Coffee Caramel Sauce

1 cup granulated sugar
1/4 cup water
1/4 cup heavy cream
1/4 cup brewed coffee
4 tablespoons butter
3 tablespoons instant coffee
1/4 teaspoon salt

Combine the sugar and water in a 2-quart saucepan and bring the mixture to a simmer over medium heat. Continue to cook without stirring until the mixture turns an amber color, about 5 minutes. 

Add the cream, brewed coffee, butter, instant coffee, and salt, and stir. Simmer while whisking until the sauce is smooth.

Let cool slightly before serving.

From Karen's Kitchen Stories blog

Apple Cider Caramel Sauce

1 cup apple cider
1 cup firmly packed light brown sugar
1/2 cup butter
1/4 cup whipping cream

Cook cider in a 3-quart saucepan over medium heat, stirring often, 10 minutes or until reduced to 1/4 cup.  Stir in remaining ingredients.  Bring to a boil over medium-high heat, stirring constantly.  Boil, stirring constantly, 2 minutes.  Remove from heat and cool completely.  Refrigerate up to 1 week.  To reheat, microwave at high 10 to 15 seconds or just until warm; stir until smooth.

Makes 1 1/4 cups.

From Southern Living

Salted Butter Caramel Sauce

6 tablespoons (3 ounces, 85 grams) 
3/4 cup (150 grams) sugar
1 cup (250 m) heavy cream, warmed
1/2 teaspoon vanilla extract
1/2 teaspoon flaky sea salt

Melt butter and sugar together in a large saucepan over medium heat (one that will hold at least 4 quarts or preferably larger).

Continue to cook the sugar and butter together, stirring frequently, until the color is deep golden brown and it starts to smoke.  For best results, cook the mixture until it smells a little smoky, too, but be careful to find the balance between well-browned and the moment before it's burnt, which is when it's ready to have the cream added; it should be the color of an old copper penny.

Immediately remove from heat and gradually pour in the warm cream, stirring constantly, until smooth.  Mix in the vanilla and salt.

Note: If the sauce seizes up when you add the cream, you've probably added it too quickly or it wasn't warm enough.  You can gently warm the sauce over low heat and stir in hardened caramel until dissolved; strain out any stubborn bits that remain.

The sauce can be made up to two weeks in advance and stored in a jar in the refrigerator.  Rewarm by placing the jar in a saucepan of warm water or in a microwave oven.

Makes about 1 1/2 cups.

From DavidLebovitz.com

Mango Curd

 1 15-ounce ripe mango, peeled, pitted, cut into 1/2-inch pieces

1/3 to 1/2 cup sugar

3 tablespoons fresh lime juice

Pinch of salt

4 large egg yolks

1/4 cup (1/2 stick) unsalted butter, cut into small pieces

Puree mango, sugar, lime juice and salt in processor, scraping down sides of work bowl occasionally. Add yolks; puree 15 seconds longer. Strain through sieve set over large metal bowl, pressing on solids with back of spatula to release as much puree as possible. Discard solids in sieve.

Set metal bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk puree until thickened and thermometer registers 170°F, about 10 minutes. Remove from over water. Whisk in butter 1 piece at a time. Cover and refrigerate overnight.

Makes 1 to 1 1/2 cups

From Smitten Kitchen blog, adapted from Bon Appetit, June 1998

Blackberry-Violet Compote

2 3/4 cups blackberries, washed
4-5 tablespoons violet syrup (or other sweet syrup), to taste
Large handful of dried blueberries or raisins
Squeeze of orange juice, if needed

Place the blackberries in a pan with a splash of water and heat until they start to soften.  Add the syrup and dried fruit and cook for another minute, then remove from heat.  Add another splash of water if the fruit looks dry.  Taste and balance the flavors, adding more syrup or a squeeze of orange if needed to balance the sweetness.

Serve with ice cream, or with yogurt and granola.

From Indian Vegetarian Feast by Anjum Anand

Cardamom-Scented Custard with Diced Fruit

1 tablespoon sugar

Juice of 1/2 lime

300 g (2/3 pound) mixed chopped fruit (apples, pears, grapes)

Mint leaves, chopped (optional)

900 ml (3 3/4 cups) whole milk

1/2 vanilla bean, split lengthways

4 green cardamom pods, crushed

2 egg yolks

40 g sugar

Stir together sugar and lime juice.  Mix the chopped fruit in a bowl, add the lime syrup, and mint if desired, and stir to coat the fruit thoroughly.  Set aside to chill in the refrigerator.

