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Sylvia's salted caramel sauce recipe

Sylvia's salted caramel sauce recipe

  • Recipes
  • Dish type
  • Dessert
  • Dessert sauces
  • Toffee sauce

This is a basic recipe for salted caramel sauce that produces a lovely rich sauce ideal for drizzling over cupcakes or ice cream.


County Dublin, Ireland

24 people made this

IngredientsServes: 6

  • 200g caster sugar
  • 30ml water
  • 100ml double cream
  • 50g butter
  • 1/4 teaspoon salt

MethodPrep:3min ›Cook:10min ›Ready in:13min

  1. Over a medium heat, add the sugar and water to a heavy based pan. Make sure all the sugar is covered with the water.
  2. Bring to the boil and leave to bubble away until it turns a nice golden brown, about 8 minutes.
  3. Remove from the heat and add the cream, butter and salt. Stir until it stops bubbling.
  4. Leave to cool then transfer to a squeezy bottle. Chill till needed.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

Best one I have made yet-07 Jul 2017


Southern Fried Apples

This post may contain affiliate links. Read my disclosure policy.

Southern Fried Apples are the perfect Southern comfort food, easy dessert or dessert topping, and with just a few ingredients you can make them in 15 minutes.

We love serving these easy fried apples on top of Buttermilk Biscuits topped with Vanilla Ice Cream, Easy Whipped Cream and even an easy Salted Caramel Sauce.

Southern Fried Apples are a southern favorite that’s ready in fifteen minutes, a classic comfort food that’s delicious on its own or as part of a pie. Made famous by everyone from Cracker Barrel to Paula Deen, this fried apples recipe is an American favorite that can be enjoyed on its own or used as a filling for apple pie.

These apples are one of those easy recipes that will quickly become a tradition. For some apple pie inspiration, also check out our Apple Slab Pie and our Legendary Apple Crisp Pie.

WHY FRIED APPLES?

Fried apples are a blend of sweet and savory, which makes them perfect as a filling for desserts. As far as apple recipes go, fried apples are very straightforward and good for beginners.

I suggest using white sugar, but you can also use a blend of white and brown sugar, or even white sugar and honey, but keep in mind that honey burns very easily at a relatively low heat.

WHAT PAN SHOULD I USE?

If you have one, always use your cast iron skillet. There’s nothing better to melt butter and cook apples in, and they give you a lot of control over the temperature of the pan. Since no one likes the taste of burnt sugar, more control is always better, but keep in mind that cast iron gets hotter faster. Be sure to clean and season your cast iron thoroughly after each use (never with soap!)

WHAT ARE THE BEST APPLES TO FRY?

I always suggest using Granny Smith Apples, but there are a variety available and each have their own unique flavor.

  • Golden Delicious Apples: Cracker Barrel’s recipe suggests using Golden Delicious Apples, but despite their sweet flavor they tend to bruise very easily so handle with care.
  • Fuji Apples: this sweeter variety brings something different to the recipe. Fuji apples naturally have a more sugary flavor, and so you should adjust the levels of the sugar to taste.

WHAT ABOUT THE LEFTOVERS?

If you have left-over apples, why not make an apple crostada?

  • Preheat the oven to 450 degrees.
  • Use a pre-made pie crust and fill with apple mixture, leaving room around the edges.
  • Fold the edges over, brush an egg wash onto the edges and sprinkle on some sanding sugar.
  • Bake for 20-25 minutes, or until crust is golden brown.

If you’re looking for a more savory use for your fried apple leftovers, try them on pork.

  • Butterfly a pork chop and fill with fried apple mixture.
  • Pan fry pork chop in butter or olive oil until internal temperature reaches 145 degrees (according to pork.org) and outside is golden brown (cook time can vary based on the thickness of the pork.)
  • Let sit for four minutes and enjoy.

For another fun apple-pork combination, check out our Honey Apple Pork Loin.

