Caramel Crunch Bars
4-1/2 graham crackers
1 pkg. (11 oz.) Kraft Caramel Bits
2 tbsp. milk
1/2 cup peanuts
1/2 cup miniature marshmallows
1/2 cup coarsely crushed pretzels
1 pkg. (4 oz.) semi-sweet chocolate, melted
Line 8-inch square pan with foil, with ends of foil extending over sides; spray foil with cooking spray. Place grahams on bottom of pan, cutting to fit if necessary.
Microwave caramel bits and milk in microwaveable bowl on high 2 minutes or until caramel bits are completely melted and mixture is blended, stirring every 30 seconds. Pour over grahams; top with next 3 ingredients. Drizzle with chocolate.
Refrigerate at least 1 hour. Use foil handles to remove dessert from pan before cutting into bars to serve.
Caramel Marshmallows
These are so simple to make and take no time. I couldn't believe it when chefs and gourmet cooks raved about them — until I broke down and tried it.
Marshmallows
1 bag large or jumbo marshmallows
Caramel Icing
1/2 cup unsalted butter
1 cup packed dark brown sugar
1/4 cup milk
1 cup sifted powdered sugar
Melt butter in saucepan over low heat. Add brown sugar and milk. Bring to boil, stirring to dissolve sugar. Remove from heat. Cool for one minute, stirring; beat powdered sugar into milk mixture until smooth. Dip marshmallows into warm icing. If it hardens before they are all dipped, warm over low heat. Top with some toasted chopped pecans or coconut, sparkling crystal sugar or a light sprinkle of sea salt ... or just plain, because that's how good they are!
Caramallow Dip
Serve with sliced apples, marshmallows, graham crackers, shortbread cookies, strawberries, chunks of pound cake, salty pretzel sticks, or whatever you like.
4 cups marshmallows
25 Kraft caramels
1/4 cup canned evaporated milk
Microwave ingredients in large microwavable bowl on high 2 minutes; stir. Microwave 1 minute more, or until marshmallows are completely melted and mixture is well blended. Cool slightly.
Buttermilk Bourbon Caramel Sauce
11/2 cups granulated sugar
1/4 cup water
1 tbsp. light corn syrup
1/2 cup heavy cream
1/4 cup buttermilk
1 tbsp. butter, room temperature
2 tbsp. bourbon OR 1 tbsp. vanilla
Combine sugar, water and corn syrup in heavy-bottomed saucepan.
Bring mixture to a boil over medium heat. Cook, without stirring, for 15-20 minutes or until a patch of golden colored sugar develops. (Golden — not golden brown.)
Swirl the sugar mixture around the pan until the entire mixture turns an even, golden color. Turn off heat and slowly stir in heavy cream and buttermilk, being careful as the mixture will bubble slightly.
Stir in butter until fully combined. Stir in bourbon or vanilla. Let cool to room temperature and then transfer to an airtight container. Store in the refrigerator for up to one week. Note: If any clumps or crystals form, just heat the sauce again over low heat. Makes 2 cups.
Autumn Caramels
2 cups apple cider
3/4 cup heavy whipping cream
1/4 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. allspice
1/8 tsp. nutmeg
1-1/4 cups sugar
1/2 cup dark brown sugar
1/3 cup white corn syrup
1 stick unsalted butter, cubed
In small saucepan set over medium heat, bring cider to a simmer and heat until it is reduced to 1/3 cup, about 35 minutes. Set aside to cool.
Line 8-inch square pan with aluminum foil. Butter or spray foil with nonstick spray. In a glass measuring cup or small bowl combine heavy cream, salt, cinnamon, allspice, nutmeg and reduced cider. Set aside.
In a large heavy-bottomed saucepan combine sugar, brown sugar and corn syrup. Set over low heat and cook, stirring, until sugar dissolved. Simmer sugar mixture until a candy thermometer registers 234 degrees.
Remove mixture from heat, and slowly whisk in the cream mixture (mixture may foam and splatter, so be careful; oven mitts are a good idea). Add cubed butter and stir until butter is melted and incorporated. Return pan to heat and cook over low heat, stirring frequently, until mixture is thickened and sticky and the candy thermometer registers 250 degrees.
Remove caramel from heat and pour into prepared pan. Let mixture cool to room temperature, or refrigerate until set. Once set, flip caramel onto a baking sheet covered with lightly oiled parchment or wax paper; peel off foil. Using a sharp knife, cut caramel into 1-inch-wide strips and then into 1-inch squares. Wrap each piece in wax paper, twisting each end. Store caramels in an airtight container in refrigerator for up to 2 weeks.
