Hot Caramel Sauces

Take your pick of Brown Sugar, Vanilla or Maple "caramel" sauces.  These sauces are  rich and really wonderful on bread puddings, steamed puddings, baked apples and other apple or pineapple dishes, etc.

None of them contain real "caramel" - browned white sugar - or even "caramelized" milk. And they can be a little bit tricky - if cooked too long they could become like candy and if allowed to cool too much, they may turn grainy. But they're worth a little care. So don't cook the sauce too long, and serve it hot or warm.

VERY RICH Dark Brown Sugar Caramel Sauce (See slightly less rich microwave version below)

This sauce is from our favorite pumpkin bread pudding recipe. Its flavor is intense.

1 1/4 cups (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter
1/2 cup whipping cream or heavy cream
1/8 teaspoon salt (optional)

Whisk sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.

Microwave (or saucepan) Brown Sugar Caramel Sauce

1/4 cup butter
1 cup packed light or dark brown sugar
1/2 cup heavy cream

In a 4 cup glass measure or deep bowl, microwave butter on High for 45-60 seconds to melt. Whisk in brown sugar and heavy cream until smooth. Microwave on High for 2-2 1/2 minutes until bubbly and slightly thick, stirring once. Serve warm over bread pudding, cake or ice cream.

For a (convenient) double batch using a stick of butter, cup of heavy cream and 2 cups of sugar: prepare in a heavy saucepan, stirring constantly until bubbly and slightly thick.

VERY RICH Vanilla Caramel Sauce  (See slightly less rich microwave version below)

I like this variation using about half white sugar and a little vanilla. Vanilla is superfluous in the all-dark-brown sugar sauce. Think of the difference between See's dark brown sugar candy centers and their vanilla caramel centers. The vanilla sauce is convenient for me because I can use the 1/2 cup of brown sugar left over from a pound of brown sugar when I make a double recipe of Pumpkin Bread Pudding. Once I browned the butter before making the sauce. Adds a nice flavor.

1 1/4 cups suger, including at least 1/2 cup white sugar - the rest brown sugar
1/2 cup (1 stick) unsalted butter (may use half salted butter, or you may brown the butter)
1/2 cup whipping cream or heavy cream
1/16 teaspoon cream of tartar (if you want to cook the sauce until it's thicker)
1/4 to 1/2 teaspoon vanilla

Whisk sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and cream of tartar (if used) and stir until sugar dissolves and sauce is smooth, about 3 minutes. Cook a little longer for a thicker sauce.

Microwave (or saucepan) Vanilla Caramel Sauce

1/4 cup butter
1/2 cup brown sugar and 1/2 cup white sugar
1/2 cup heavy cream
1/4 Teaspoon vanilla

In a 4 cup glass measure or deep bowl, microwave butter on High for 45-60 seconds to melt. Whisk in brown sugar and heavy cream until smooth. Microwave on High for 2-2 1/2 minutes until bubbly and slightly thick, stirring once. Remove from microwave and stir in vanilla.

Serve warm over bread pudding, cake or ice cream.  Photos from a similar recipe here.

For a (convenient) double batch using a stick of butter, cup of heavy cream and 1 cup each brown and white sugar: prepare in a heavy saucepan, stirring constantly until bubbly and slightly thick. Remove from heat and stir in 1/2 teaspoon vanilla.

Maple Caramel Sauce (big batch)

This recipe uses real maple syrup. It is expensive, but I think it's especially appropriate for holidays like Thanksgiving. It's a little thinner than the other sauces (cook it a little longer to thicken it up some) and may need to be stirred occasionally (butter may separate) if you serve at a buffet. I made the recipe below the last time I made Pumpkin Bread Pudding and kept it hot in a small slow cooker. I had a lot of sauce left over for other things like baked apples. This sauce is convenient when you make Pumpkin Bread Pudding because you can use a pound of brown sugar with none left over.

For a somewhat less rich maple sauce, try this one.

1 cup white sugar
1 cup real maple sugar (medium or dark amber - not "Grade A")
1/2 cup brown sugar
1/2 cup (1 stick) unsalted butter
1/2 cup (1 stick) salted butter
1 cup whipping cream or heavy cream
1/4 teaspoon vanilla

Whisk sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and cream of tartar (if used) and stir until sugar dissolves and sauce is smooth, about 3 minutes. Continue cooking for a few minutes longer, until the hot sauce is a little thicker than cold maple syrup. If serving at a buffet, keep hot in a small slow cooker. Stir occasionally if butter starts to separate.

Maple Cream Sauce

A for bread puddings, steamed pudding, gingerbread, waffles, etc. Especially appropriate for Thanksgiving. See the link to KSL.com for a pumpkin bread pudding which is smaller than our favorite, with more eggs and less of most everything else - perhaps the one to serve for breakfast.

I've included three variations to this recipe. Real maple syrup is precious, with a distinctive flavor. But most commercial maple-flavored syrups have a stronger, less complex flavor. Some people, long used to the typical maple-flavored syrups, may not even recognize real maple syrup as maple. There is a recipe below for spiced maple cream sauce, if you want to use Log Cabin, Mrs. Butterworth's or another maple- flavored syrup.

Some of the darker, more flavorful real maple syrups (medium or dark amber, not "A" grade) have a sour note. These darker syrups are great in this recipe if you replace part of the maple syrup with brown and white sugar for a more balanced flavor. Add a whisper of vanilla if you like.

Ingredients for 100% real maple sauce
3/4 cup real maple syrup
1/2 cup heavy cream
1 ½ Tbs. Butter
1/8 tsp. vanilla (optional)

Ingredients for maple/brown sugar sauce
1/4 cup real maple syrup
1/4 cup light brown sugar
1/4 cup white sugar
1/2 cup heavy cream
1 ½ Tbs. Butter
1/8 tsp. vanilla (optional)

Ingredients for maple spice sauce
¾ cup maple-flavored syrup
½ cup heavy cream
1 ½ Tbs. Butter
½ tsp Pumpkin pie spice or 1/8 to 1/4 tsp. allspice, nutmeg (grated if possible) or cardamom (freshly crushed if possible)

Preparation:
Combine all ingredients in a sauce pan. Bring almost to boil while stirring.
Sauce will thicken as it cools.
Serve over Pumpkin Bread pudding, steamed carrot pudding or gingerbread.
Also very good over ice cream, waffles or cheesecake.

Old-Fashioned Vanilla Sauce

This Vanilla Sauce, made with water, flour and a little butter, is less rich than many dessert sauces. The recipe below is like the one Grandma served with her steamed carrot (and potato) pudding, although she did not add allspice - just a little nutmeg. That's what I do, too.

I might try it with browned butter sometime, but I might need to stir the sauce prior to serving. I have made it with using a roux with the flour and butter - as for white sauce - cooking to a light tan (watch it carefully). Using a roux changes the texture of the sauce.

Spiced Vanilla Sauce with Butter
Original from Diana Rattray, About.com Guide

Prep Time: 10 minutes

Ingredients:
1 cup sugar
2 tablespoons flour
1/4 teaspoon nutmeg
1/8 teaspoon allspice (optional)
1 cup cold water
2 tablespoons butter
1 teaspoon vanilla extract

Preparation:
In saucepan, mix together the sugar, flour, nutmeg, and (allspice); blend in cold water. Bring to a simmer and simmer until clear and thickened. Blend in butter and vanilla. Serve over hot fritters or with steamed pudding, bread pudding, baked apples or other dessert.