Cutting your Apples

Try to cut your fresh apples right before using them so that the fruit doesn’t turn brown. If you cut them and you can’t get to them right away, toss the apple slices in lemon juice.

The citric acid in the lemon prevents the apple from oxidizing and keeps them fresh longer.

How to Store Southern Fried Apples

You can freeze your fried apples to keep them around longer, but be aware that the freezing process can effect the texture. Store your fried apples in an airtight container in the fridge for no longer than five days.

What to Serve with Fried Apples?

Fried apples are the perfect end to a Southern-style dinner. One their own or in a pie, they are excellent after a dinner of Smothered Pork Chops and a side dish of Southern Fried Okra, or Shrimp and Grits.


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Sylvia's salted caramel sauce recipe - Recipes

Last night we drove home from Geelong after Sylvia stayed at my mum's. It usually takes a little over an hour. Yesterday it took me two and a half hours. I am still feeling behind. Dinner was late last night. This morning we slept in. We have been to the Coburg Carnivale today and tonight I have baked bread, made strawberry sauce and almost packed for holidays tomorrow. With the first week of the school holidays behind us, I am sharing some great holiday food - salted caramel popcorn.

I don't make popcorn or caramel sauce often. However Sylvia bought E a bag of popcorn kernels for Father's Day and chose the recipe. I have made it twice. Once I thought I could pop the kernels while the caramel was cooking but learnt the hard way that it doesn't work so well. They were still good to snack on after a netball lesson. The second time Sylvia had decided it was needed for movie night during the school holidays. I made sure to be more organised and think it was slightly better.

The second lot was made with only half the butter required but I found that coconut oil was a fine substitute for the rest of it. I really loved it but it was terribly moreish. Sylvia is already browsing our popcorn book for more ideas on how to flavour the popcorn. She fancies rainbow. I want coconut rough.

We had some over after movie night. I mixed the leftovers with a trail mix of almonds, dried cranberries, pistachios and white chocolate chips. It was great for snacking at the new park in Bell Street (by Kelson Street). Sylvia and her kinder friend really enjoyed the flying fox.

It has been a busy week of the school holidays. Sylvia has had a few playdates, some time with her cousins holiday gymnastics and we had lunch at Candy Ink (corner Moreland Rd and Nicholson St in Coburg). I had a quinoa vegie burger that was very nice (other than the under ripe avocado). I'd be interested to return and try the vegan big breakfast with the vegie sausage.

I seem to have just spent most of the week chasing my tail. However I have caught up with friends, seen Joan Baez in concert (amazing) and had afternoon tea at 2 Little Birds with Sylvia and my mum in Geelong. They had lots of beautiful cakes I had this lovely caramel date cupcake.

The weekend snuck up on me very quietly. But I was glad to welcome the warm weather and head off to the holiday atmosphere of Coburg Carnivale. We took along honey joys to the cake stall and sampled a few of the cakes and slices. Sylvia had a rainbow painted on her face. We all caught up with friends and enjoyed some lunch from the mall. I still love the Half Moon falafels!

We tried to keep our eyes on the performances but spent more time on the suitcase rummage. I particularly loved Retro Momentos upcycled Australian tea towels that were made into bags, wallets and aprons. Sylvia made a badge and a Kingfisher bird and E bought some artwork and got a free Moreland tote bag.

There was also dancing, music, circus performers. My favourite thing of all at the Carnivale was the robot baby in the pram. The mama (or dada?) robot was very amusing but the robot baby was so cute that I want one! And on that note I will leave you to head off on holiday. I have scheduled a few posts while we are away but will be quiet on the commenting until we are back on Friday.

