Caramel Sauce

caramel sauce

Microwave Caramel Sauce


1 cup granulated sugar

2 Tbsp. light corn syrup

2 Tbsp. water

1/4 tsp. lemon juice

1/2 cup heavy cream, heated (*see note below*)

1/2 tsp. vanilla extract

1 Tbsp. butter, softened


Whisk together the sugar, corn syrup, water, and lemon juice in a microwave-safe measuring cup or glass bowl until combined. Microwave on high for 5 to 8 minutes, until the mixture ever so slightly begins to turn a light golden color. Watch carefully—if you wait even a few seconds too long, it will turn too dark, and will thus overcook and turn slightly bitter.

Carefully remove the measuring cup from the microwave and place it on a dry surface. Let it rest untouched for about 3-5 minutes, or until the mixture turns a deep amber color.

Then add in about a tablespoon of the heated cream, and immediately whisk to combine. The caramel will bubble furiously, but whisking will keep it from overflowing. Continue adding the cream slowly in small increments until it is all whisked in. Then add in the vanilla and butter and whisk to combine. Serve immediately warm, or let it sit and come to room temperature to thicken slightly.

Store in a jar or sealed container and refrigerate for up to 2 weeks.

*Heat your cream either in the microwave or a (separate) small saucepan until warm but not boiling.

source : gimmesomeoven


Butterscotch Pots de Cremes



Butterscotch Pots de Cremes

Yield : 6-8 servings


  • 6 large egg yolks
  • 2 oz (4 tbsp/57 grams) unsalted butter
  • 4 oz (1/2 cup/113 grams) firmly packed light or dark muscovado sugar
  • ½ tsp fine sea salt
  • 19⅛ oz (2¼ cups/540 grams) half and half
  • ¾ tsp vanilla bean paste or vanilla extract
  • Whipped cream, for serving
  • Buttermilk Caramel Sauce (see recipe below) or other caramel sauce, for serving
  • Flaky sea salt (like Maldon), for serving


  1. Position a rack in the center of the oven and preheat the oven to 325 F. Set 8 small (6- to 8-oz) ramekins, cups or coffee cups in a small roasting pan. Bring a kettle of water to a boil.
  2. In a medium bowl, whisk the egg yolks until smooth.
  3. In a medium saucepan over medium heat, melt together the butter, sugar and salt. Whisking often, cook until the sugar begins to caramelize, darkening in color and smelling nutty, 3 to 4 minutes. Carefully and slowly whisk in the half-and-half. The caramel will seize at first, melting back into the mixture once all the liquid is added. Stirring often, bring the mixture to a simmer. Remove the pan from the heat. Stir in the vanilla bean paste or vanilla extract.
  4. Whisk a small amount of the hot liquid into the yolks to warm them and then gradually whisk in the remainder. Set a fine mesh sieve over a large heatproof measuring cup. Pour the custard through the sieve. Divide the custard evenly among the ramekins.
  5. Slide out the oven rack and place the roasting pan on the rack. Carefully fill the roasting pan with boiling water halfway up the ramekins, taking care not to splash any water into the custards. Slide the rack back into place. Bake until the custards are just set but still jiggle when tapped and a thin knife inserted into the center of one of the custards comes out clean, 30 to 45 minutes, depending on the size, depth, and thickness of the ramekins (use the “jiggle test” and knife tester as your clues for doneness.) Let the custards cool out of the roasting pan for 5 minutes. Cover loosely with plastic wrap and chill for 3 to 4 hours.
  6. To serve, top each pot de crème with a dollop of whipped cream, a drizzle of caramel sauce, and a smattering of flaky sea salt.


