caramel

Learn how to make real homemade caramel apples with this from-scratch recipe. For best success, watch the video tutorial, read the post, and review the recipe before beginning.

Homemade Caramel Apples

apples

(420 milliliters) heavy cream

(240 milliliters) light corn syrup

(400 grams) packed light or dark brown sugar

(4 Tablespoons; 60 grams) unsalted butter,

salt

vanilla extract

Prep the apples: 

Rinse the apples with water, then wipe completely dry. Removing the slippery waxy coating will help the caramel seal to the apple. Remove the apple stem and insert a caramel apple stick about 3/4 down into the apple.

Line a large baking sheet with a silicone baking mat (preferred) or grease the pan with butter. Caramel usually sticks to parchment or wax paper.

Make the caramel

Combine the heavy cream, corn syrup, brown sugar, butter, and salt in a 3-quart heavy-duty saucepan over medium heat. Do not turn the temperature up or down&#8211; keep at medium the entire time the caramel cooks. Stir constantly with a wooden spoon until the butter is melted. Once melted, brush down the sides of the pan with a water-moistened pastry brush and attach a candy thermometer to the pan, making sure the bulb is not touching the bottom of the pan (as you&#8217;ll get an inaccurate reading).

Without stirring, let the mixture cook and bubble until it reaches 235°F (113°C). Some readers have been cooking to 240°F (116°C) and saying the caramel sticks much better to the apples that way. Stick with anywhere between 235°F &#8211; 240°F. Reaching this temperature should take about 15 &#8211; 20 minutes, though don&#8217;t use time as your guide because it depends on your stove. Don&#8217;t be alarmed if your caramel is taking longer, just use the candy thermometer as your guide. The temperature will heat up slowly, then move quickly, so keep your eye on the pot. Once at 235°F &#8211; 240°F, remove caramel from heat and stir in the vanilla. Avoid over-stirring which can create air bubbles in the caramel (and then on the apple). Allow caramel to cool for 10-15 minutes until slightly thickened. If caramel is too thin to coat apples, let it cool and thicken for 5-10 minutes longer.

Dip the apples

Holding the caramel apple stick, dip the apple into the warm caramel, tilting the pot as needed to coat all sides of the apple. Lift the apple up and swirl it around or gently tap it against the side of the pot to let excess caramel drip off. Place coated apple on prepared pan. Repeat with remaining apples. Enjoy immediately or allow caramel to set, about 45-60 minutes. If you want to wrap the caramel apples in cellophane treat bags for travel/gifting, wait until the caramel has completely set.

If desired, you can add toppings. Immediately after coating in caramel and before the caramel sets, roll the caramel dipped apples in finely chopped nuts, toffee pieces, mini M&amp;Ms, sprinkles, or coconut. You can even drizzle with melted chocolate or white chocolate, too.

For displaying or serving, I recommend placing on wax paper or another nonstick surface. Even when the caramel has completely set, caramel apples may slightly stick to a serving dish. To eat a caramel apple, you can bite right into it or sit it upright on a cutting board and cut slices around the stick. (Or pull out the stick and slice.) These are great for sharing!

Loosely cover and store the leftover dipped apples in the refrigerator for up to 1 week.

I made the caramel and it came out great.  I heated it to 240 as i wanted a thicker caramel.  It was as expected and tasted wonderful.  It did not stick to the apples no matter what I tried.  I washed them, dried them well.  The caramel just puddled.

The same thing happened to me just now and came here to read the comments to see if I can trouble shoot but sounds like many of us are having the same problem.

This caramel recipe is delicious! Unfortunately, my caramel looks grainy despite wiping down the pot sides with a water moistened pastry brush. Does one continuously wipe down the sides of the pot during the process of not stirring the mixture, as the liquid is continuously bubbling up the sides? Any suggestions?

Made this tonight and it turned out well! I ended up double dipping some of the apples after I let them sit a minute or two. Can't wait to share them with my Bible study gals tomorrow night! Glad I have a new yummy recipe.