Pour the milk into a non-stick saucepan (large enough to prevent it boiling over).  Heat almost to boiling point, then turn down to a simmer and cook for 25-30 minutes until there is 300 ml (1 1/2 cups) left.  Add the vanilla pod and crushed cardamom to the milk and allow to just come to a boil, then take the pan off the heat and leave to infuse for 30 minutes.  Beat the egg yolks with the sugar in a large bowl.

Remove the whole spices from the pan of milk and discard.  Reheat the milk until hot, then pour the hot milk over the egg yolks, whisking vigorously.  When completely mixed in, place the bowl over a pan of simmering water and stir over low heat for 10-12 minutes until the mixture thickens sufficiently to coat the back of a spoon.

Pour into a serving bowl, allow to cool, and serve chilled with the fruit.

Serves 4.

From Spice at Home by Vivek Singh

Plum Curd

400 grams washed fresh plums
125 grams granulated sugar
125 grams unsalted butter
2 eggs
1 egg yolk

Start by making plum pulp. Put the plums in a saucepan and cook them gently until they soften and the skins begin to shred.  Then, allow them to cool a little before using a wooden spoon to push them through a colander place over a nonreactive bowl (glass, ceramic, or high-quality stainless steel), so that the pulp is broken up and passes through but the pits are trapped.

Add the sugar, butter, and pulp to the top of a nonreactive double boiler, or use a nonreactive bowl over a pan of simmering water.  Stir frequently until the butter is melted and sugar dissolved.  Now whisk the eggs and yolk together and beat into the mixture.

Continue to cook, stirring constantly and thoroughly, until the mixture thickens - you can test this by dipping a clean metal spoon into it and watching how it coats the back (it should stick rather than running straight off).  This should take about 10 minutes of cooking time.

Remove from heat and, while it is cooling, give it the occasional whisk to encourage the heat to dissipate and stop it from setting too firmly.  When curd is completely cool, pour it into sterilized jars, cover, and refrigerate.  Curd should keep for a couple of weeks in the refrigerator.


From Minding My Peas and Cucumbers by Kay Sexton, with very minor changes


Note: Recipe can also be made with apricots, peeled apples, or peaches.  Raspberries and strawberries can also be used, but pulp needs to be sieved to remove seeds.

Vanilla Creme Anglaise

200 ml cream (about 1 scant cup)
200 ml milk (about 1 scant cup)
1 vanilla pod, split and seeds scraped
4 egg yolks
40 grams sugar (about 1/4 cup)

Heat the cream and milk in a heavy-based saucepan over moderate heat.  Add the vanilla seeds and scraped pod and bring to the boil.  Remove from the heat and leave to infuse for 5-10 minutes.  

Put the egg yolks and sugar into a large mixing bowl and whisk together until pale and creamy.  Pour the hot liquid into the egg mixture a little at a time and whisk gently to combine.  Pour back into the saucepan and cook gently over moderate heat for about 8 minutes.  Stir frequently with a wooden spoon until the custard thickens to coat the back of the spoon.

Remove from the heat and strain through a fine sieve.  Serve the hot custard immediately or allow to cool and store in a sealed container in the refrigerator for up to 5 days.

Makes 500 ml.

From French Lessons by Justin North

Low-Fat Vanilla Custard Sauce

2 cups low-fat (1%) milk
1 3-inch piece vanilla bean, split lengthwise
1/4 cup sugar
2 teaspoons cornstarch
1 large egg

Pour milk into heavy, medium saucepan.  Scrape in seeds from vanilla bean; add bean.  Bring to simmer.

Whisk sugar and cornstarch in a medium bowl until no lumps remain.  Add egg; whisk until well-blended.  

Gradually whisk hot milk mixture into egg mixture.  Return to saucepan, and whisk over medium heat until sauce thickens and boils, about 5 minutes.  Pour into another medium bowl.  Chill until cold, stirring occasionally, about 4 hours.  (Can be made 2 days ahead.  Cover and keep chilled.  Before serving, remove vanilla bean and whisk to loosen.)

Makes about 2 cups.