Buttermilk Caramel Sauce


  • 7 oz (1 cup/200 grams) turbinado sugar or grated piloncillo
  • 2 tbsp (1 oz/28 grams) water
  • 1 tbsp honey, brown rice syrup, or agave nectar
  • ½ tsp fine sea salt
  • 2 oz (4 tbsp/57 grams) unsalted butter, cut into cubes
  • 4¼ oz (1/2 cup/120 grams) buttermilk, well-shaken
  • 4¼ oz (1/2 cup/120 grams) heavy cream
  • ¼ tsp vanilla extract


  1. In a medium heavy-bottomed saucepan, gently stir together the sugar, water, honey, and salt. Set the pan over medium-high heat. Stirring gently, bring the mixture to a boil, and then stop stirring. Cook the sugar syrup until it caramelizes, about 5 to 7 minutes, swirling the pan occasionally. The color of the sugar will make it a bit tough to gauge by sight if the sugar is caramelizing, so watch for a thickening of the syrup and a few wisps of smoke coming from the pot, and keep your nose tuned in for a slightly smoky smell; if you’d like to use a candy thermometer for extra insurance, caramelization will happen at about 300 F.
  2. Remove the caramel from the heat and whisk in the butter. Carefully whisk in the buttermilk and cream. Place the pan back on the heat and bring the caramel back up to a simmer, whisking all the while. Cook for 1 additional minute; if any lumps formed when you poured in the liquids, they should smooth out completely during this time. Remove the pan from the heat again and whisk in the vanilla extract. Chill in the refrigerator until you’re ready to serve.


source : sugarhero

Salted caramel chocolate torte

caramel choco torte BBC

Salted caramel chocolate torte

Yields:  8slices (20cm)

Prep time: 1 hr 15 mins
Cooking time: 15 mins


175g digestive biscuits

85g butter, melted

397g can caramel (we used Carnation caramel)

1 tsp sea salt, plus extra to serve

300g plain chocolate (70% solids), broken into chunks

600ml tub double cream

25g icing sugar

2 tsp vanilla extract

salted caramel chocolates, to decorate (find them in Waitrose, Sainsbury’s or Marks & Spencer)

single cream, to serve (optional)


  1. Line the base of a deep, round 20cm loose-bottomed cake tin with a circle of baking parchment. Line the sides with one long strip that comes just above the sides of the tin – staple or paper clip where the strip overlaps to hold it in place.
  2. Crush the biscuits in a plastic bag or bowl with the end of a rolling pin. Stir into the melted butter, then evenly press into the bottom of the tin. Chill for 10 mins.
  3. Reserve 2 tbsp of the caramel. Stir the sea salt into the remainder and spoon into the centre of the biscuit base. Gently spread so the base is evenly covered but a visible 1-2cm border of biscuit remains around the edge. Chill for 20 mins while you make the chocolate layer.
  4. Gently melt the chocolate in a large heatproof bowl over a pan of barely simmering water. Stir 1 tbsp of the cream into the reserved caramel, then cover and chill until ready to decorate. Once the chocolate has melted, turn off the heat but leave the bowl where it is, and gradually stir in the remaining cream until you have a smooth, shiny, thick chocolate sauce. Sift in the icing sugar and stir in with the vanilla extract. Lift off the heat and let the mixture cool for 10 mins.
  5. Ladle or pour the chocolate mixture around the edge of the torte first, so it fills the biscuit border, sealing the caramel in the centre. Then ladle or pour in the rest and gently shake to smooth the surface. Chill for at least 5 hrs or up to 24 hours until firm.
  6. Remove the torte from the tin, then carefully peel off the strip of paper and transfer to a serving plate. Dot the chocolates on top. Spoon the reserved caramel-cream mixture into a small food or freezer bag. Snip off the tiniest tip of the corner to make a very small opening, then squiggle lines of caramel over the top. Chill until ready to serve. Scatter with a pinch or two of sea salt before serving, then thinly slice. Eat with a drizzle of single cream, if you like.

source: bbcgoodfood

Peanut Butter Brownie Caramelitas

PB Brownie Carmelitas IAB

Peanut Butter Brownie Caramelitas

Yields:  9″ x 9″


1 cup butter melted, then cooled

4 eggs

2 teaspoons McCormick® vanilla

2 cups white sugar

2/3 cup unsweetened cocoa powder

1 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1 cup peanut butter morsels

Caramel Sauce

1 eleven ounce bag of Kraft® Caramel Bits

1 teaspoon McCormick® vanilla extract

1/2 cup milk

PB Brownie Carmelitas IAB2


  1. Melt butter in microwave and set aside to cool slightly.
  2. Sift together all dry ingredients in a large bowl.
  3. In a medium bowl, beat the eggs with the vanilla. Add into the dry ingredients and gently stir.
  4. Pour the melted butter into brownie mixture and mix until just incorporated.
  5. Spread 1/2 of the brownie batter (about 2 cups) into a prepared 9-inch square pan and bake for 10-12 minutes at 350 degrees.