I’ve never loved caramel apples, until now!  I decided to participate in this challenge and use the apples as a party favour at my son’s birthday party.  I only saved one apple for my husband and I, and wish I had saved more!  The caramel was soft, creamy and chewy...delicious.  I didn’t have a candy thermometer, and used a meat thermometer that only went up to 220.   I let the caramel bubble for a short time after it reached 220, and it came out just right. It cooled for ten minutes, next time I would only cool it for five minutes, as it was very thick on the last few apples I made.  Overall this recipe was a huge success.  Thanks Sally!  You made me a believer.

The caramel came out not to thick and tasted delicious. My grandson was licking off the caramel and then eating the apple. I have made about 10 of Sally’s recipes and each one didn’t let me down.

Turned out perfectly....maybe a little too good ;)

This was easy, just followed the directions and the carmel apples turned out perfectly.  I had done 4 apples with wrapped caramels.  I hadn't seen this receipe before. It was much harder and didn't turn out as well.   Thanks

Thank you for an amazing caramel apple recipe with lots of details. Tried it tonight and turned out way better than I thought . I have always been nervous to try these so can't believe they actually turned out! For some reason my very last apple I dipped did not keep the caramel on. Might have been the temperature of the caramel cooled down too much. 

I drizzled chocolate and topped with toffee bits.

Caramel tasted wonderful but way too thin. Maybe next time I will cook longer but I brought it to 240 and then had to let it sit for 40 min.   Still slipped right off the apples.

So disappointed didn't turn out the caramel taste wonderful , BUT the caramel won't stick to the apples. I followed the recipe to the letter.  I've always used the caramel's you have to unwrap never had this problem.

I cooked and cooked this caramel until it smelled awful, but it never reached the desired temperature! It got stuck at 224 and would not get hotter, I'm not sure why this happened. Needless to say I still tried using it and the caramel just slid right off, even after letting it sit for almost an hour before dipping.

https://www.youtube.com/watch?v=LtZ5CtorSvc

Learn how to make real homemade caramel apples with this from-scratch recipe. For best success, watch the video tutorial, read the post, and review the recipe before beginning.

Ingredients
8–9 cold apples
1 and 3/4 cups (420ml) heavy cream
1 cup (240ml) light corn syrup
2 cups (400g) packed light or dark brown sugar
1/4 cup (4 Tablespoons; 60g) unsalted butter, at room temperature
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract

Get the full recipe: https://sallysbakingaddiction.com/homemade-caramel-apples/

• Subscribe and turn on notifications to never miss a new video: https://www.youtube.com/channel/UCXSCbnLpg23d7WU5bIOAsBg?sub_confirmation=1

#baking #recipes #caramelapples

Welcome to my kitchen! I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! 

• For more of my favorite recipes go to https://sallysbakingaddiction.com/ 

• Follow me
Instagram: https://www.instagram.com/sallysbakeblog
Facebook: https://www.facebook.com/sallysbakingaddiction/
Twitter: https://twitter.com/SallysBakeBlog
Pinterest: https://twitter.com/SallysBakeBlog

Homemade Caramel Apples | Sally's Baking Addiction

Made from only 4 simple ingredients in only 10 minutes, this homemade caramel is salty, sweet, and irresistibly buttery. No candy thermometer required and the possibilities for serving are endless. (Though just a spoon is acceptable!) Use caution as the cooking caramel may splatter. Stand back and wear kitchen gloves if desired. Review recipe notes prior to beginning.

Homemade Salted Caramel Recipe

(200 grams) granulated sugar

Tablespoons

(120 milliliters) heavy cream

Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.

Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.

Stir the butter into the caramel until it is completely melted, about 2 minutes. If you notice the butter separating or if the sugar clumped up, remove from heat and vigorously whisk to combine it again. (If you&#8217;re nervous for splatter, wear kitchen gloves. Keep whisking until it comes back together, even if it takes 3-4 minutes. It will eventually&#8211; just keep whisking. Return to heat when it&#8217;s combined again.)

