermilk Caramel Sauce

INGREDIENTS:

  • 7 oz (1 cup/200 grams) turbinado sugar or grated piloncillo
  • 2 tbsp (1 oz/28 grams) water
  • 1 tbsp honey, brown rice syrup, or agave nectar
  • ½ tsp fine sea salt
  • 2 oz (4 tbsp/57 grams) unsalted butter, cut into cubes
  • 4¼ oz (1/2 cup/120 grams) buttermilk, well-shaken
  • 4¼ oz (1/2 cup/120 grams) heavy cream
  • ¼ tsp vanilla extract

DIRECTIONS:

  1. In a medium heavy-bottomed saucepan, gently stir together the sugar, water, honey, and salt. Set the pan over medium-high heat. Stirring gently, bring the mixture to a boil, and then stop stirring. Cook the sugar syrup until it caramelizes, about 5 to 7 minutes, swirling the pan occasionally. The color of the sugar will make it a bit tough to gauge by sight if the sugar is caramelizing, so watch for a thickening of the syrup and a few wisps of smoke coming from the pot, and keep your nose tuned in for a slightly smoky smell; if you’d like to use a candy thermometer for extra insurance, caramelization will happen at about 300 F.
  2. Remove the caramel from the heat and whisk in the butter. Carefully whisk in the buttermilk and cream. Place the pan back on the heat and bring the caramel back up to a simmer, whisking all the while. Cook for 1 additional minute; if any lumps formed when you poured in the liquids, they should smooth out completely during this time. Remove the pan from the heat again and whisk in the vanilla extract. Chill in the refrigerator until you’re ready to serve.

 

source : sugarhero

Caramel Pecan Carrot Cake

30

Caramel Pecan Carrot Cake

Yield : 9″ pie

INGREDIENTS:

Carrot Cake:
  • ½ cup butter, softened
  • 2½ cups granulated sugar
  • 5 eggs
  • ¾ cup Musselman’s Apple Butter
  • ¼ cup vegetable oil
  • ½ cup sour cream
  • 3½ cups flour
  • 2 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp salt
  • 3 tsp cinnamon
  • 1 tsp nutmeg
  • 3 cups grated carrots (about 5 medium carrots)
  • ½ cup caramel ice cream topping
  • 1½ cups chopped pecans
Frosting:
  • 8 oz package cream cheese, softened
  • 2 cups powdered sugar
  • ¾ cup Musselman’s Apple Butter
  • 2 tsp vanilla extract
  • 16 oz container whipped topping, thawed (or use 6½ cups whipped cream)
 30a

DIRECTIONS:

 

Carrot Cake:
  1. Preheat oven to 325 degrees.
  2. Grease and flour three 9 inch cake pans. Line the bottom with a circle of parchment paper. Set aside.
  3. Cream together butter and sugar.
  4. Beat in eggs, one at a time.
  5. In a small bowl, combine apple butter, vegetable oil and sour cream.
  6. In a separate bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg.
  7. Alternately add the apple butter mix and the dry ingredients to creamed butter and sugar. Mix well.
  8. Stir in the grated carrots.
  9. Divide the batter between the three prepared 9 inch cake pans.
  10. Bake at 325 degrees for 35-40 minutes, until a toothpick inserted in the center of the cake comes out clean.
  11. Allow the cakes to cool for 30 minutes in the pans, on a wire rack.
  12. Carefully remove the cakes from the pans, peel off the parchment circles and cool completely on wire racks.
  13. Once cool, use a serrated knife to cut off the rounded tops.
  14. Spread about 2½ cups of frosting (recipe below) on the bottom layer of the cake. Add the middle and top layers, frosting each with about 2½ cups of the frosting.
  15. Pour caramel ice cream topping around edges of the top layer, allowing it to drizzle down the sides.
  16. Sprinkle the chopped pecans over the top of the cake.
Frosting:
  1. Beat the cream cheese until smooth.
  2. Mix in the powdered sugar.
  3. Beat in the apple butter and vanilla.
  4. Gently stir in the whipped topping.

source : thegunnysack

Almond Milk Butterscotch Sauce

5

Almond Milk Butterscotch Sauce

 

Yield: 1  1/3 cups

INGREDIENTS:

  • 1/4 cup butter, room temperature, cut into pieces
  • 1 1/4 cups packed dark brown sugar
  • 1/2 cup unsweetened almond milk
  • 2 tablespoons dark corn syrup
  • 1/8 teaspoon sea salt or up to 1/2 teaspoon flaky sea salt, such as Maldon
  • 1 to 2 teaspoons vanilla extract
  • 1 teaspoon brandy (optional)

DIRECTIONS:

1. In a 2-quart measuring cup, place the butter. Microcook on HIGH for 1 minute to melt.

2. Stir in the brown sugar, unsweetened almond milk , corn syrup, and salt with a whisk. Stir with a wooden spoon to break up any lumps in the sugar. Cover with a piece of parchment paper. Microcook on HIGH for 3 to 4 minutes, stirring once with the handle of a wooden spoon until thickened and sugar is dissolved. The mixture will come to a full boil.

