Best 4 Dark Caramel Sauce Recipes
Indulge your sweet cravings with our luscious Dark Caramel Sauce, a versatile culinary creation that elevates desserts and beverages to new heights of flavor. This deeply decadent sauce boasts a symphony of rich, buttery notes intertwined with the alluring bitterness of dark brown sugar, resulting in a taste experience that is both comforting and sophisticated. Whether you're drizzling it over ice cream, cakes, or cookies, or stirring it into coffee or cocktails, our Dark Caramel Sauce promises to transform the ordinary into the extraordinary. Explore our collection of recipes to discover endless ways to incorporate this delectable sauce into your culinary adventures.
Here are our top 4 tried and tested recipes!
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
DARK CARAMEL SAUCE
Provided by Florence Fabricant
Categories easy, sauces and gravies, dessert
Time 15m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Dissolve the sugar in the water in a heavy saucepan. Place over medium-high heat, and cook, swirling occasionally, until the mixture becomes a medium amber color. Remove from the heat.
- Pour the hot espresso into the caramel, and stir to blend. Add the cream, stirring to blend completely. Refrigerate; serve with cake, ice cream and drained poached fruit.
Nutrition Facts : @context http, Calories 401, UnsaturatedFat 7 grams, Carbohydrate 52 grams, Fat 22 grams, Protein 1 gram, SaturatedFat 14 grams, Sodium 27 milligrams, Sugar 52 grams
DARK SALTY CARAMELS
Provided by Alton Brown
Categories dessert
Time 5h4m
Yield 64 (1-inch) caramels
Number Of Ingredients 8
Steps:
- Line the bottom and sides of an 8-inch square pan with parchment paper.
- Combine the sugar, water, corn syrup, and cream of tartar in a heavy 4-quart saucepan and put over high heat. Stir occasionally until the sugar has dissolved. Cover and continue to cook for 5 minutes.
- Meanwhile, combine the heavy cream and soy sauce in a liquid measuring cup. Have this and the butter standing by.
- Remove the lid from the sugar mixture, and attach a candy thermometer to the side of the pan. When the sugar mixture reaches 230 degrees F, reduce the heat to medium and cook, without stirring, until the syrup is a golden color and is approaching 300 degrees F, about 6 to 7 minutes. At this point, there is less likelihood of any crystallization, so gently swirl the pan to break up any hot pockets.
- When the temperature approaches 350 degrees F, it will turn deep amber. Remove the pan from the heat, and gently swirl again to break up all of the hot pockets. Cool for 2 minutes.
- Carefully incorporate the cream and soy mixture and the butter into the pan. Stir to combine. Return the caramel to medium heat, stir until the butter is completely melted, and continue cooking until it reaches 255 degrees F. Remove from the heat and pour into the parchment-lined pan, tap gently to release air bubbles.
- Cool on a cooling rack for 30 minutes, and then sprinkle evenly with the salt. Continue cooling on the rack for an additional 3 1/2 hours. Cut into 1-inch pieces and wrap individually in parchment. Store in an airtight container for up to a week.
BOBBY FLAY'S SALTED CARAMEL SAUCE
Make a batch of this sauce before guests come to dinner, keep it warm in the oven while they eat, then spoon it over vanilla ice cream for dessert: That's a win. Or make it in the morning and pair it with pancakes. Mr. Flay, the voluble chef and television star, pairs it with double-chocolate pancakes. That is a very serious business.
Provided by Sam Sifton
Categories breakfast, brunch, sauces and gravies, dessert
Time 20m
Yield About 1 1/2 cups
Number Of Ingredients 4
Steps:
- In a medium saucepan set over medium-high heat, combine the sugar with 1/4 cup cold water and stir to combine. Cook, without stirring, until the sugar has turned a deep amber hue, approximately 10 to 12 minutes.
- Meanwhile, warm the cream in a small saucepan. When the caramel is ready, slowly whisk in the warm cream and continue simmering the mixture until it is smooth, another 2 to 3 minutes. Remove from heat, then whisk in the butter, and then the salt, to taste. Serve warm.
Nutrition Facts : @context http, Calories 463, UnsaturatedFat 7 grams, Carbohydrate 68 grams, Fat 22 grams, Protein 1 gram, SaturatedFat 14 grams, Sodium 269 milligrams, Sugar 68 grams, TransFat 0 grams
Tips:
- Use a heavy-bottomed saucepan to prevent the caramel from burning.
- Stir the caramel constantly to prevent it from crystallizing.
- If the caramel starts to seize up, remove it from the heat and whisk in a little bit of water.
- Be careful not to overcook the caramel, or it will become bitter.
- To make a salted caramel sauce, add a pinch of salt to the caramel after it has been removed from the heat.
- Store the caramel sauce in an airtight container in the refrigerator for up to 2 weeks.
Conclusion:
Dark caramel sauce is a versatile ingredient that can be used to flavor a variety of desserts and drinks. It is easy to make and can be stored for up to 2 weeks in the refrigerator. With its rich, buttery flavor and deep amber color, dark caramel sauce is sure to add a touch of elegance to any dish.
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