Very slowly drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble when added. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.

Remove from heat and stir in 1 teaspoon of salt. Allow to slightly cool down before using. Caramel thickens as it cools.

Cover tightly and store for up to 1 month in the refrigerator. Caramel solidifies in the refrigerator. Reheat in the microwave or on the stove to desired consistency.

A-Freakin-mazing.....that's all I gotta say.

I used light brown sugar as it was all I had, with cooking cream philly cheese instead of  heavy cream. It came out beautifully! A little darker in colour than the pictures, and it had a slightly bitter note to it, but was delicious - very hard to put down!

I looked up your caramel recipe to give it another go since I loved it the first time and I noticed a different recipe by broma bakery. In my mind I wondered "Will this be as good as Sally's?" I looked at the recipe ingredients and measurements and they COPIED YOU! 
https://bromabakery.com/how-to-make-homemade-caramel/

This recipe is so easy and comes out perfect every time. This is my second time making it and it’s a fan favorite!

Made this today. Great caramel taste but a very bitter after taste. Did I do something wrong?

Fun quick and easy recipe.  Color and taste will vary slightly depending upon heat and cook timeI also added vanilla extract at the end.  Experiment and have fun!

This was so easy!  I made the regular version so I used half the salt and it was so delicious.  I could have kept eating it by the spoonful!  I ate it on ice cream and it was so tasty.  I gave myself a gnarly burn on the tip of my finger when I splattered the sugar and butter mixture on my finger but the sauce was still delicious!

I had the exact same thing happen.  I rarely have failures in my kitchen, but this one was epic.  I am at altitude and I wonder if that could be a factor (e.g., taking a very long time for the sugar to melt at medium - like 20 minutes or more).  Hoping someone else will know.  Also, would adding a Tablespoon of water to the pan help?  I'm afraid I ended up with a real mess.  Not sure whether to try again.

hearing all the warnings about making caramel sauce I was hesitant to try it. I am so glad I did. This is hands downs the best salted caramel sauce I've ever tasted. I know what I'm giving my neighbours for Christmas :D

Sally, thanks for your recipes. Huge fan of this caramel. We make it every fall and dip fresh apple slices in it! 

This tastes amazing! And was so easy to make.
Silly question I know: Have you any tips on how to get it off the spoon and bowl once hardened like glass?

Great recipe! I would use 1/2 teaspoon salt next time but other than that it was so simple ! Thank you so much!

Sally, I use this to fill chocolate candy cups. Line a mini muffin pan with liners, melt chocolate, pour a spoonful in, add a spoonful of the cooled caramel then top with more melted chocolate. Refrigerate until set. Very tasty caramel. It's great on apple pie too. Want to try more of your suggestions too.

Easy recipe. But ⚠️  Do not add all the salt I ruined a lot of ingredients. It's so salty, I tried making more and mixed it and it's still bad.

So quick and easy! I whipped this up for dessert with apples while the fam was cleaning up after dinner.  It was my first time making caramel, and but not the last!  Everyone agreed it was wonderful!!  I used half and half and it turned out great. I also added a teaspoon of vanilla at the end after the salt.

Ive never made caramel before.  I appreciated the help with the steps.  Mine did separate and I took it off the heat and kept whisking it. I used it on your pumpkin bundt cake.  It was delicious. I used coarse kosher salt and it had little salt crunches which I love.  I made the bundt cake and caramel sauce exactly as written.  Turned out so lovely.  Thank you

I made this salted caramel sauce this past weekend to top a pecan pumpkin cheesecake I made.  Your sauce was sooooooo good! Amazing heated up and drizzled, but also delicious to eat by the spoonful on it's own after it has cooled in the fridge, almost like salted caramel taffy - Mmmmmmmm.

https://www.youtube.com/watch?v=22tMheXuo8Q

Made from only 4 simple ingredients in only 10 minutes, this homemade caramel is salty, sweet, and irresistibly buttery. No candy thermometer required and the possibilities for serving are endless. (Though just a spoon is acceptable!) Use caution as the cooking caramel may splatter. Stand back and wear kitchen gloves if desired. Review recipe notes prior to beginning.