Caramel Sauce

  1. Place caramel bits in a medium saucepan and turn heat to medium-low. Add in milk and stir until all caramel bits are melted (about 5 minutes). Remove from heat and add in vanilla, stir to full incorporate.
  2. When time is up, remove brownie from oven and cover with 1 cup of peanut butter morsels.
  3. Pour caramel sauce over over peanut butter morsels.
  4. Cover caramel sauce with remaining two cups of brownie batter.
  5. Bake for 18-20 minutes, or until edges start to get a little dark.
  6. Remove from oven and allow to cool completely, at least 4 hours

source:  iambaker

Salted Caramel

salted caramel



1 cup granulated sugar

1/4 cup + 2 Tbsp water

1/4 cup salted butter, diced into 1 Tbsp pieces

1/2 cup heavy cream

1/2 tsp fine sea salt or 3/4 tsp Maldon, more to taste if desired


  1. Gather all of your ingredients and have them nearby ready to add to the mixture as needed.
  2. In a heavy-bottomed 2 – 3 quart saucepan (something that isn’t dark on bottom so you can see the shade of caramel), heat sugar and water over medium-high heat whisking constantly to dissolve sugar.
  3. Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally (this will take time, so be patient. It will first bubble vigorously and steam and it will be a clear shade, then bubbling will continue but the bubbles will become smaller and slower and it will slowly tint yellowish, then orangish, then a deep reddish orange and that is what you are looking for).
  4. Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat. Carefully pour in cream and immediately whisk to combine (it will bubble vigorously).
  5. Whisk until mixture is smooth. Stir in sea salt. Pour caramel into a glass jar to cool. Once cool, store in an airtight container in refrigerator.

source: Cooking Classy

Southern Caramel Cake


Southern Caramel Cake

Yield:  three 9″ round pans


For the Cake:

1 cup (2 sticks) unsalted butter, room temperature

⅓ cup vegetable oil

2½ cups granulated sugar

3 cups sifted cake flour

6 large eggs plus 2 egg yolks, room temperature

1 teaspoon baking powder

½ teaspoon salt

1 cup sour cream

2 tablespoons pure vanilla extract

Caramel Icing:

1½ sticks butter

2 (12 ounce) cans evaporated milk

2 cup granulated sugar

2 teaspoons pure vanilla extract

For the Cake:
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, cream butter, oil and sugar on high until fully incorporated and light and fluffy, about 5-6 minutes.
  3. Turn mixer to medium speed and mix in eggs and egg yolks one at a time until well incorporated.
  4. Add in vanilla extract and mix.
  5. Sift cake flour, baking powder and salt into a medium sized bowl.
  6. With mixer on slow speed, alternate adding in flour mixture and sour cream ending with flour mixture until mixed through.
  7. Do not over mix.
  8. Spray three 9 inch round cake pans with baking spray or grease and flour them.
  9. Pour batter into individual cake pans evenly.
  10. Bake in preheated oven for 23-30 minutes or until fully baked (but DON’T OVERBAKE THESE CAKES- CHECK THEM EARILER SO THEY DON’T DRY OUT).
  11. Remove cake pans from oven and cool on cooling racks for 10 minutes.
  12. Remove cakes from pans and wait until completely cooled to ice.
For the Caramel Icing:
  1. Add butter, evaporated milk, and sugar to saucepan over medium heat until everything has melted together.
  2. Leave over medium to low heat stirring periodically for about 1½- 2 hours (watch the entire time to make sure it does not burn until thickened and caramel has darkened to a beautiful golden brown.
  3. Make sure that the caramel turns the color of the photo below before stopping the heat.
  4. It should also coat the back of a spoon to ensure thickness.
  5. Be careful to watch, adjusting heat temperature to not let it burn.
  6. Remove from heat and add in vanilla extract.
  7. Cool for about 15-20 minutes before icing the cake.