From Bon Appetit/Epicurious

Vanilla Custard Sauce

2 cups whipping cream
1 vanilla bean, split lengthwise
4 large egg yolks
6 tablespoons sugar

Place whipping cream in a heavy medium saucepan.  Scrape in seeds from vanilla bean; add pod.  Bring cream to simmer.  Whisk egg yolks and sugar in a medium metal bowl to blend.  Gradually whisk in hot cream mixture.  Return mixture to saucepan and stir over medium-low heat until custard thickens and a finger leaves a path when drawn across the back of a spoon, about 4 minutes.  Do NOT boil.  Strain.  Cover and refrigerate custard sauce until cold, about 3 hours.  (Can be prepared 1 day ahead.  Keep refrigerated.)

Makes about 2 1/2 cups.

From Bon Appetit/Epicurious

Caramel Sauce

1/2 cup sugar
2 cups heavy cream

In a medium saucepan over low heat, combine the sugar and 2 tablespoons water.  Cook for 10 minutes, or until the sugar turns golden.  Drizzle in the cream, mixing well.

(May be prepared up to 2 days ahead, covered and refrigerated.)

Makes about 2 cups.

From Bold American Food by Bobby Flay

Plum Caramel Sauce

3/4 pound tart, flavorful plums
1/2 cup plus 2 tablespoons water
1/2 cup sugar

Wash the plums, cut them in half, and pit them.  Slice into a non-corroding saucepan, add 1/4 cup of the water, and cook slowly, stirring occasionally, until they are very tender, about 15 to 20 minutes.  Puree very fine in a blender and set aside.

Put the sugar in a heavy saucepan with the 2 tablespoons water.  As soon as the sugar is moistened, cook over high heat, watching carefully and swirling the pan occasionally until the sugar is light golden brown.  Remove from the heat and carefully pour another 1/4 cup water into the caramel, being very careful that it doesn't spatter you.  Cook over medium heat, stirring constantly, until the caramel has dissolved.  Add to it the reserved plum puree and cook briefly to blend them.  Strain through a very fine strainer and cool,  Serve either chilled or at room temperature.

Makes about 7/8 cup sauce.


From Chez Panisse Desserts by Lindsey Remolif Shere

Raspberry Caramel Sauce

1 cup raspberries
3/4 cup sugar
1/2 cup water
2 teaspoons lemon juice

Puree the raspberries and strain them through a fine strainer to remove the seeds; you should have about 1/2 cup remaining.  Put the sugar and 2 tablespoons water in a heavy, light-colored saucepan and let stand until the sugar is moistened.  Cook over medium to high heat until the sugar is a light golden caramel, swirling it gently to keep it cooking evenly.  When it is light gold, set the pan in the sink and carefully pour in the remaining 6 tablespoons of water so the caramel doesn't spatter you.  Set the pan back on medium heat and cook, stirring, until the caramel has dissolved.  Remove from the heat and stir in 6 to 8 tablespoons of the raspberry puree.  Add the lemon juice to taste and chill.  

Makes about 3/4 cup.


From Chez Panisse Desserts by Lindsey Remolif Shere

Peach Caramel Sauce

1 1/4 cups sugar
1/4 cup water
2 large peaches, skin and pits removed
1/2 cup heavy cream
2 tablespoons unsalted butter
1/2 teaspoon coarse salt, or less as desired

Place the sugar and water in a saucepan.  Dissolve the sugar in the water and bring to a boil.  Brush the sides of the pan down with a pastry brush dipped in water to dissolve any crystals that may form.

While the sugar is cooking, place the peaches and cream in a blender.  Puree until completely smooth.  Strain through a sieve if needed.

When the sugar turns a medium amber brown, pour in half of the peaches and cream mixture.  It will bubble up furiously, so oven mitts are recommended.  When the boiling calms down a little, add the remaining peaches and cream mixture, as well as the butter and salt.  The caramel will begin bubbling intensely again.  Stir with a wooden spoon and allow to boil until the mixture is fully combined and smooth.

Remove from heat.  Store in an airtight container in the refrigerator; it will keep for several weeks.  

Makes about 2 cups.


From The Kitchen McCabe blog

"Someone Ate All the Condensed Milk" Honey Caramel Sauce

1/2 cup honey
8 tablespoons (1 stick) unsalted butter
3/4 cups brown sugar
1/4 cup half-and-half

Mix together honey, butter, and sugar in a saucepan.  Cook over medium heat, stirring.  Bring the mixture to a boil for about 5 minutes.  Remove from heat, and stir in half-and-half.  Reheat if solidified.  Serve over ice cream, eat with a spoon, or pour onto oiled parchment paper and eat with your fingers.