Ingredients
1 cup (200g) granulated sugar
6 Tablespoons (90g) salted butter, room temperature cut up into 6 pieces
1/2 cup (120ml) heavy cream
1 teaspoon salt

Get the full recipe: https://sallysbakingaddiction.com/homemade-salted-caramel-recipe/

• Subscribe and turn on notifications to never miss a new video: https://www.youtube.com/channel/UCXSCbnLpg23d7WU5bIOAsBg?sub_confirmation=1

#baking #recipes #caramel

Welcome to my kitchen! I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! 

• For more of my favorite recipes go to https://sallysbakingaddiction.com/ 

• Follow me
Instagram: https://www.instagram.com/sallysbakeblog
Facebook: https://www.facebook.com/sallysbakingaddiction/
Twitter: https://twitter.com/SallysBakeBlog
Pinterest: https://twitter.com/SallysBakeBlog

Homemade Salted Caramel Sauce | Sally's Baking Addiction

Get your chocolate fix with this sumptuous cheat's salted chocolate and caramel tarts.

Salted chocolate and caramel tarts

packet dark chocolate shortcrust pastry

good-quality dark chocolate, chopped

tsp glucose syrup

thickened cream

jar dulce de leche

Sea salt flakes,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853641748001&=domain=del

5348771529001-5853641748001

Caramel apple flavor in bar cookie form...love, love, love! These aren't the type of cookie bar you can eat with your hands. They're ooey gooey so you'll need a plate. They have a crunchy cinnamon crust and a caramel apple center. Each bite tastes like fall. Serve with a scoop of ice cream and it's the perfect autumn...

Caramel Apple Pecan Bars

pkg caramels, unwrapped (14 oz)

c all-purpose flour

tsp baking soda

cinnamon

tsp salt

c brown sugar

eggs

c butter

tsp vanilla extract

c + 1/4 c coarsely chopped pecans

c milk

KetoDiet Blog

unsalted butter (57 g/ 2 oz)

granulated

Allulose

(100 g/ 3.5 oz)

whipping cream (120 ml/ 4 fl oz)

sea salt for salted caramel

This buttery cake is filled with soft, caramel-infused apples and topped with an easy caramel frosting. It’s better to err on the side of underbaking the cake slightly, since it makes for a gooier end result.

Apple Skillet Cake With Salted Caramel Frosting

unsalted butter

dark brown sugar

fine sea salt

all-purpose flour

baking powder

nutmeg

unsalted butter (1 1/2 sticks), at room temperature

confectioners' sugar, sifted

unwrapped soft caramel candies

heavy cream

Flaky sea salt,

Make the apples: In a 10-inch sauté pan, melt the butter over medium heat. Add the apples, brown sugar and salt, and cook, stirring occasionally, until the sugar dissolves and the apples soften slightly, 4 to 5 minutes. Let cool to room temperature.

Heat the oven to 350 degrees. Grease a 10-inch oven-proof skillet with butter.

Make the cake: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, 4 to 5 minutes. Add the eggs one at a time, beating well after each addition, and mix to combine. Scrape the bowl well, then beat in the vanilla.

In a medium bowl, whisk the flour, baking powder, salt, cinnamon and nutmeg to combine. Add the flour mixture to the mixer and mix just until incorporated. Scrape the bowl well.

With a rubber spatula, gently fold the apple mixture (including all of the caramel-like liquid in the pan) into the batter. Mix just until incorporated.

Pour the batter into the prepared skillet and spread into an even layer. Bake until the surface is evenly golden brown and appears set – a toothpick inserted into the center should have a few moist crumbs clinging to it, 30 to 35 minutes. Let cool completely.

Make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and confectioners' sugar until light and fluffy, 4 to 5 minutes.