3. Remove from the oven and immediately whisk in the vanilla and brandy until smooth and well blended. Dip the tip of a spoon into the sauce and carefully not to burn your tongue, taste for vanilla or salt. Serve warm in a little pitcher to pour over your ice cream. If not using immediately, cool completely, then pour into a glass jar and cover. Keeps up to one month (will thicken as it chills). You might find yourself eating it with a spoon out of the jar.

To reheat, in a glass bowl or Pryex measuring cup, microcook on DEFROST for 1 to 2 minutes, depending on how much sauce.

 

source : notyourmotherscookbook

Easy Butterscotch Sauce

4

Easy Butterscotch Sauce

Yield: 1  1/3 cups

INGREDIENTS:

  • 1/4 cup butter, room temperature, cut into pieces
  • 1 1/4 cups packed dark brown sugar
  • 1/2 cup dairy half and half
  • 2 tablespoons dark corn syrup
  • 1/8 teaspoon sea salt or up to 1/2 teaspoon flaky sea salt, such as Maldon
  • 1 to 2 teaspoons vanilla extract
  • 1 teaspoon brandy (optional)

DIRECTIONS:

1. In a 2-quart measuring cup, place the butter. Microcook on HIGH for 1 minute to melt.

2. Stir in the brown sugar, half and half, corn syrup, and salt with a whisk. Stir with a wooden spoon to break up any lumps in the sugar. Cover with a piece of parchment paper. Microcook on HIGH for 3 to 4 minutes, stirring once with the handle of a wooden spoon until thickened and sugar is dissolved. The mixture will come to a full boil.

3. Remove from the oven and immediately whisk in the vanilla and brandy until smooth and well blended. Dip the tip of a spoon into the sauce and carefully not to burn your tongue, taste for vanilla or salt. Serve warm in a little pitcher to pour over your ice cream. If not using immediately, cool completely, then pour into a glass jar and cover. Keeps up to one month (will thicken as it chills). You might find yourself eating it with a spoon out of the jar.

To reheat, in a glass bowl or Pryex measuring cup, microcook on DEFROST for 1 to 2 minutes, depending on how much sauce.

source : notyourmotherscookbook

Chocolate Cake with White Chocolate Mousse and Cherry Sauce

choco cake2 SSS2

Chocolate Cake with White Chocolate Mousse and Cherry Sauce

Rich chocolate cake filled with delicate white chocolate mousse and cherry sauce is ultimate chocolate heaven!

INGREDIENTS:

For Cake

• 1 ½ cups all-purpose flour

• ¾ cup sugar

• ½ cup cocoa powder

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• ¼ teaspoon salt

• 1/3 cup warm water

• 1 teaspoon instant espresso powder

• 1 large egg, at room temperature

• ½ cup milk, at room temperature

• ¼ cup vegetable oil

• ½ tablespoon pure vanilla extract

For White Chocolate Mousse

• 1 ½ teaspoons (6gr) powdered gelatin

• 2 tablespoons water

• 12oz (340gr) white chocolate

• 2 cups heavy cream

 

For Cherry Sauce

• 4 cups pitted sweet cherries, fresh or frozen

• ½ cup sugar

• 4 tablespoons cornstarch

• 1/8 teaspoon salt

• ½ teaspoon pure vanilla extract

• 1 tablespoon fresh lemon juice

choco cake2 SSS

DIRECTIONS:

1. Preheat the oven to 350 degrees F (177 degrees C). Spray 9-inch springform pan with a cooking spray.

2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside.
3. In a small cup, dissolve the instant espresso powder in water. Set aside.
4. In a large mixing bowl with paddle attachment, mix together egg, milk, vegetable oil and vanilla extract on medium speed until well combined. Add dry ingredients and mix on low speed just until everything is incorporated. Stir in mixed espresso. Pour the batter into the cake pan and bake for 20-25 minutes, or until the inserted toothpick comes out clean.
5. Cool the cake on wire rack for 15 minutes. Remove from pan and let it cool completely.
6. To make the white chocolate mousse filling, in a small cup sprinkle the gelatin over cold water. Let it stand for 5 minutes.
7. In a small saucepan, pour ½ cup of heavy cream and bring it to simmer over low heat. Don’t boil. Remove from heat and add the gelatin mixture. Stir until gelatin is fully dissolved.