source:  grandbaby-cakes

Salted Caramel Sauce


Salted Caramel Sauce


2 cups granulated sugar

12 tbsp unsalted butter, diced

1 cup heavy cream

3tbsp salt


  1.  In a semi-deep non-stick pot, heat sugar over medium high heat stirring often
  2. The sugar will soon start to clump together. This is ok
  3. The sugar will soon start to break down into a liquid so switch to a whisk to get rid of the clumps
  4. Once the sugar is in liquid form, you’ll want to continue stirring and heating it up to 350degrees Fahrenheit on your candy thermometer
  5. Once it hits 350degrees Fahrenheit, carefully add the butter. The mixture will hiss and splatter a bit. Continue stirring until all the butter has melted.
  6. Once the butter has melted, add the heavy cream.  Since the heavy cream is cold, your mixture will bubble and splatter a bit as well. Stir the mixture then let boil for 3 minutes
  7. Remove from heat, stir in the salt, and let it completely cool down before pouring it into any jars.
  8. Store in the refrigerator and warm up slightly to drizzle or use ofr desserts.

source:  tablefortwoblog

Southern Caramel Cake


Southern Caramel Cake

Yield:  two  9″ round pans



¾ cup (1½ sticks) butter

1 cup milk

2 cups sifted all-purpose flour

2¾ teaspoons baking powder

½ teaspoon salt

4 eggs

2 cups sugar

1 teaspoon vanilla extract

Caramel Icing

One (1-pound) box light brown sugar

½ cup (1 stick) butter

7 tablespoons evaporated milk

1 teaspoon vanilla extract

  1. Make the cake. Preheat oven to 325 degrees. Grease and flour 2 9-inch cake pans.
  2. In a small saucepan, cook the butter and milk over low heat until the butter melts. Stir well and let cool to room temperature.
  3. In a medium bowl, combine the flour, baking powder, and salt.
  4. Using an electric mixer, beat eggs and sugar on high speed until light yellow and smooth.
  5. Stir the flour mixture into the egg mixture just until combined.
  6. Add the cooled milk mixture and vanilla and stir well.
  7. Divide the batter between the two pans and bake 25 to 30 minutes, or until cake springs back when touched lightly in the middle.
  8. Place pans on a wire rack and let cool 10 minutes. Remove cakes from pans and let cool completely on racks.
  9. Make icing. In a medium saucepan with a heavy bottom, combine the brown sugar, butter, evaporated milk, and vanilla extract. Bring to boil over medium-high heat. Stir well and turn heat down so mixture boils gently. Cook for 7 minutes. Let cool for 5 minutes.
  10. Beat the icing with a wooden spoon for 2 to 3 minutes to thicken.
  11. Place bottom layer on a platter or cake stand. Working quickly before icing sets up, spread icing on top. Place second layer on top. Ice the top and sides. A knife dipped in hot water can help smooth the icing out.
If icing becomes too hard while you are spreading it, place it over low heat and whisk in another tablespoon or two of evaporated milk until smooth.
I actually made more icing than the recipe calls for. My cakes were a little sunken in the middle once they cooled and I didn’t have a sharp enough serrated knife to even the top of the cake out. Because of this, a lot of my icing pooled in the middle and I needed more.
If you think you need extra, add another 1⅓ cups brown sugar, 4 tablespoons butter, and 3½ tablespoons evaporated milk. Plus a little extra vanilla if you desire.


source:  spicysouthernkitchen


Salted Caramel Sauce


Salted Caramel Sauce


1 cup granulated sugar
1/4 cup water
1 teaspoon light-colored corn syrup (can be omitted but helps reduce crystallization)
1/2 cup whipping or heavy cream
1 tablespoon vanilla extract, optional (or substitute with bourbon, rum, Grand Marnier, or a favorite liqueur)
1/2 to 1 teaspoon salt, optional and to taste (for a true ‘salted caramel’ sauce, I use 1 teaspoon)


