Best Caramel Miranda Recipes

CARAMEL MIRANDA image

Yield 6 servings

Number Of Ingredients 14

Sauce
1 2/3 C. sugar
3/4 C. water
1 Tsp. cream of tartar
1 C. whipping cream
1 Tsp. butter
Fruit
6 dried figs, quartered
1 banana, peeled, sliced
1 C. cubed peeled pineapple
1 C. raspberries
1 C. blackberries
1/4 C. sweetened shredded coconut
Vanilla ice cream

Steps:

For sauce: Stir first 3 ingredients in heavy medium saucepan over low hear until sugar dissolves. Increase heat; boil without stirring until syrup turns golden brown, swirling pan occasionally and brushing down sides of pan with wet pastry brush if sugar crystals form. Reduce heat to medium. Add cream (mixture will bubble vigorously); stir until smooth. Simmer until thickened, about 5 minutes. Whisk in butter. Cool. For fruit: Preheat broiler. Divide caramel sauce among 6 boiler proof plates. Top with fruit and coconut. Broil until caramel begins to bubble on edges, about 3 minutes. Top each serving with scoop of ice cream.

Caramel Miranda image

Number Of Ingredients 12

CARAMEL TOPPING:
3/4 cup granulated sugar
1/4 cup cold water
1/2 teaspoon cream of tartar
1/2 cup whipped cream
1/2 teaspoon unsalted butter , at room temperature
SMOOTHIE:
3 tablespoons milk
3 tablespoons caramel ice cream topping , at room temperature*
1 cup diced banana
2 tablespoons chopped pecans
3/4 cup Häagen-Dazs Chocolate Gelato or favorite chocolate ice cream

Steps:

* Commercially made caramel topping can be substituted for the home-made caramel topping.TO MAKE THE CARAMEL TOPPINGCombine the sugar, water, and cream of tartar in a medium-heavy saucepan over medium heat and stir the mixture with a wooden spoon until the sugar dissolves and it comes to a boil. Increase the heat to medium-high and boil, without stirring, for 6 to 8 minutes or until the mixture begins to caramelize and turns a deep amber color, swirling the pan occasionally. Remove the saucepan from the heat. Using a longhandled wooden spoon, add the whipping cream all at once (the mixture will boil vigorously), and stir the mixture until it's well blended. Add the butter and whisk until smooth. Allow the caramel topping to come to room temperature. Transfer the topping to a covered dish and refrigerate until well chilled.TO MAKE THE SMOOTHIEPlace the milk, caramel topping, banana, pecans, and gelato in a blender and mix on low speed until the mixture is blended. Continue mixing, gradually increasing the speed, until the mixture is smooth. Pour the smoothie into a wine goblet or glass and garnish with a Poppy Seed Caramelized Shard (see Glorious Garnish), if desired.From SUMMER SMOOTHIES: more than 130 cool and refreshing recipes. Copyright © 2002 Donna Pliner Rodnitzky. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves