caramel recipe

This delicious, silky caramel is so easy to make and perfect in all sorts of desserts.

Caramel

sugar

water

cream (room temp)

tbsp butter (unsalted, room temp)

tsp salt

Add the sugar and water into a medium saucepan and stir until sugar is dissolved. Place over medium-high heat and brush the inside of the pot with a wet pastry brush so crystals do not form.

Cook until sugar mixture becomes a golden amber color, then remove from heat and whisk in the cream vigorously. Add butter and bring back to a medium low heat. Continue whisking and cook for an additional 2-3 minutes.

Mix in salt, transfer to a bowl and set aside to cool to room temperature. Caramel can be made in advance and refrigerated.

For the Caramel:

Silky smooth homemade caramel is beyond easy to make and perfect in cakes, cupcakes, frostings, ice cream and even coffee! When made at home you can control the caramelization from lightly golden to dark and complex; always better than store-bought and just plain delicious.

RECIPE: https://preppykitchen.com/caramel/

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Caramel Recipe

We’re breaking down exactly how to make homemade caramel. Rich and delicious, this easy caramel sauce is perfect for all sorts of recipes! We took out any guess work with step by step photos so you’ll know exactly how to make caramel like a pro!

How To Make Homemade Caramel

butter, room temperature

cream

sea salt

How to Make Homemade Caramel

In a heavy bottomed sauce pan, heat the sugar on medium low heat until its completely melted, swirling the pan gently every 20 seconds or so. The sugar will start to form clumps before melting slowly. Be patient and keep an eye on it to make sure it does not burn.

Once melted, remove from heat immediately and stir in the butter. The mixture will violently bubble. You’re doing it right.

Next, pour in the heavy cream and sea salt. Stir until everything is combined.

Pour into small bowl or cup and allow to cool completely before using.*

https://content.jwplatform.com/videos/LnGIMlY8.mp4

Homemade Caramel - BB Final -Adjusted

A dessert that is dripping with salted caramel is always a winner. We love this variation of the classic Eton mess.

This is an edited extract from Surfing the Menu – Next Generation by Dan Churchill and Hayden Quinn (Published by Simon & Schuster, $49.99), and is available in bookshops nationally.

Salted caramel Eton mess

(225 grams) self-raising flour

tsp baking powder

unsalted butter, chopped, softened

(220 grams) caster sugar

eggs, lightly beaten

vanilla essence

Whipped cream, to serve

Salted pretzels, to serve

eggwhites

(165 grams) caster sugar

(150 grams) caster sugar

(125 milliliters) pure (thin) cream

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977454854001&=domain=del

5348771529001-5977454854001

Gemma's Signature Salted Caramel Sauce

½ cup (4 ounces 115 grams) cream

(3 ounces 85 grams) unsalted butter, cut into pieces

salt

Heat granulated sugar and water in a medium saucepan over medium/low heat until the sugar has dissolved. Don't let it simmer at this stage.

Once all the sugar has dissolved bring the mix to a simmer on medium heat. Do not stir the caramel once it comes to a simmer or it can crack.

Cook steadily until you reach a rich amber-colored caramel, roughly 6-7 minutes. Be careful not to burn.

Once you have a rich caramel immediately add the cream. Be careful in this step because the caramel will bubble rapidly when the cream is added.

Next, very slowly, drop in the butter. Since the butter is colder than the caramel, the mixture will rapidly bubble and/or splatter 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 the salt. Allow to cool down before using.

This delicious buttery caramel icing glaze is the perfect topping for cakes, donuts or any dessert! Simple to make too!

Caramel Icing Glaze

butter (¾ cup)

brown sugar

milk

vanilla extract

Melt butter in a medium saucepan over medium-low heat.

Add the brown sugar to the melted butter and cook, stirring constantly, for 1 minute (be sure the butter and sugar are completely combined and you can't see any separated butter in the mixture).

Bring to a boil over medium heat. Continue cooking, stirring, for 2 minutes.

Add the milk and vanilla. Bring to a boil over medium heat. Continue cooking, stirring, for 3 minutes.

Remove from heat and set aside to cool. The longer it cools, the thicker it becomes. When it's at your desired consistency, drizzle over the cooled cake and serve.

"I've never been able to refuse these bars - that caramel filling floors me every time," says Natalie Paull. This is an edited extract from Beatrix Bakes by Natalie Paull (Hardie Grant Books, $45).

Chocolate caramel bars with a salty sprinkle recipe

plain flour

pure icing sugar, sifted

unsalted butter, melted, cooled slightly

sweetened condensed milk

dark muscovado or dark brown sugar

dark corn syrup

unsalted butter

tsp fine sea salt

vanilla bean, split, seeds scraped

dark (60–70%) chocolate

roasted walnuts

tsp sea salt flakes

It may look impressive (and daunting), but this classic Millionaire Shortbread recipe is insanely easy to bake at home. It starts with a perfect and simple buttery shortbread base. On top: a 2-ingredient caramel that starts with pre-made candies. To top it all off, a layer of decadent chocolate sprinkled with flaky sea salt.

