Best 5 Caramel Apple Sundae Sauce Recipes

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Indulge in the symphony of flavors that is Caramel Apple Sundae Sauce, a delectable treat that elevates any dessert to new heights. This versatile sauce, a harmonious blend of sweet, tart, and creamy, can be effortlessly prepared at home, following our step-by-step instructions. Whether you drizzle it over a scoop of vanilla ice cream, top off a stack of pancakes, or enhance the taste of apple pie, this sauce will leave you craving more. With its rich caramel flavor, complemented by the tangy sweetness of apples and the velvety smoothness of cream, this sauce is sure to become a favorite in your culinary repertoire. Additionally, discover variations like Salted Caramel Apple Sauce, a delightful combination of sweet and savory, and Caramel Apple Dip, a luscious treat perfect for dipping apple slices or graham crackers. Embark on this culinary journey and create memories with each spoonful of Caramel Apple Sundae Sauce.

Here are our top 5 tried and tested recipes!

APPLE SUNDAES WITH CIDER CARAMEL SAUCE



Apple Sundaes with Cider Caramel Sauce image

The caramel apple takes a sophisticated turn in this dessert. Baked with butter, sugar, ginger, and cinnamon, the fruit goes soft and spicy before you finish it with a rich caramel sauce that's mostly made in the oven, plus vanilla ice cream and crushed store-bought amaretto cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h5m

Number Of Ingredients 10

1/4 cup dark-brown sugar
1/4 cup granulated sugar
4 tablespoons unsalted butter, room temperature
1 tablespoon unfiltered apple-cider vinegar
4 to 5 firm red baking apples, such as Empire or Honeycrisp (2 pounds total)
1 teaspoon ground cinnamon
1 teaspoon grated fresh ginger (from a peeled 1-inch piece)
Pinch of kosher salt
1 tablespoon heavy cream
Vanilla ice cream and crushed amaretto cookies, for serving

Steps:

  • Preheat oven to 400 degrees. Stir together both sugars, butter, and vinegar until well combined. Spread mixture evenly in the bottom of a 9-by-13-inch baking dish.
  • Peel and core apples, then slice into 3/4-inch-thick rounds. Toss with cinnamon, ginger, and salt in a bowl. Place on top of sugar mixture in a single layer, overlapping slightly if needed. Cover with parchment-lined foil and bake until just beginning to soften and bubble, 20 to 25 minutes. Spoon sauce over apples, and increase heat to 450 degrees. Continue to bake, uncovered, until sauce thickens and apples are soft and brown, about 15 minutes more.
  • Divide apples evenly among 4 bowls. Whisk cream into liquid in baking dish to make a caramel sauce. Transfer to a bowl; let cool until thickened slightly, about 10 minutes. Top apples with ice cream, caramel sauce, and cookies; serve.

OH-SO-EASY CARAMEL SAUCE



Oh-So-Easy Caramel Sauce image

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

1 cup packed brown sugar
½ cup butter
¼ cup milk
1 teaspoon vanilla extract

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

CARAMEL APPLE SUNDAE



Caramel Apple Sundae image

Oozing caramelized apples tumble over mounds of cinnamon-spiced ice cream layered with crumbled pecan-oat topping.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 9

3 Granny Smith apples, peeled and cored, each cut into 12 wedges
1 1/2 tablespoons fresh lemon juice
3 ounces (6 tablespoons) unsalted butter
2 1/4 cups sugar
1/8 teaspoon salt
3 tablespoons Calvados
1 1/2 cup heavy cream, divided
Cinnamon Ice Cream
Pecan-Oat Crumble

Steps:

  • Make the apples: Toss apples with lemon juice in a large bowl, and let stand. Melt butter in a large skillet over medium heat. Add sugar, and stir until sugar dissolves and mixture is dark amber, about 15 minutes.
  • Stir in apples, their juices, and the salt. Reduce heat to medium-low, and cook, stirring occasionally, until apples are softened, about 10 minutes. Stir in Calvados and 1/2 cup cream. Transfer apple mixture to a bowl.
  • Prepare an ice-water bath. Set the bowl in the bath, and let apple mixture cool, stirring occasionally, until mixture is cold and sauce has thickened, about 20 minutes. Use immediately (or refrigerate overnight).
  • To assemble: Whisk remaining 1 cup cream to medium peaks. For each serving, place 2 caramelized apple wedges in a sundae glass. Top with a scoop of cinnamon ice cream, 2 caramelized apple wedges, and some pecan-oat crumble. Repeat ice cream, apple, and crumble layers. Top with whipped cream.

CARAMEL APPLE SUNDAES



Caramel Apple Sundaes image

Provided by Mary Nolan

Categories     dessert

Time 32m

Yield 4 servings

Number Of Ingredients 9

3 tablespoons butter
4 medium-size, Granny Smith apples (about 1 1/4 pounds), peeled, cored, and cut into 1/2-inch slices
3/4 cup sugar
2 tablespoons water
1/4 cup heavy cream
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 pint vanilla ice cream
1/4 cup salted cocktail peanuts, roughly chopped

Steps:

  • In a large saute pan over medium heat, melt 2 tablespoons butter. Add apples and saute, turning occasionally for even cooking, until slightly golden and softened but still holding its shape, about 10 to 12 minutes.
  • Meanwhile, in a small saucepan over medium heat, add sugar and water. Stir occasionally and watch closely until color just starts to change to golden-amber, about 6 to 8 minutes. Remove pan from heat and carefully add cream (mixture will bubble and release steam). Gently stir until bubbles subside slightly, and put back over very low heat. Stir in remaining tablespoon butter, vanilla, and salt, and remove from heat. Set aside to thicken slightly.
  • Disperse apples into 4 serving bowls and spoon warm caramel sauce over to cover. Top each with a scoop of ice cream, spoon more caramel over the top, and garnish with peanuts.