Place the caramels in a microwave-safe container. Microwave in 20-second bursts, stirring, until the caramel is warm and fluid. (This mixture will cool quickly, so be sure to do it just before you mix the frosting.) Add the warm (not hot) caramel mixture and mix on medium speed until incorporated. Scrape the bowl well.

Add the cream and vanilla and mix to combine. The frosting should be smooth and very soft. Scoop the frosting onto the cooled cake, and spread into an even layer. Garnish with flaky salt just before serving.

Silky meringue is gently mixed with ground nuts and cocoa to create crisp layers. When filled with rich buttercream and swirls of whipped cream, the resulting blend of textures and flavors is sublime.

Chocolate Dacquoise

cream of tartar

sugar

(50 grams) almond flour flour

(21 grams) unsweetened cocoa Dutch-process or natural

caramel candies

(340 grams) heavy cream divided

confectioners' sugar

unsalted butter room temperature

(152 grams) hazelnut spread

(113 grams) confectioners' sugar sifted

hazelnuts

The trick to burnt sugar cake is to use burnt sugar syrup as its main flavor. Make sure you prepare the burnt sugar syrup ahead of time so that it can properly cool and thicken. While you're at it, prepare the <a href="http://sallysbakingaddiction.com/homemade-salted-caramel-recipe/" rel="noopener">salted caramel</a> ahead of time too.

Burnt Sugar Cake

(180 milliliters) boiling water

baking soda

(1.5 sticks; 170 grams) unsalted butter, softened to room temperature

(120 milliliters) cooled burnt sugar syrup

egg whites,

(120 grams) sour cream,

(120 milliliters) whole milk,

(2 sticks; 230 grams) unsalted butter, softened to room temperature

(480 grams) confectioners’ sugar

Tablespoons (30 milliliters) whole milk or heavy cream

Homemade Salted Caramel, cooled

(50 grams) chopped pecans*

For best success, read the recipe in full and watch the video tutorial in the post above before starting.

Prepare the burnt sugar syrup

first so it has time to cool. Make sure you have boiling water at the ready. For the burnt sugar syrup, place sugar in a medium saucepan over medium heat. Best to use a 3 quart heavy-bottomed quality saucepan. Stirring constantly with a wooden spoon, cook until the sugar has completely melted and is amber brown, about 8-10 minutes. If the sugar is clumpy, break up the lumps with your wooden spoon. A candy thermometer is not necessary, but if you&#8217;re using one, the sugar temperature should reach about 300°F (149°C) when it&#8217;s ready. Turn the heat to low and very carefully and slowly drizzle in the boiling water, a little at a time. Stir after each addition and stand back, as the mixture will rapidly sizzle and bubble. After all of the boiling water is stirred in, stir and cook the sugar syrup for 3 more minutes on low. Turn off the heat and let it cool completely, overnight preferred. It&#8217;s imperative that the sugar syrup is completely cool. You will have about 1 cup of syrup.

Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.

Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.

Using a handheld or stand mixer fitted with a whisk attachment, beat the butter and sugar together on high speed until creamed, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. With the mixer running on medium speed, pour in 1/2 cup of the cooled burnt sugar syrup. Beat until combined. Scrape down the sides and up the bottom of the bowl as needed. Beat in the egg whites, sour cream, and vanilla extract. With the mixer on low speed, add the dry ingredients just until combined. With the mixer still running on low, slowly pour in the milk until combined. Do not over-mix. The batter will be slightly thick.

Pour batter evenly into prepared cake pans. Bake for 23-25 minutes or until the cakes are baked through. As a result of the burnt sugar syrup cooking inside the cake batter, the cakes brown nicely on top and on the sides. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack.

As the cakes cool, I suggest making the salted caramel. The salted caramel adds necessary flavor. We&#8217;ll use it as a filling and garnish. When ready to use in step 9, make sure the salted caramel isn&#8217;t too hot anymore. If it&#8217;s too hot, it will melt the frosting. If it&#8217;s too cool, it won&#8217;t drizzle. Let it cool for at least 30 minutes before using. If you prepared the salted caramel ahead of time and it became too cool or too thick, microwave it for 5-10 seconds or JUST until it&#8217;s drizzle-able again. (It won&#8217;t be too hot at this point.) You can also toast the pecans during this time, too. See recipe note.