choco cake2 SSS3

8. In medium bowl, pour the warm mixture over white chocolate and using a silicone spatula mix until the chocolate is completely melted.
9. In a large mixing bowl with whisk attachment, whip the remaining 1 ½ cups of heavy cream until hard peaks. Fold in the whipped cream into the white chocolate mixture.
10. When the cake is cooled completely, divide the cake horizontally into two equal layers with a serrated knife. Put the bottom layer into the springform pan and add half of the white chocolate mousse filling. Spread evenly. Place the top layer on a separate plate and pour the remaining white chocolate mousse over it. Place both layers in the freezer for an hour to let the mousse set.

choco cake2 SSS4
11. Meanwhile, let’s make the cherry sauce. In a medium saucepan, bring the cherries to boil over medium-high heat.
12. In a small bowl, whisk together sugar, cornstarch and salt. Add this to the boiling cherries along with vanilla extract and lemon juice. Reduce the heat to medium-low and continue to cook the mixture, stirring constantly with a wooden spoon, for about 5 minutes, or until the sauce thickens. Remove from heat and cool completely.
13. Pour half of the cherry sauce over the bottom layer with white chocolate mousse, then place the top layer of the cake with white chocolate mousse and pour the remaining cherry sauce. You may serve right away.

choco cake2 SSS5

source: sweetandsavorybyshinee

Salted Caramel

salted caramel

SALTED CARAMEL

INGREDIENTS:

1 cup granulated sugar

1/4 cup + 2 Tbsp water

1/4 cup salted butter, diced into 1 Tbsp pieces

1/2 cup heavy cream

1/2 tsp fine sea salt or 3/4 tsp Maldon, more to taste if desired

 DIRECTIONS:

  1. Gather all of your ingredients and have them nearby ready to add to the mixture as needed.
  2. In a heavy-bottomed 2 – 3 quart saucepan (something that isn’t dark on bottom so you can see the shade of caramel), heat sugar and water over medium-high heat whisking constantly to dissolve sugar.
  3. Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally (this will take time, so be patient. It will first bubble vigorously and steam and it will be a clear shade, then bubbling will continue but the bubbles will become smaller and slower and it will slowly tint yellowish, then orangish, then a deep reddish orange and that is what you are looking for).
  4. Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat. Carefully pour in cream and immediately whisk to combine (it will bubble vigorously).
  5. Whisk until mixture is smooth. Stir in sea salt. Pour caramel into a glass jar to cool. Once cool, store in an airtight container in refrigerator.

source: Cooking Classy

Caramel Cake

8

Caramel  Cake

Yield:  three  9″ round pans

INGREDIENTS:

1 (8-oz.) container sour cream
1/4 cup milk
1 cup butter, softened
2 cups sugar
4 large eggs
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
Caramel Frosting:
1/3 cup sugar
1 tablespoon all-purpose flour
2 1/2 cups sugar
1 cup milk
3/4 cup butter
1 teaspoon vanilla extract
DIRECTIONS:

Cake: 

Preheat oven to 350°. Combine sour cream and milk.

2. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.

3. Combine flour, baking powder, and salt; add to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat at medium-low speed until blended after each addition. Stir in vanilla. Pour batter into 2 greased and floured 9-inch round cake pans.

4. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and let cool 1 hour or until completely cool.

5. Spread Caramel Frosting between layers and on top and sides of cake

 

Caramel Sauce:

Sprinkle 1/3 cup sugar in a shallow, heavy 3½-qt. Dutch oven; cook over medium heat, stirring constantly, 3 minutes or until sugar is melted and syrup is light golden brown (sugar will clump). Remove from heat.

2. Stir together 1 Tbsp. flour and 2½ cups sugar in a large saucepan; add milk, and bring to a boil over medium-high heat, stirring constantly.

3. Gradually pour about one-fourth hot milk mixture into caramelized sugar, stirring constantly; gradually stir in remaining hot milk mixture until smooth. (Mixture will lump, but continue stirring until smooth.)

4. Cover and cook over low heat 2 minutes. Increase heat to medium; uncover and cook, without stirring, until a candy thermometer reaches 238° (soft-ball stage, about 10 minutes). Add butter, stirring until blended. Remove from heat and let stand, without stirring, until temperature drops to 110° (about 1 hour).

5. Pour into bowl of heavy-duty electric stand mixer. Add vanilla, and beat at medium speed (setting 4) with whisk attachment until spreading consistency (about 20 minutes).

source: myrecipes