Results 101 - 110 of 244 for caramel butter sauce
For Crust: Preheat oven to 350 degrees. Lightly butter inside of 9 ... mixture is rich caramel color, occasionally swirling ... 2/3 cup caramel sauce into center of ... remaining caramel sauce separately.
Boil to a soft ball stage about 1 minute. May take a little longer.
Combine all ingredients in small saucepan and cook over medium-high heat, stirring occasionally, until mixture reaches soft ball stage (238 degrees). ...
Slice apples - ... cinnamon. Cut in butter. Add chopped pecans. ... top. Bake at 375 degrees for 40 minutes. Serve warm with ice cream and caramel sauce.
Heat brown sugar and butter in small kettle, ... Then pour water over easy, stirring all the time. It will burn easy. Very good on white cake or chocolate.
Microwave in 2-quart ... minutes or until caramels are almost completely ... electric mixer until smooth; cool. Makes 4 cups. May be refrigerated for 3 weeks.
Combine sugar and ... spoon, stir in hot water and the butter. Serve warm or at room temperature, thinning with more water if necessary. Makes 1 1/2 cups.
To caramelize sugar, ... point. Add caramelized sugar and stir until well blended. Remove from heat add butter and vanilla and beat good. Good on pound cake.
Microwave ingredients in ... minutes or until caramels are almost completely ... cooking time: 12 minutes. Tip: Sauce can be kept refrigerated for 3 weeks.
For crust: Preheat oven to 350 degrees. Lightly butter inside of 9 ... mixture is rich caramel color, occasionally swirling ... 2/3 cup caramel sauce into center of ... remaining caramel sauce separately.
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