Salted caramel popcorn
From Pop: 40 recipes from popcornland

1/2 cup popcorn kernels
115g butter (I used vegan margarine)
115g caster sugar
3 tbsp brown sugar
1 tsp salt
1 tsp vanilla essence
1/2 tsp bicarbonate of soda

Make popcorn first by putting 1/4 cup of popcorn kernels in a large brown bag, folding it over 3 times and twisting the edges. Microwave on high for 2 minutes or until the popping reduces to once every few seconds. Sort through for any unpopped kernels. We found the easiest way to do this was to put into a bowl, take out the fluffy popped corn at the top and the unpopped ones would sink to the bottom. Repeat with second 1/4 cup of popcorn kernels. Spread popped corn into a large roasting tray lined with baking paper.

To make the caramel, mix butter, sugars and salt in a medium saucepan. Melt butter and sugar. Gently bring to the boil and simmer for 5 minutes without stirring. Remove from heat. Mix in vanilla and bicarb immediately. Pour over popcorn in prepared tin and stir until mixed through.

Cook at 140 C for 10 to 45 minutes. (I found that 10 or 15 minutes was enough but the recipe says 45 minutes.) Cool and eat or store. It lasts a few days in a sealed container.

On the stereo:
More Silly Songs: 20 more simply super singable silly songs: Various Artists


RECIPE: Dad’s Cioppino

I’m a good cook and a better baker but my borderline unhealthy obsession with dining out tends to keep me out of the kitchen. I absolutely love discovering new restaurants and devouring all the best they have to offer. Here I’ll share my best finds and hopefully hear yours, all in an effort to add to my ever-expanding-and-contracting culinary bucket list.

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#girlsonfood

LA Girls: Julianne and TinTin

Since August 2012, Girls on Food has served their readers with the best in restaurant reviews, recipes and lifestyle blog posts.

Content is consistently Monday – Friday with daily posts on our social media pages.

Bloggers are women (and men!) from all over North America who love to share their lives with readers.


Irresistible Nutella

Of course Nutella is a breakfast item, it's clearly being spread on pancakes in the commercial. There are tons of recipes using Nutella as a base for brownies and cookies, but for a surefire sugar buzz to begin the day, how about the Nutella banana crescent ring above? Once again, you start with the trusty can o' crescent dough, then snugly wrap Nutella and bananas inside. Bake until your mouth waters and you're calmed by the smell of warm chocolate.

Are you in desperate need of an indulgent breakfast but have no time to cook? Try the Nutty waffle sandwiches from Taste of Home. They remind me of the waffles and ice cream I used to eat as a kid every summer on the boardwalk. The waffle was hot and fresh, the ice cream melting slightly against that warmth — they were utterly delicious. With frozen waffles, Nutella, fruit, and a bit of peanut butter, I can recreate that decadence to go each morning as I stroll down the subway platform.


Vicki’s Famous White and Dark Chocolate Bark

This is the companion piece to Vicki’s Famous Old-Fashioned Peanut Brittle. And, if the truth be told, I prefer this recipe to the brittle. Why? The chocolate. I like chocolate it improves my mood. Particularly white chocolate. More particularly, Ghiradelli or Callabaut white chocolate. Another reason to love this recipe is it takes only minutes to make – 10 active minutes, precisely. Even less effort than the speedy peanut brittle, although it’s pricier to make than the brittle.

This bark, dressed in a festive little tin, is staring at me as I pen these words. Hold on a second….OK, I’m good. I had to pinch off a bite of White Bark, then wash my hands so I don’t get the keyboard sticky. I struck pay dirt with that last bite it housed a big almond.

Which brings me to the almonds. Vicki uses jumbo almonds and I’d advise your doing the same. We’re all aware of the health properties of this most superior nut and – red- blooded American I am – the bigger the better.

Vicki tweaked the following recipe from the back of a 2.5 pound box of Ghiradelli Candy Making & Dipping Bar, which she used to make the bark. The almonds she used were “Wonderful” brand, roasted and salted.