  1. Tie up your hair, put your phone down, get small children out of the kitchen. Have all the ingredients in place including hot mitts and a glass jar or heat-safe container nearby. You’re working with boiling sugar and your full attention on the recipe is necessary.
  2. In a medium to large saucepan (use a pan much larger than you think you’ll need because the sauce will bubble very vigorously at the end), add the sugar, water, corn syrup and bring to a boil over high heat, whisking until sugar has dissolved.
  3. Allow the mixture to boil for 5 to 12 minutes, or as necessary, for it to turn caramel-colored, at which point it will likely be smoking slightly. The final stage where the mixture turns from pale amber to that perfect shade of caramel can go quickly, in less than 30 seconds, so keep a watchful eye and don’t let it burn. Super stinky and you’ll have to start over. Throughout the boiling time, you can swirl the pan gently every minute or two if necessary, but the less the sugary mixture gets on the sides of the pan, the better in preventing crystallization in the final sauce.
  4. As soon as the sauce has turned caramel-colored, reduce the heat to low.
  5. Very carefully and slowly, add the cream. Stand back because mixture will bubble up considerably.
  6. Optionally, and very carefully, add the vanilla and salt, to taste. Stand back because mixture will bubble up again.
  7. Whisk until sauce is smooth and combined, and let it boil another 1 minute, which helps thicken it up.
  8. Transfer sauce to glass jar or heat-safe container (easiest to pour into a 2-cup measuring cup and then easily pour into glass jar). Allow sauce to cool uncovered to room temperature; sauce thickens considerably as it cools. Sauce will keep airtight at room temp for at least 1 month, although will likely last much longer; use common sense if giving as gifts with storage considerations.

source:  averiecooks

Southern Caramel Cake


Southern Caramel Cake

Yield:  three  9″ round pans


For the Cake:

3 cups cake flour

3 teaspoons baking powder

1/2 teaspoon salt

1 cup (2 sticks) of unsalted butter, softened at room temperature

2 cups granulated sugar

4 large eggs

1 cup milk

1 teaspoon pure vanilla extract

Caramel icing, recipes below

3/4 cup of finely chopped toasted pecans, or whole pecan halves, optional

For the Caramel Icing:

2 cups of granulated sugar

1-1/2 teaspoons of baking soda

2 tablespoons of white corn syrup

1/2 cup of buttermilk

1/2 cup of vegetable shortening

1/2 cup of unsalted butter

1 teaspoon pure vanilla extract


Have everything at room temperature. Preheat oven to 350 degrees. Spray the bottoms of three 9-inch cake pans with cooking spray. Cut rounds of parchment paper to place into the bottoms of each pan and grease or flour the pan and paper, or spray with Baker’s Joy; set aside. In a large bowl, sift together the cake flour, baking powder and salt; set aside.

With a mixer, cream the butter first on medium speed, then add the sugar a little at a time, beating well for about 6 minutes total. Reduce the speed to low and add the eggs, one at a time, mixing each in before adding the next one. Start adding the flour and alternate adding in the flour and the milk, starting with the flour and ending with the flour. Add the vanilla and mix well.

Equally divide the batter among the three pans and level the batter. Bake at 350 degrees for about 25 to 30 minutes, or until a toothpick comes back clean, shifting the pans around halfway through. Don’t overcook it or it will be dry, so check at about 20 minutes. Cool in the pan for about 10 minutes, turn out onto a rack to cool completely.

For the icing, combine all ingredients except vanilla in a saucepan. Cook over medium heat, whisking constantly, until it reaches the desired caramel color. Remove from heat and add vanilla. Use a hand held mixer to beat it until it cools and becomes thick enough to spread. Spread thinly on each layer, on the top and along the sides. Sprinkle the nuts on top before icing sets, or decorate the top and sides with whole pecan halves.

Note: I used Swan’s Down cake flour and Land O’Lakes unsalted butter. To make a cake flour substitute, for every 1 cup of cake flour, use 1 cup of all purpose flour MINUS 2 tablespoons. Replace the 2 tablespoons of flour with cornstarch and whisk together well.

source:  deepsouthdish