Easy Caramel Sauce


I was thinking about making a cake with my mama’s caramel icing recipe,and thought this looks so much easier.Of course not the same tasty quality but still shortcuts make my day :)
Great for Caramel popcorn balls or topping over vanilla ice creme.
As I write I have a Bisquick Peach and Blueberry Cobbler cooking in my oven.I will drizzle the caramel sauce over it.

Bisquick Peach Cobbler

Bisquick Recipes

Ingredients:
2 cups Bisquick
3/4 cup cream or 1/2 cup milk plus 1/4 cup melted butter or margarine
2 tablespoons. sugar

Directions:
Heat oven to 400 degs. (mod. hot). Heat fruit and liquid; Blend in cornstarch mixture. Boil 1 minute.

Pour into 2 qt, baking dish. Dot with butter. Make shortcake dough from Basic recipe. Drop by spoonfuls over fruit. Bake about 20 minutes. Serve hot with

Light cream 6-8 servings

Basic Recipe For Shortcake:
2 cups Bisquick
3/4 cup cream or 1/2 cup milk plus 1/4 cup melted butter or margarine
2 tablespoons sugar

Heat oven to 450 degs. Mix ingredients with a fork to a soft dough. Beat vigorously 20 strokes.

This is my mama’s recipe for caramel Icing.I never could get mine to harden,must be doing something wrong.She also made the best chocolate fudge icing for cakes too die for.

THE PENUCHE RECIPE

Penuche (Italian: panucci) is a fudge-like candy made from brown sugar, butter, and milk,using no flavorings except for vanilla. Penuche often has a tannish color, and is lighter than regular fudge.It is formed by the caramelization of brown sugar, thus its flavor is said to be reminiscent of caramel.

Mix together very good

2 2/3 cups brown sugar packed

1/2 cup milk

1/3 cup butter

Stir real good over low heat stirring constant-then bring to rapid boil 220 degrees about 1-5 min until tests like fudge

Beat it and spread it


Chocolate Fudge Icing Recipe

INGREDIENTS
Cake
1 cup butter
16 oz. semisweet chocolate, chopped
2 teaspoons vanilla
6 eggs, lightly beaten
Glaze
1/4 cup whipping cream
1 tablespoon light corn syrup
1 teaspoon vanilla
3 oz. semisweet chocolate, chopped
Garnish 2 tablespoons chopped toasted hazelnuts (filberts)
DIRECTIONS
1 Heat oven to 350°F. Grease 8-inch round cake pan. In medium saucepan, melt butter and 16 oz. chocolate over medium-low heat, stirring until smooth. Remove from heat. Stir in 2 teaspoons vanilla. Gently stir in eggs until well combined. Pour into greased pan. Place cake pan in 13×9-inch pan; add warm water until 1 inch deep.

2 Bake at 350°F. for 35 to 40 minutes or until center is set. Remove cake pan from water bath; place on wire rack. Cool 40 minutes. .

3 Carefully run knife around edge of pan; invert cake onto wire rack. Cool an additional 20 minutes.

4 Meanwhile, in small saucepan, combine whipping cream, corn syrup and 1 teaspoon vanilla. Bring to a boil over medium heat, stirring occasionally. Remove from heat. Add 3 oz. chocolate; stir until melted and smooth.

5 Place cake on serving platter. Place pieces of waxed paper under cake to catch drips. Slowly pour glaze over top and sides of cake to cover. With narrow metal spatula, smooth glaze over cake. Sprinkle hazelnuts around top edge of cake. When glaze is set, remove waxed paper. Store in refrigerator.
Hazelnuts, also called filberts, grow in clusters on trees in temperate climates. The small round nuts are covered in a thin brown bitter skin.
To remove the skin from hazelnuts, place them in a single layer on a cookie sheet and bake at 350°F. for 10 to 15 minutes, or until the skins begin to flake. Fold the hot nuts into a kitchen towel and rub them vigorously until most of the skins come off.
Add sparkle to your dessert party by garnishing this cake with a flourish of edible glitter. Present the cake on a large silver or gold platter decorated with edible glitter which can be found at baking supply stores.