Recipe: White and Dark Chocolate Bark

Ingredients

  • 2.5 pounds white or dark chocolate*
  • 3 cups whole, salted roasted almonds
  • 1/2 teaspoon vanilla, for white bark only

Instructions

  1. Break chocolate into pieces.
  2. In a microwave-safe or glass bowl, microwave 3-4 minutes (depending on microwave temperature) or until melted. With a wooden spoon, stir chocolate.
  3. Stir in almonds (and vanilla if using white chocolate) and continue stirring until all almonds are covered with chocolate.
  4. Spread on a cooking sheet to desired thickness.
  5. Let sit at room temperature until cool, about 30 minutes.
  6. When chocolate has hardened, break into pieces and store in zip-lock bags or tins.

*Vicki used a 2.5 box of Ghiradelli Microwavable Candy Making and Dipping Bar

Number of servings (yield): 1 standard sized cooking sheet is enough to fill a small tin.


Peanut Butter Bars Recipe With Chocolate Glaze

  • 1 cup peanut butter
  • 2/3 cup butter, softened
  • 1 teaspoon vanilla
  • 2 cups firmly packed brown sugar
  • 3 eggs
  • 1 cup flour
  • 1/2 teaspoon salt
  1. Preheat oven to 350F degrees.
  2. Grease a 9x13-inch baking pan.
  3. Combine peanut butter and butter in a medium bowl with an electric mixer.
  4. Add the vanilla, brown sugar, and eggs, and beat until smooth.
  5. Stir in the flour and salt until well combined.
  6. Spread the batter evenly into the prepared pan.
  7. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
  8. Let cool somewhat.

Meanwhile make the chocolate glaze.

  • 1/4 cups semi-sweet or milk chocolate chips
  • 1 tablespoon butter
  • 3/4 cup confectioners sugar
  • 2 tablespoons milk or water
  1. Melt the chocolate and butter by placing in a microwave safe bowl and gently heating in the microwave being careful not to scorch.
  2. Add the sugar and milk and stir together until smooth and creamy.
  3. Spread quickly over the warm (not hot) bars using a large spatula or back of a spoon.
  4. Cut peanut butter bars into desired shape and size.

This recipe is adapted from Sylvia's Cakes & Breads: Famous Recipes from a Small Maine Kitchen, a wonderful cookbook, now out-of-print, I picked up years ago while visiting my parents on the coast of Maine.

Cookie Mix Peanut Butter Bars
These easy-to-make cookie bars start with peanut butter cookie mix and are topped with a simple vanilla glaze.


Authentic Soul Food Style Baked Candied Yams!

It’s been a long time coming, but the time is here- and I MUST share my recipe for some good old fashioned baked candied yams, soul food style! I refer to the baked candied yams as my soul food version, because these are the kind of candied yams that you would buy from an authentic soul food restaurant. These candied yams are so buttery, and tender. The practically melt in your mouth!

Although I uploaded a recipe for ” The Best Candied Yams Ever” a few years ago, this recipe will give that recipe a run for it’s money. Now don’t get me wrong- both recipes are amazing. However, if you’re looking for southern or soul food style candied yams, this is the recipe that you want. Also, these yams are actually easier to make because there are less cooking steps!

So now that I have your full attention, let me show and tell you how I make my Baked Candied Yams – Soul Food Style!

For my southern style candied yams, I use Garnet Yams ( which is actually a red sweet potato!). I love the orange flesh of garnet yams. They make beautiful candied yams, and they are also nice and sweet! I like buying medium sized yams because they are easier to deal with when it comes to peeling & cutting .

The candied mixture that I pour over my candied yams is a combination butter, sugar, and yummy spices such as ground cinnamon, ground nutmeg, and dash of ground clove!

Making these southern baked candied yams is super easy. Simply wash the yams, peel & cut them, then pour the delicious & very fragrant candied mixture all over the yams, then bake them! There is no boiling, or any other step required for these yams! Simply bake them until they are nice and tender, and you are good to go!