Millionaire Shortbread

c. (2 sticks) butter, softened

c. sugar

pure vanilla extract

c. all-purpose flour

kosher salt

(11-oz.) packages caramel squares

heavy cream

c. semisweet chocolate chips

Flaky sea salt,

Preheat oven to 300°. Line a 13"-x-9" pan with parchment paper and spray with cooking spray. Make shortbread layer: Cream softened butter with sugar until light and fluffy. Add flour and vanilla and mix until a bread crumb texture forms.&nbsp;

Press mixture into a prepared pan and prick all over with a fork.&nbsp;

Bake until lightly golden, 30 minutes. Let cool completely.&nbsp;

Make caramel layer:&nbsp;in a small saucepan over medium-low heat, stir caramels and cream together until melted, 10 minutes. Pour over cooled shortbread crust.&nbsp;

Make chocolate layer: Melt chocolate in microwave in 30 second intervals and stir until smooth. Pour over caramel layer.&nbsp;

Refrigerate 20 minutes until firm, then slice into bars. Top with flaky sea salt.&nbsp;

Delicious!!!  Easy to make, crunchy shortbread and chewy caramel. Doesnt get better than this.

Turned out great, taste just like the candy bar!

They are good if you like very sugary desserts.  I had them in the fridge for 20 min.  The shortbread was hard as a rock but the caramel was runny.  Let them sit out for over an hour.  The shortbread is fine but the caramel runs over the sides and it is basically a mess.  I am praying it is less of a mess in the morning because I am afraid I will have to toss the while thing . . . I have never run into this before so I am very disappointed.

OMG- Love these bars! I’m a Choco-Holic and these bars had me coming back for more!! Fun Dessert, although a tad messy- they are worth it💗

Another delicious recipe from my grandmother's cookbook, these Pecan Caramel Turtle Candy Bars are a fun, easy bar version of a Turtle candy. They're sweet, salty and perfect for parties!

Pecan Caramel Turtle Candy Bars

oz semi sweet chocolate chips, about 2 cups, divided

11 oz bag caramels

tbsp butter

pecans

1. Line an 8&#215;8 pan with parchment paper or aluminum foil.

2. Place half of the chocolate chips and shortening in a microwave safe bowl. Microwave in short intervals of about 30 seconds at a time, until melted and smooth.

3. Pour chocolate mixture into pan and spread into an even layer. Refrigerate until firm.

4. Melt caramels, butter and water in a pan over low to medium heat until melted and smooth.

6. Remove pan from refrigerator and spread caramel mixture evenly over the chocolate layer.

7. Place pan back into refrigerator until tacky, about 15 minutes.

8. Place remaining half of the chocolate chips and shortening in the microwave safe bowl. Microwave in short intervals of about 30 seconds at a time, until melted and smooth.

9. Pour chocolate mixture over caramel and spread into an even layer. Place in refrigerator until firm.

I can't wait to try this recipe. Can you substitute butter for shortening?

yum yum they are out of this world -did them one with pecan and the one with peanuts- how can i make them in a 9x9 or 13x9 thanks

hi can you freeze them after you make them thanks they so good

Hey, this looks amazing, can you make your own caramels instead of using a bag of caramels from the store

This homemade caramel recipe makes the absolute best caramels with only 7 ingredients! They are soft &amp; buttery, melt-in-your-mouth delicious, and are a perfect gift for friends and neighbors.

Homemade Caramel Recipe

butter

corn syrup

oz sweetened condensed milk

tsp vanilla extract

Line a 9x9” baking pan with a silicone baking mat or heavily greased wax paper, set aside. Alternately, you can put a silicone baking mat on a larger baking sheet and note that you will not spread the caramel over the entire thing.

Locate your instant read thermometer and have it close by.

Lay out tools

Combine butter, corn syrup, condensed milk, brown sugar, granulated sugar and sea salt in a heavy-bottomed 4-quart (at least) saucepan. Whisk constantly until the butter is melted and the mixture is smooth.

Cook over medium-low heat until the caramel reaches 235-240 degrees F on an instant-read thermometer, stirring every few minutes with a heatproof spatula or wooden spoon, making sure not to let any of the mixture on the bottom or sides burn or get too brown. This takes about 20 to 25 minutes. Do not rush it.

You will know you’re getting close when the caramel becomes slightly darker brown in color, thickens and pulls away from the sides of the saucepan as you stir. It will also remain solid when removed from the pot and left to cool or put in cold water.

When the caramel is finished cooking, remove from heat, add vanilla and stir vigorously.

Pour the caramel into the prepared pan.

Chill in the refrigerator until set (about 2 hours).

Then, lift the caramel out of the pan, remove the wax paper or silicone baking mat, and put it on a cutting board.