Make the frosting

In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 1-2 minutes. Add confectioners&#8217; sugar, remaining 1/2 cup of cooled burnt sugar syrup, vanilla extract, milk/cream, and salt. Beat on low speed for 30 seconds, then increase to high speed and beat until completely combined, about 2 minutes. Add more confectioners&#8217; sugar if frosting is too thin or more milk/cream if frosting is too thick. Taste. Add more salt if desired. (I usually use 1/2 teaspoon of salt total. I like this frosting salty/sweet.)

Assemble and frost: 

First, using a large serrated knife or cake leveler, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). If you have any leftover burnt sugar syrup, drizzle over leveled cakes. I usually don&#8217;t have any leftover, but this is a great place to use any last drops if you have some. Place 1 cake layer on your cake stand or serving plate. Using a large icing spatula, evenly cover the top with frosting. Drizzle 1/4 cup of salted caramel on top of the frosting. Top with 2nd cake layer. Refrigerate the cake for at least 30-45 minutes before finishing the frosting and garnish. The caramel inside the cake must &#8220;set.&#8221; After chilling in the refrigerator, spread the remaining frosting all over the top and sides. Run a bench scraper around the cake to smooth out the sides, if desired. Garnish with toasted pecans and more salted caramel. Slice and serve.

Cover leftover cake tightly and store in the refrigerator for up to 5 days.

I made this recipe exactly as written. It is seriously the best cake I’ve ever had in my life. There are so many wonderful flavors and textures blended together - the deliciously rich cake, smooth frosting, salty sweet caramel and the crunchy toasted pecans. It is heaven. The cake does not taste burnt! It tastes like caramel. It adds an extra dimension to the sponge and the frosting so it doesn’t taste like plain vanilla. It tastes somewhere between vanilla and caramel. I highly recommend.

This cake is absolutely delicious! I am a caramel lover and this was AMAZING. I’ve never made salted caramel before and couldn’t believe I was able to do it! Thank you for all your recipes. They are incredible!

Hi Sally,

I absolutely love your detailed recipes. I tried this cake a few days ago! It tasted heavenly! The only problem was that when I started frosting it, it started crumbling. I tried to cool it in the refrigerator for some time hoping I'd be able to frost it properly but was really tough to do that. What could have gone wrong?
Thank you

Made this cake exactly and loved the flavors and textures. Took me two tries with both the syrup and caramel ....so worth starting over. Learning curve!

If you don't see the video, you may need to switch to another browser. For example, Brave wasn't displaying it so I switched to Safari and it was there.

This cake, and recipe, is everything I've been looking for. I do want to ask, could the milk in the icing be substituted for something non dairy (water, simple syrup, corn syrup, increased burnt sugar syrup, for example) so the cake doesn't need to be refrigerated and can be wrapped and kept on the counter?
Thanks for sharing your recipes.

Hi Sally, 
Congratulations on your new addition to your family your girls are beautiful. I am deeply sorry for the  loss of loving Jude. Another winning recipe Sally. I made this cake on Sunday for my coworkers and it disappeared  way before 11:30 am  I kid you not I did not get a chance to taste the cake myself but, I heard it was awesome. Thanks Sally for always making our tummies happy  much ❤️

Hi Sally,
Is there any way to incorporate the burnt sugar caramel flavor into your chocolate cake?

Oh my goodness - this is the best!!  While it is a little labor  intensive, the instructions are very clear.  I made the recipe over 2 days.  My husband and I agree this could be our new  most favorite cake. 

I made the Upgraded German Cake just before this and everyone raved. 

Love your recipes. Wish I could figure out how to avoid cooking meals and just bake!!

