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Posts Tagged ‘browned butter’

I am bowing to peer pressure to share this recipe.  It is simply the best.  The consistency is velvety smooth and it pours like a dream.

  • 1 stick unsalted butter
  • ¾ cup dark brown sugar (you can use light brown sugar too, but the sauce will be a bit lighter in color)
  • ½ cup whipping or heavy cream
  • 1 teaspoon pure vanilla
  • pinch of sea salt

Brown the butter. Here are instructions if you’ve never done it before. It adds a nutty flavor/aroma. Watch it carefully!  When it starts browning you can basically remove it from the heat. You don’t want to scorch it.

 

http://www.simplyrecipes.com/recipes/how_to_brown_butter/

Coat the sides of the saucepan with butter so your sugar won’t crystallize. Add brown sugar and whisk vigorously to combine. Add cream. Bring to a boil, then reduce to a low simmer and cook for 5 minutes, stirring frequently. Add vanilla and a pinch of sea salt. Stir until combined. Serve warm or allow to cool. Stir vigorously, then store in refrigerator. Mixture will thicken as it cools. After refrigeration, warm slightly in the microwave or on the stovetop.

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Froggie’s Liquid Gold Caramel Sauce

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pumpkin spice rice crispy treats.jpg

It’s that time of year! And these are a delicious way to enjoy it.

3 Tablespoons butter (browned)
5 1/2 cups mini marshmallows
1 Tablespoon brown sugar
2 teaspoons pumpkin pie spice
1 cup butterscotch chips

Butter a 9×13 pan (or 10×10 if you’d like thicker treats). In large saucepan on medium high heat stir butter until melted. Continue stirring until butter turns brown. Don’t overcook or scorch. Lower temp to low-medium and add marshmallows, stirring constantly until melted. Remove from heat.

Add the brown sugar and pumpkin pie spice and stir together. Add the butterscotch cups and stir until mixed and is beginning to melt.

Pour into pan. Let cool, Cut into squares and serve!

Perfect for parties.

pumpkin-s

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apple hearts closeup

Ingredients:

6 medium apples (Jonathan, Jonagold or Granny Smith)
1/2 cup packed dark brown sugar
1/2 cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon ginger
1/4 teaspoon salt
3 tablespoon lemon juice (don’t skimp on the lemon, it not only prevents your apples from discoloration but it gives the caramel an edgy flavor)
1 tablespoon vanilla
1/3 cup heavy cream
2 tablespoons cornstarch
4 tablespoons browned butter

Preheat oven to 450 degrees F. Use your favorite crust or a premade one from store to line your pie pan.

Peel and slice apples. Sprinkle with lemon juice. Combine dry ingredients in large bowl and add apples. Toss to mix. Whisk cornstarch in cold cream. Melt butter in heavy skillet, stirring until brown. Add cream and vanilla. Add apple mixture and cook approximately 8 minutes, to soften apples. Turn into pie shell.

apples and sugar combined

apples ready to bake

Add top crust. Seal, flute edge and vent top. Brush with beaten egg white and sprinkle with sugar.Place aluminum foil tent over edge of pie. Bake for 15 minutes. Reduce heat to 350 degrees F and bake 45 minutes longer, removing aluminum foil for last ten minutes or until golden brown.

apples the crust

Remove from oven. Serve warm with a scoop of ice cream. Perfect!!

 

apples done

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