Cut the chilled caramel into 1” squares (or your desired size) with a sharp knife.

If desired, sprinkle sea salt on the tops of the caramels.

Store cut caramels in an airtight container in the refrigerator, or wrap them in candy wrappers or parchment paper.

Make the caramel:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1661519203/fg2wkhsda04vplhlsjcu.mp4

This homemade caramel recipe makes the absolute best caramels with only 7 ingredients! Homemade caramels are soft & buttery, melt-in-your-mouth delicious, and are a perfect gift for friends and neighbors.

Gingerbread Caramels are a fun twist on a classic caramel recipe. Caramel pairs awesomely with hints of molasses and ginger.

Gingerbread Caramels

molasses (not blackstrap)

ginger

cinnamon

nutmeg

allspice

cloves

sea salt Flakes

Line bottom and sides of an 8 or...

Line bottom and sides of an 8 or 9-inch square baking pan with parchment paper, then lightly oil parchment. (Related: Kitchen Tip: Lining Pans with Parchment)

Bring cream and butter to a simmer in...

Bring cream and butter to a simmer in a small saucepan, then remove from heat and set aside.

Pre-measure the spices and salt out into a...

Pre-measure the spices and salt out into a small bowl. Pre-measure the vanilla into another small bowl. You will need to access these ingredients very quickly at the end of the recipe.

Combine the sugar, molasses, and water in a...

Combine the sugar, molasses, and water in a 4 to 5-quart heavy saucepan over medium high heat.

Boil, without stirring but gently swirling pan, until...

Boil, without stirring but gently swirling pan, until all of the sugar has dissolved and the mixture is a deep amber color.

Turn heat to low. Carefully stir in cream...

Turn heat to low. Carefully stir in cream mixture (mixture will bubble up).

Return heat to medium to medium-high and simmer,...

Return heat to medium to medium-high and simmer, stirring frequently, until caramel temperature registers no higher than 248°F on thermometer, 10 to 15 minutes.

Turn off the heat and immediately whisk in...

Turn off the heat and immediately whisk in the vanilla, salt and spices. Pour into baking pan.

Once the mixture has cooled slightly but is...

Once the mixture has cooled slightly but is still tacky to the touch, sprinkle the tops very lightly with additional sea salt, if desired.

Then, allow the caramels to completely cool before...

Then, allow the caramels to completely cool before cutting.

Remove caramels from pan and cut into 1...

Remove caramels from pan and cut into 1 inch pieces.

This caramel drizzle recipe can be used to flavor frosting, decorate a cake or cupcakes, or even drizzled over ice cream! It&#x27;s the perfect additional to any dessert.

Caramel Drizzle Recipe

sugar (200 grams)

Tbsp unsalted butter, room temperature (85 grams)

heavy cream, room temperature (60 milliliters)

tsp fine salt (2 grams)

Place a medium-sized saucepan over medium heat.

Pour in 1 cup sugar gradually, adding 1/4...

Pour in 1 cup sugar gradually, adding 1/4 cup at a time. Wait until the sugar is mostly dissolved, then add in the next bit of sugar. As the sugar melts it will slowly deepen in color.

Stir occasionally until the sugar is fully dissolved...

Stir occasionally until the sugar is fully dissolved and has become a deep amber color, then turn off the heat.

Slowly mix in 6 Tbsp of butter (2...

Slowly mix in 6 Tbsp of butter (2 Tbsp at a time) then stir in 1/4 cup of heavy cream and 1/4 tsp salt. The mixture will be thin but will thicken as it cools.

Pour into a separate container, then place in...

Pour into a separate container, then place in the fridge to cool and/or store. When you're ready to use it, heat the caramel in the microwave in short 15-second intervals until it's a more workable consistency.

https://mediavine-res.cloudinary.com/video/upload/sxtmlhage7smtao8peuu.mp4

This caramel recipe can be used to flavor frosting, add caramel drips to a cake, or even over ice cream! It's the perfect additional to any dessert.

Top 11 caramel recipe recipes from across the web

The most viewed caramel recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Caramel

How To Make Homemade Caramel

Salted caramel Eton mess

Gemma's Signature Salted Caramel Sa...

Caramel Icing Glaze

Chocolate caramel bars with a salty...

Millionaire Shortbread

Pecan Caramel Turtle Candy Bars

Homemade Caramel Recipe

Gingerbread Caramels

Caramel Drizzle Recipe

Top 11 caramel recipe recipes from across the web

The most viewed caramel recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Caramel

How To Make Homemade Caramel

Salted caramel Eton mess

Gemma's Signature Salted Caramel Sa...

Caramel Icing Glaze

Chocolate caramel bars with a salty...

Millionaire Shortbread

Pecan Caramel Turtle Candy Bars

Homemade Caramel Recipe

Gingerbread Caramels

Caramel Drizzle Recipe

The most viewed caramel recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine