How To make Caramel Brown Sugar Pie

Caramel Pecan Cinnamon Rolls!! Homemade Sticky Buns Recipe

Learn how to make these amazing homemade caramel pecan sticky buns!! Soft and light cinnamon rolls covered in a sticky and gooey caramel sauce and loaded with pecans. It doesn't get any better than this!!

What you'll need:

for the dough:
1/2 cup granulated sugar (110g*)
1 cup milk (240ml*)
2 tsp active dry yeast
5 Tbsp butter, softened (150g*)
2 large eggs
1 tsp salt
4 cups all-purpose flour (600g*)

for the filling:
1 cup packed light brown sugar (175g*)
2 Tbsp ground cinnamon

for the caramel sauce:
6 Tbsp butter (85g*)
1 1/4 cups packed light brown sugar (220g*)
3 Tbsp heavy cream
1 tsp vanilla extract
1 cup pecans (110g*)

*Please note that these are guesstimated amounts based on online converters. I do not use weight measurements so I cannot guarantee the accuracy of these amounts. As always, I recommend anyone that uses weights to buy a set of American measuring tools to use for American recipes since there are so many variables in converting a recipe. They will pay for themselves in just one mis-converted and ruined recipe in wasted ingredients.

Enjoy!

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How to Make Brown Sugar Caramel Sauce

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In this video, Chef Eric Crowley, owner of the Culinary Classroom in Los Angeles (‪ shows us how to make Caramel Sauce using Brown Sugar. This tasty sauce can be used for cakes, pastries and even ice cream. Yum!

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Pecan Pie Bars - Easy Pecan Dessert #shorts

Learn how to make the best pecan pie bars. These pecan squares have a shortbread crust and soft caramel topping.

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Salted Caramel Apple Slab Pie | Betty Crocker Recipe

Apple pie is a snap when using ready-to-bake pie crust from Pillsbury! Salted caramel and apples are topped with a crumbly, brown sugar-oatmeal streusel and baked to perfection in this easy-to-make slab pie that is sure to be a crowd-pleaser.

Recipe:

Ingredients

Streusel

1 1/4 cups Gold Medal™ all-purpose flour
1 1/4 cups old-fashioned oats
3/4 cup packed brown sugar
3/4 cup cold butter, cut in pieces

Crust

1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
Filling

9 cups sliced peeled apples (9 medium)
1/2 cup salted caramel sauce
1/4 cup Gold Medal™ all-purpose flour
1 tablespoon lemon juice

Serve-Withs, If Desired
Vanilla ice cream and additional salted caramel sauce

Steps
1. Heat oven to 400°F. In large bowl, mix 1 1/4 cups flour, the oats and brown sugar until blended. Cut in cold butter, using fork or pastry blender, until mixture is crumbly. (Do not overmix.) Set aside.
2. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing firmly into corners and sides. Fold extra crust under, even with edges of pan. Flute or crimp edges.
3. In large bowl, stir Filling ingredients until well coated. Spread evenly in pan. Sprinkle streusel over top of apples.
4. Bake 38 to 43 minutes or until crust and topping are golden brown and filling is bubbly. Cool at least 20 minutes before cutting. Cut into 6 rows by 4 rows. Serve with ice cream, and drizzle with additional caramel sauce.

Everything You Need To Know About Caramel

3 Flavors of Caramel (yield: 1.25 c each)

Classic Vanilla Caramel
1 c (227g) heavy cream
1 c (200g) sugar
water
2.5 oz (71g) butter
1 tsp salt
1 tsp vanilla

1. Heat heavy cream until just below a boil. Set aside.
2. In a medium size pot, add sugar and just enough water so that when stirred together the sugar will dissolve.
3. Heat until the sugar reaches a dark amber color.
4. Slowly add the warmed cream in 3 batches, stirring thoroughly after each addition.
5. Cook caramel to your desired temperature.
6. Add butter, salt, and vanilla, and mix until homogeneous.

Mocha Caramel
1 c (227g) heavy cream
2 Tbsp (12g) coffee
1 c (200g) sugar
water
1.5 oz (43g) butter
1 oz (28g) unsweetened chocolate
1 tsp salt
1 tsp vanilla

1. Heat heavy cream and coffee until just below a boil. Set aside to steep for 20 minutes.
2. In a medium size pot, add sugar and just enough water so that when stirred together the sugar will dissolve.3. Heat until the sugar reaches a dark amber color.
4. Strain the coffee grounds and slowly add the warmed cream in 3 batches, stirring thoroughly after each addition.
5. Cook caramel to your desired temperature.
6. Add butter, unsweetened chocolate, salt, and vanilla, and mix until homogeneous.

Gingerbread Caramel
1 c (227g) heavy cream
1 cinnamon stick
4-6 allspice berries
4-6 whole cloves
2 tsp ground ginger
1/2 tsp nutmeg
1 c (200g) sugar
water
2.5 oz (71g) butter

1. Heat heavy cream and spices until just below a boil. Set aside and steep for 20 minutes.
2. In a medium size pot, add sugar and just enough water so that when stirred together the sugar will dissolve.3. Heat until the sugar reaches a dark amber color.
4. Strain the whole spices and slowly add the warmed cream in 3 batches, stirring thoroughly after each addition.
5. Cook caramel to your desired temperature.
6. Add butter and mix until homogeneous.

Butter Caramel Recipe #recipe #shortswithcamilla