canning caramel sauce?
Deb Wright
6 years ago
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morz8 - Washington Coast
6 years agodigdirt2
6 years agoRelated Discussions
Caramel sauce ok overnight?
Comments (7)Thanks! I thought it was fine but it's good to hear other opinions. I quadrupled the caramel batch for pies for later this week so it would have been really sad to throw it out! Here's the recipe if anyone is interested. I made one of the pies last night and it's really good. I found it on Annie's Eats but it's a Dorie Greenspan recipe. Caramel Spiked Pumpkin Pie - Annie's Eats Yield: 1 9-inch pie INGREDIENTS 1 (9-inch) partially baked pie crust* 1 cup sugar, divided 3/4 cup heavy cream, warmed 1 tbsp. dark rum (optional) 2 tbsp. butter, cut into 4 pieces 1 cup pumpkin puree 1 1/4 tsp. ground cinnamon 3/4 tsp. ground ginger Pinch of freshly grated nutmeg Pinch of ground cloves 2 tsp. vanilla extract 2 large eggs DIRECTIONS Preheat the oven to 350àF. In a medium saucepan, spread 1/2 cup of the sugar out in an even layer over medium-high heat. Once the sugar begins to melt and change color, gently mix together so that the sugar is evenly melted. Continue to cook, stirring occasionally, until the sugar has turned a deep amber color (keep a careful eye on it to be sure it doesnâÂÂt burn). Once it has reached the desired color, remove the pan from the heat. Add in the cream in a slow steady stream down the inside edge of the saucepan, stirring or whisking constantly to incorporate evenly. (If any lumps remain, return the pan to the burner over medium heat and cook just until melted.) Continue mixing in the cream in this manner until it has been completely incorporated. Stir in the butter and the rum and mix just until smooth. Set aside the caramel and let cool for at least 15 minutes. In a bowl, combine the pumpkin puree, remaining 1/2 cup of sugar, cinnamon, ginger, nutmeg, cloves and vanilla. Whisk to blend. Whisk in the eggs one at a time. Blend in the caramel. Pour the filling into the partially baked crust. Place the pie plate on a baking sheet and transfer to the preheated oven. Bake 45-50 minutes, or until the center is just set and the edges are puffed. Transfer to a wire rack to let cool at least 30 minutes. Serve with freshly whipped cream and caramel sauce as desired. *To blind-bake a pie crust, preheat the oven to 400àF. Roll pie dough out on a lightly floured surface to a 12-inch disc. Place it in a 9-inch pie plate, trimming away the excess and creating decorative edges as desired. Prick the bottom and sides of the crust with the tines of a fork. Line the crust with a piece of aluminum foil or parchment paper and fill with baking beads. (If you donâÂÂt have baking beads, dried beans or rice also work.) Bake 25 minutes. Remove the baking beads and foil and bake about 5-10 minutes more, until light golden. Transfer to a wire rack and let cool. Here is a link that might be useful: Caramel Spiked Pumpkin Pie...See Morerecipe: chocolate caramel sauces for mq
Comments (4)Thank you, Diane. I'll add my fav chocolate sauce to the list. This is from Epicurious.com. Yes, Ginger, these are only for me. No one else is allowed to copy them or make them. lol DARK CHOCOLATE SAUCE This is a lovely tasting sauce I like to serve over ice cream. 1 1/2 cups heavy cream 2/3 cup firmly packed dark brown sugar 4 ounces fine-quality bittersweet chocolate, chopped 3 ounces unsweetened chocolate, chopped 1/2 stick (1/4 cup) unsalted butter, softened Optional: 3 to 4 tablespoons Amaretto, or to taste 1. In a small heavy saucepan combine the cream and the brown sugar, bring the mixture to a boil over moderately high heat, whisking occasionally, and boil it, whisking, until the brown sugar is dissolved. 2. Remove the pan from the heat and add the chocolates, whisking until they are melted. 3. Whisk in the butter (and the Amaretto, if using) whisking until the sauce is smooth, and let the sauce cool slightly. The chocolate sauce may be made 1 week in advance and kept covered and chilled. Reheat the chocolate sauce over very low heat, stirring occasionally, until it is warm....See MoreAnyone have a good warm apple crisp recipe?
Comments (6)From the Fannie Farmer Cookbook, this is my favorite: 5 cups peeled and sliced apples 3/4 cup flour 1 cup sugar 1/2 tsp. cinnamon 1/4 tsp. salt 1/4 pound butter, in small pieces Preheat oven to 350. Butter a 1 1/2 qt. baking dish, spread the apples in it, and sprinkle 1/3 cup water on top. Combine the flour, sugar, cinnamon, and salt in a lowl, and rub in the butter with your fingers until it resembles coarse crumbs. Spread evenly over the apples. Bake for about 30 minutes or until the crust is browned....See MoreAnn T's caramel sauce--dare I make it *maple* caramel sauce?
Comments (6)This is one of those try it and see kinds of things. The 1 tsp of each is what I would try. I don't generally like flavor concentrates, but I take your word for it that the KAF is awesome. :) You can also make a maple caramel sauce from scratch using maple syrup (grade B, dark and tasty) and maple sugar, but that would be expensive and since you already like Ann T's sauce, adapting it makes sense....See MoreKathy F
6 years agodigdirt2
6 years agonaturegirl_2007 5B SW Michigan
6 years agoStephanie Maple
6 years agolaceyvail 6A, WV
6 years agoStephanie Maple
6 years agodigdirt2
6 years agoheavens123
6 years agodigdirt2
6 years agoannie1992
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6 years agoannie1992
6 years agolast modified: 6 years agodigdirt2
6 years agotheforgottenone1013 (SE MI zone 5b/6a)
6 years agodigdirt2
6 years agoRuby Sepulveda
3 years agoannie1992
3 years agolast modified: 3 years agoS Maple
3 years agoannie1992
3 years agolast modified: 3 years agoFrank Leader
3 years ago
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