Alternate recipe ("I Have Hidden One Can of Condensed Milk for This Purpose" Honey Caramel Sauce):

1/2 cup honey
8 tablespoons (1 stick) unsalted butter
3/4 cups brown sugar
1 14-ounce can sweetened condensed milk

Mix together honey, butter, and sugar in a saucepan.  Cook over medium heat, stirring.  Bring the mixture to a boil for 2 minutes while continuing to stir constantly.  Add the condensed milk and mix well, continuing to stir until completely mixed.

Bittersweet Chocolate Glaze

3 ounces bittersweet chocolate, coarsely chopped
1/3 cup heavy cream
1/2 teaspoon vanilla extract

Place the chocolate in the bowl of a food processor and process just until finely ground.

In a small saucepan, bring the cream just to a boil.  Remove from the heat and add the chocolate to the pan.  Stir until the chocolate is completely melted and the glaze is smooth.  Stir in the vanilla extract.  Transfer the glaze to a small bowl.  Cover the surface of the glaze with a piece of plastic wrap and let cool for about 10 minutes before using.

Makes 2/3 cup.


From The Cake Book by Tish Boyle

Strawberry Sauce

16 ounces strawberries, hulled and coarsely chopped
1/2 cup sugar
1 teaspoon fresh lemon juice

Stir the strawberries, sugar and lemon juice in heavy medium saucepan over medium heat until sugar dissolves.  Bring to a boil.  Reduce heat and simmer for 3 minutes.  Puree in blender or food processor or with hand blender. 

Makes about 2 cups.


from Epicurious/ Bon Appetit, with minor change

Creamy Caramel Sauce

1 cup sugar
1 1/4 cups heavy cream
1/4 teaspoon coarse salt
1/2 teaspoon vanilla extract

In a large, deep, heavy-duty saucepan or Dutch oven, spread the sugar in an even layer.  Cook the sugar over low to medium heat, watching it carefully.  When it begins to liquefy and darken at the edges, use a heatproof spatula to very gently stir it to encourage even cooking.

Tilt the pan and stir gently until all of the sugar is melted and the caramel begins to smoke and turns a deep amber color.  Immediately remove from the heat and whisk in half of the cream, which will steam and bubble up furiously.  Carefully stir until the sugar is dissolved, then gradually whisk in the remaining cream and the salt and vanilla.  If there are any bits of hardened sugar, whisk the sauce over low heat until smooth.  Serve warm. 

The sauce can be stored in the refrigerator for up to 2 weeks.  Rewarm it gently in a microwave or by stirring in a saucepan over very low heat.  If the sauce is too thick, it can be thinned by adding a small amount of milk or additional cream.

Makes 1 1/2 cups.


From The Perfect Scoop by David Lebovitz

Lean Chocolate Sauce

2 cups water
1 cup unsweetened Dutch-process cocoa powder
1 cup light corn syrup
4 ounces bittersweet or semisweet chocolate, chopped

Whisk the water, cocoa powder, and corn syrup together in a saucepan and bring to a boil.  Reduce the heat to very low and simmer for 3 minutes, stirring frequently.  Remove from the heat and add the chocolate pieces, stirring until melted and smooth.  Serve warm.

The sauce can be stored in the refrigerator for up to 2 weeks. Rewarm it gently in a microwave or by stirring in a saucepan over very low heat.

Makes 3 cups.


From The Perfect Scoop by David Lebovitz

Classic Hot Fudge

3/4 cup heavy cream
1/4 cup packed dark brown sugar
1/4 cup unsweetened Dutch-process cocoa powder
1/2 cup light corn syrup
6 ounces bittersweet or semisweet chocolate, chopped
1 tablespoon salted butter
1/2 teaspoon vanilla extract

Mix the cream, brown sugar, cocoa powder, and corn syrup in a large saucepan.  Bring to a boil and cook, stirring frequently, for 30 seconds.

Remove from the heat and add the chocolate and butter, stirring until melted and smooth.  Stir in the vanilla.  Serve warm.

Sauce can be stored in the refrigerator for up to 2 weeks.  Rewarm it gently in a microwave or by stirring in a saucepan over very low heat.

Makes 2 cups.


From The Perfect Scoop by David Lebovitz