Before getting started, I will warn you that these yams will go fast! Everyone loves these southern style candied yams! No Joke! This recipe will probably feed about 8 people (depending on their appetites!) If you are feeding a large crowd of people, you may want to make several dishes of these yams! You CAN double and triple this recipe!


Clearman’s Steak ‘n Stein Inn in Pico Rivera, CA

There’s no denying – I’m a meat and potatoes kind of girl. This past weekend I was in meat and potatoes heaven – a.k.a. Clearman’s Steak ‘n Stein Inn. I was fed like I was family and, honestly, I think I’m still full, three days later. This rustic steakhouse, open since 1946, serves steak, seafood, hamburgers, and much more with incredible class and comfort.

Clearman’s Steak ‘n Stein Inn
9545 E Whittier Boulevard
Pico Rivera, CA 90660
http://clearmansrestaurants.com/steaknstein/

I started my meal by choosing a beverage from the extensive drink menu. Boy did I have a hard time choosing from the long list of interesting and whimsical cocktails. I could hardly decide between the French Toast, Thin Mint and Orange Julius martinis. In the end I landed on the Caramel Apple Martini. How could I resist a caramel drizzle right in the glass?! Aptly named, it’s rich and tart flavor did not disappoint.

Next, was my appetizer – Shrimp Diablo. That’s shrimp, with a chile pepper wrapped in bacon. The flavors came in one after another like a well planned attack – a delicious, delicious attack. Classic shrimp, followed by a spicy kick all brought together by the familiar and always welcome taste of bacon. The creamy yet tangy southwest sauce tampered down any lingering heat. All together, an exceptional appetizer.

I had ordered the Steak and Scallops “dinner” but a more appropriate name would have been the Steak and Scallops FEAST. As I enjoyed my Shrimp Diablo, my waitress wheeled over Part I of my epic meal.

First, a side salad with my choice of three dressings – French, bleu cheese, and their house dressing, sour cream and chives – all made in-house, all delicious. And the croutons. I can’t think of a salad I’ve ever had where the croutons were worth mentioning let alone taking home in a to-go box (both of which I’ve done). They were light, crispy and flavorful.

Then, a heaping serving of red cabbage that had been marinated overnight in Clearman’s secret recipe (umm I think these people are serious about their food).

And then, what my waitress described as “the good stuff” – the cheese bread. Four beautiful slices of the warmest, softest, cheesiest cheese bread you’ve ever had in your life.

And it was only the beginning…

My waitress wheeled over another tray of Steak ‘n Stein bounty and explained that entrees are always prepared table side at Clearman’s. Then she proceeded to set my filet and scallops ablaze.

What was great about Clearman’s was the amount of freedom I had creating the best surf ‘n turf pairing of my choice. I chose the Filet among the Top Sirloin, New York, and Rib Eye cuts and the Scallops among Shrimp, Crab Legs and Lobster.

In case the first cart of goodies wasn’t enough, my filet and scallops were served along with generous portions of loaded mashed potatoes and onion rings. The onion rings had a tasty flaky and crisp breading and would be perfect for a true lover of onions. And the loaded mashed potatoes were to die for – perfectly buttery and garlicky topped with cheddar and bacon with sour cream, chives and cheese sauce on the side. I actually subbed the mashed potatoes for the standard baked potato which I was told comes with all the same fixings.

Of all I had to eat that day, the filet was rightfully the star of the show. I prefer mine on the rarer side but of course they will cook to order. It was everything a great steak should be – juicy, tender, and great tasting.

Just like all my food, I thought I might have to be wheeled out of the place when I was through. As I left with every morsel of food that was left on my table (including the croutons) the friendly staffed joked “yeah, it’s a lot of food isn’t it?”. It certainly was but where their quantity was great, their quality was even better. I will be back soon!


Watch the video: EPIC Salted Caramel Rectangular Loaf Cake! Recipe u0026 How To. Cupcake Jemma (January 2022).