Beautiful cake! Moist and fragrant. Salted caramel was delicious and easy to prepare as well. I divided the layers into four so that I could add more frosting and salted caramel in between. Topped it with pretzels and cake scrap crumbles

I followed this recipe to the letter and didn’t make any substitutions but my cakes did not rise at all. :(

My Grandmother made burnt sugar cake and used a wooden spoon my Grandfather carved by hand while cooking the syrup.  I made one in memory of them; using the same spoon.   It turned out AMAZING!  Your directions made it “doable”.  THANKS for the memories.

https://content.jwplatform.com/videos/rYChUhZL.mp4

It’s soft, buttery, and totally worth every minute of prep time.

Burnt Sugar Caramel Cake

This is a simple "throw-together-treat" filled with apples and caramel you can serve for a fun dessert.

Caramel Apple Pie Tartlets

Pie Crust (Pillsbury Refrigerated Pie Crust)

Granny Smith apple (peeled, cored, and diced)

caramel candies (quartered)

tbsp sugar (divided)

lemon juice

tbsp caramel topping

Preheat oven to 400 degrees F.

Cut pie crust into circles just slightly larger than a mini-muffin tin. Press crust gently into the cups. Bake for 5 minutes. In a bowl combine the apple, caramel candies, 2 tbsp sugar, 1 tsp lemon juice, and 2 tbsp caramel topping. Mix until combined. Spoon mixture into pie crust cups. Sprinkle with remaining sugar. Bake for an additional 13-15 minutes. Serve warm with ice cream! Enjoy!!

The caramel sauce does double duty in this warm, comforting crisp. First, it lends sweetness to the apple filling, and second, it yields a lot of leftovers to serve alongside. Use firm, tart apples like Mutsu, Jonathan or Honeycrisp, which will hold their shape during baking. Room-temperature apples work best here: If your apples are cold from the refrigerator, the caramel sauce may seize a bit. Save any extra caramel sauce in your fridge for a rainy day — that is, of course, if you haven't eaten it all.

Skillet Caramel-Apple Crisp

granulated sugar

unsalted butter (1 1/2 sticks), diced

vanilla bean paste

cardamom

cloves

kosher salt

90 grams old-fashioned oats

40 grams chopped pecans (optional)

75 grams light brown sugar

unsalted butter (1 stick), softened

Make the caramel sauce: Add the granulated sugar and 1/4 cup water to a 3-quart saucepan and stir to combine. Add the butter and set it over medium-high heat, but do not stir. Cook, without stirring, until the butter and sugar have completely melted and started to bubble, 4 to 5 minutes.

After the mixture has begun to brown at the edges, use a heatproof spatula to carefully stir it occasionally until it is deep golden brown and beginning to smoke just slightly, about 4 to 5 minutes. Do not walk away from the pan during this process as the caramel will go from perfectly golden to burned in moments.

When the mixture is deep golden, remove the pan from the heat, and carefully whisk in the heavy cream. The mixture will expand and sputter before turning into a smooth sauce. Add the vanilla and salt. If the caramel is at all lumpy, return the pan to the stove on low heat and whisk until smooth. You should have about 2 cups. Carefully pour the caramel into a heat-safe container to cool.

Prepare the filling: Heat your oven to 350 degrees and set a rack in the center. Peel, core and slice the apples into 1/2-inch slices, removing any bruised bits if necessary. Combine the sliced apples, lemon juice, spices and salt in a large bowl, and stir to combine. Drizzle 1/2 cup caramel sauce over the top and stir again. Scrape the apples and all of their juices into a 9- or 10-inch oven-safe skillet.

Make the topping: In the same bowl, combine the flour, oats, pecans, sugar and salt. Stir until well combined, then add the butter and mash it into the dry ingredients with your fingers until crumbs form. Pour the crumb topping evenly over the apples. Bake the crisp until the topping is golden and the juices are bubbling, 40 to 50 minutes. Serve warm with more warm caramel sauce and ice cream. Store any remaining sauce in an airtight container in the refrigerator for about a week. It can be rewarmed for later use in a saucepan over low heat.

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