CARAMEL APPLE SUNDAE



Caramel Apple Sundae image

Make and share this Caramel Apple Sundae recipe from Food.com.

Provided by Chef mariajane

Categories     Frozen Desserts

Time 3h

Yield 6-8 serving(s)

Number Of Ingredients 25

3 granny smith apples, peeled and cored, each cut into 12 wedges
1 1/2 tablespoons fresh lemon juice
6 tablespoons unsalted butter
2 1/4 cups sugar
1/8 teaspoon salt
2 tablespoons calvados
1/2 cup heavy cream
1 cup heavy cream
2 cups whole milk
1 cup heavy cream
1 vanilla bean, split and scraped, pod reserved
5 large egg yolks
1/2 cup sugar
1/4 teaspoon ground cinnamon
salt
4 ounces unsalted butter, softened
1/4 cup light brown sugar
1/4 cup granulated sugar
1 cup pecans, toasted and chopped
3/4 cup old fashioned oats
3/4 cup flour, plus
1 tablespoon flour
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
salt

Steps:

  • Make the Apples: Toss the apples with lemon juice in a large bowl, and let stand. Melt butter in a large skillet over medium heat. Add sugar, and stir until sugar dissolved and mixture is dark amber, about 15 minutes.
  • Stir in apples, their juices, and the salt. Reduce heat to medium-low, and cook, stirring occasionally, until apples are softened, about 10 minutes. Stir in Calvados and cream. Transfer apple mixture to a bowl.
  • Prepare an ice-water bath. Set the bowl in the bath and let apple mixture cool, stirring occasionally, until mixture is cold and sauce has thickened, about 20 minutes. Use immediately or refrigerate overnight.
  • To Assemble: Whisk cream to medium peaks. For each serving place 2 caramelized apple wedges in a sundae glass. Top with a scoop of cinnamon ice cream, 2 caramelized apple wedges, and some pecan-oat crumble layers. Top with whipped cream.
  • Cinnamon Ice Cream: Heat milk, cream, and vanilla seeds and pod in a medium saucepan over medium heat until bubbles begin to form around edges. Remove from heat, cover and let cream mixture steep at room temperature for 1 hour.
  • Prepare an ice-water bath. Uncover cream mixture, and reheat until hot but not boiling. Whisk egg yolks, sugar, cinnamon and a pinch of salt in a large bowl. Add hot cream mixture in a slow steady stream, whisking constantly, until well combined. Return mixture to saucepan, and stir constantly over medium heat until thick enough to coat the back of a spoon, about 8 minutes. Do not let the mixture come to a simmer.
  • Strain mixture through a fine sieve into a bowl. Discard vanilla pod. Set the bowl in the ice-water bath. Let cool, stirring occasionally, until cold, about 20 minutes.
  • Freeze mixture in an ice cream maker according to manufacturers directions. Transfer to a large container, and freeze until firm, about 1 hour. Ice cream can be frozen for up to 1 week.
  • Pecan-oat Crumble: Preheat oven to 325°F Cream butter and sugars until smooth. Add pecans, oats, flour, baking powder, cinnamon and a pinch of salt. Stir until mixture begins to form large clumps. Transfer mixture to a rimmed baking sheet, and spread in a single layer. Clumps should be close together.
  • Bake until golden brown, about 25 minutes. Let cool completely, on sheet on a wire rack. Using your hands, break into small pieces. Crumble can be stored for up to 1 week.

Nutrition Facts : Calories 1359, Fat 83.9, SaturatedFat 44, Cholesterol 390, Sodium 164.5, Carbohydrate 148.2, Fiber 5, Sugar 121.4, Protein 12.4

Tips:

  • For a richer sauce, use heavy cream instead of milk.
  • If you don't have caramel sauce, you can make your own by melting 1 cup of granulated sugar in a saucepan over medium heat. Stir constantly until the sugar melts and turns a deep amber color. Remove from heat and stir in 1/4 cup of butter and 1/4 cup of heavy cream. Return to heat and bring to a simmer, stirring constantly. Remove from heat and let cool slightly.
  • For a more intense apple flavor, use Granny Smith apples.
  • If you don't have vanilla extract, you can use 1 teaspoon of almond extract or 1/2 teaspoon of cinnamon.
  • Serve the sauce immediately, or store it in the refrigerator for up to 2 weeks.

Conclusion:

This caramel apple sundae sauce is the perfect topping for your favorite ice cream or frozen yogurt. It's also a great way to use up leftover apples. With its sweet and tangy flavor, this sauce is sure to be a hit with everyone. So next time you're looking for a delicious and easy dessert topping, give this caramel apple sundae sauce a try.

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