Best 2 Quick Caramel Sauce Recipes

In the realm of culinary wonders, caramel sauce stands as a delectable treat that elevates desserts and beverages with its rich, sweet, and irresistibly smooth texture. Whether you're a seasoned baker or a novice cook looking to impress your guests, mastering the art of quick caramel sauce is a skill that will unlock a world of culinary possibilities. With just a few pantry staples and a touch of patience, you can craft this versatile sauce that seamlessly complements everything from ice cream and pancakes to coffee and cocktails.

Let's cook with our recipes!

APPLE QUICK BREAD WITH OATMEAL-WALNUT CRUMBLE AND CARAMEL SAUCE

Apple Quick Bread with Oatmeal-Walnut Crumble and Caramel Sauce image

Cider, Calvados, and cubes of fresh apples pack a punch in this moist quick bread.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Yield Makes one 5-by-9-inch loaf

Number Of Ingredients 14

Ingredients

Unsalted butter, for pan
2 cups all-purpose flour, plus more for pan
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup vegetable oil
1/2 cup packed dark-brown sugar
2 large eggs
1/2 to 3/4 cup fresh cider
1/4 cup apple brandy, preferably Calvados (optional)
1/2 teaspoon pure vanilla extract
2 small apples, preferably McIntosh, peeled, cored, and cut into 1/2-inch cubes (2 cups)
Oatmeal-Walnut Crumble
Caramel Sauce for Apple Quick Bread

Steps:

Preheat oven to 350 degrees. Butter and flour a 5-by-9-inch loaf pan. Whisk together flour, baking powder, cinnamon, and salt. Mix together oil and sugar with a mixer on medium speed until combined. With machine running, add eggs, 1 at a time. Reduce speed to low, and beat in flour mixture in 3 additions, alternating with 1/2 cup cider and the brandy (if not using brandy, use an additional 1/4 cup cider), beginning and ending with flour. Add vanilla, and fold in apples. Pour mixture into pan, and top with oatmeal-walnut crumble.
Place pan on a rimmed baking sheet, and bake until a tester inserted into center comes out clean, 45 to 55 minutes. Transfer pan to a wire rack, and let cool for 15 minutes. Invert pan to remove bread. Let cool completely on a wire rack, crumble side up. Drizzle with caramel sauce just before serving.

QUICK CARAMEL SAUCE

Quick Caramel Sauce image

Top cakes and ice cream with this delicious and quick caramel sauce.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes about 1 cup

Number Of Ingredients 4

Ingredients

1 cup sugar
3/4 cup heavy cream
1/2 teaspoon pure vanilla extract
1/8 teaspoon salt

Steps:

Pour 1/2 cup water into a medium heavy-bottom saucepan; add sugar. Cook over medium heat, gently stirring occasionally, until sugar is dissolved.
Continue to cook, without stirring, until syrup comes to a boil, washing down sides of pan with a wet pastry brush 2 or 3 times to prevent crystals from forming. Let syrup boil, gently swirling pan occasionally, until it has almost turned medium amber.
Remove from heat, and carefully pour in cream (caramel will bubble). Add vanilla and salt, and stir with a clean wooden spoon until caramel is smooth.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your sauce.
Don't overcook the sugar. If you do, it will become bitter.
Stir the sauce constantly. This will help prevent it from burning.
Add the cream and butter slowly. This will help prevent the sauce from curdling.
Let the sauce cool slightly before using it. This will help thicken it up.

Conclusion:

Caramel sauce is a delicious and versatile topping that can be used on a variety of desserts. It is easy to make and can be stored in the refrigerator for up to two weeks. So next time you are looking for a quick and easy way to dress up your favorite dessert, give caramel sauce a try. You won't be disappointed!