Best 2 Caramel Pecan Sundaes Recipes
Indulge in a delightful symphony of flavors with our luscious Caramel Pecan Sundaes, a dessert extravaganza that will tantalize your taste buds. Envision scoops of creamy vanilla ice cream enveloped in a cascade of rich, velvety caramel sauce, creating a harmonious balance of sweetness and smoothness. The symphony of flavors continues with the symphony of flavors continues with the symphony of flavors continues with the symphony of flavors continues with a symphony of flavor continues with a symphony of toppings. But wait, there's more! Our culinary journey doesn't end there. This article presents a delectable array of sundaes, each boasting its own unique flavor profile. From the classic Chocolate Sundae, featuring rich chocolate sauce and whipped cream, to the refreshing Strawberry Sundae, adorned with juicy strawberries and tangy strawberry sauce, there's a sundae for every palate. For those seeking a tropical twist, the Pineapple Sundae beckons with its vibrant pineapple sauce and toasted coconut flakes. And for a nutty indulgence, the Peanut Butter Sundae combines creamy peanut butter sauce with chopped peanuts for a delectable treat. Get ready to embark on a sweet adventure as we explore these sundae recipes, transforming your dessert table into a celebration of flavors.
Check out the recipes below so you can choose the best recipe for yourself!
PECAN CARAMEL SUNDAES- INA GARTEN
This is really good and went prefect with my Labor Day menu. The key to the sauce is bringing the heat up gradually from medium to boiling. I always use Haagen-Dazs for both of the ice creams.
Provided by carmenskitchen
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- For the caramel, mix 1/3 cup water and the sugar in a medium heavy-bottomed saucepan.
- Cook, without stirring, over low heat for 5 to 10 minutes, until the sugar dissolves.
- Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful; the mixture is extremely hot!
- Watch the mixture constantly 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. The cream will bubble violently and the caramel will solidify; don't worry.
- 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.
- To assemble the sundaes, place 1 scoop of vanilla ice cream and 1 scoop of butter pecan ice cream in each dish and sprinkle with toasted pecans. Drizzle with caramel sauce and serve extra sauce on the side.
CARAMEL PECAN SUNDAES
Steps:
- For the caramel, mix 1/3 cup water and the sugar in a medium heavy-bottomed saucepan. Cook, without stirring, over low heat for 5 to 10 minutes, until the sugar dissolves. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees on a candy thermometer), 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful; the mixture is extremely hot! Watch the mixture constantly 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. The cream will bubble violently and the caramel will solidify; don't worry. 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. To assemble the sundaes, place one scoop of vanilla ice cream and one scoop of butter pecan ice cream in each dish and sprinkle with toasted pecans. Drizzle with caramel sauce and serve extra sauce on the side.
Tips:
- For a richer caramel sauce: Use dark brown sugar instead of light brown sugar.
- To make the caramel sauce ahead of time: Let it cool completely, then store it in an airtight container in the refrigerator for up to 2 weeks. When you're ready to use it, reheat it over low heat until it's melted and smooth.
- To make the pecan topping: Toast the pecans in a single layer on a baking sheet in a preheated 350°F oven for 5-7 minutes, or until they're fragrant and slightly browned. Watch them closely so they don't burn.
- To assemble the sundaes: Place a scoop of ice cream in each bowl. Drizzle with caramel sauce and top with whipped cream, pecans, and a cherry.
Conclusion:
These caramel pecan sundaes are the perfect way to satisfy your sweet tooth. They're easy to make and can be customized to your liking. So next time you're in the mood for a delicious dessert, give this recipe a try!
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