Caramel Pie
This rich custard pie is a classic favorite. The secret is to make the caramel in a cast iron skillet! I made this pie for my friend, Dianne Odell, who shared my love of caramel. Dianne was the longest living polio survivor in the world confined to an iron lung. She was a special soul who helped us all become better servants.
1 (9-inch) pie shell, baked
1 cup white sugar
1/3 cup all-purpose flour
1/8 tsp. salt
2 cups milk
4 egg yolks, beaten
4 egg whites
1 cup white sugar
1/4 tsp. vanilla
1 tbsp. butter
In medium saucepan, mix together 1 cup sugar, flour, cornstarch, salt, milk and egg yolks, stirring until smooth. Cook over medium heat until thick and bubbly, stirring constantly. Remove from heat and set aside.
Sprinkle remaining 1 cup sugar in a 10-inch cast iron skillet. Cook over medium heat, stirring constantly until sugar is caramelized — golden color. Remove from heat and carefully pour into warm cream mixture. Stir constantly. It may lump up, but will melt and the mixture will be smooth again. Add vanilla and butter. Stir until smooth. Pour mixture into baked pie shell.
Make meringue out of the egg whites, adding sugar to taste, and spread on top of pie. Bake until light brown. Or forgo the meringue and top with whipped cream.
— Don McLeary of Jackson
Sweet Potato Cinnamon Roll Cake with Caramel Fudge Topping
2 (1/4-oz.) envelopes active dry yeast
1/2 cup warm water
1 tsp. sugar
5-1/2 cups bread flour, divided
1-1/2 tsp. salt
1 tsp. baking soda
1 cup cooked mashed sweet potato
1 large egg, lightly beaten
1 cup buttermilk
1/2 cup granulated sugar
1/4cup butter, melted
2/3 cup granulated sugar
2/3cup firmly packed brown sugar
1 tbsp. ground cinnamon
1 cup pecans, toasted and chopped fine
1/4 cup butter, melted
Mix first 3 ingredients in a 1-cup glass measuring cup; let stand 5 minutes. Mix 4-1/2 cups bread flour, salt and baking soda. Beat yeast mixture and 1/2 cup bread flour at medium speed until well blended. Gradually add sweet potato, next 4 ingredients, and flour mixture, beating until well blended.
Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 4 to 5 minutes), gradually adding remaining 1/2cup bread flour. Place dough in a lightly greased large bowl, turning to grease top. Cover and let rise in a warm place free from drafts (oven with only light on), 1 to 1-1/2 hours or until doubled in bulk.
Stir together 2/3 cup granulated sugar and next 3 ingredients. Punch dough down; turn out onto a well-floured surface. Divide dough in half. Roll 1 portion into a 16-by-12-inch rectangle. Brush with half of 1/4cup melted butter. Sprinkle with half of sugar mixture. Cut dough lengthwise into 6 (2-inch-wide) strips using a pizza cutter or knife. Loosely coil one strip, and place in center of a lightly greased 10-inch round pan. Loosely coil remaining dough strips, one at a time, around center strip, attaching each to the end of the previous strip to make a single large spiral. Sugared sides of dough strips should face center of spiral. Repeat with remaining dough half, butter, and sugar mixture. Cover and let rise in a warm place free from drafts, 30 minutes or until doubled in bulk.
Preheat oven to 350 degrees. Bake 30 minutes or until lightly browned. Cool in pans on a wire rack 10 minutes. Remove from pans to serving platter.
Caramel Fudge Icing
1 cup firmly packed light brown sugar
1/2 cup butter
1/4 cup evaporated milk
1 cup powdered sugar
1 tsp. vanilla
Bring first 3 ingredients to boil over medium heat, whisking constantly for one minute. Remove from heat; whisk in powdered sugar and vanilla until smooth. Stir gently 3 to 5 minutes or until mixture begins to cool and thicken. Spoon over warm cake. If too thick, add a little milk.
— Josephine Murphy of Jackson
Caramel Flan
1-3/4 cups whipping cream
1 cup whole milk
Pinch of salt
1/2 vanilla bean, split lengthwise
1 cup sugar
1/3 cup water
3 large eggs
2 large yolks
7 tbsp. sugar
Position rack in center of oven and preheat to 350 degrees. Combine cream, milk and salt in heavy medium saucepan. Scrape seeds from vanilla bean into cream mixture, add bean. Bring to simmer over medium heat; remove from heat and let steep 30 minutes.
Meanwhile, combine 1 cup sugar and 1/3cup water in another heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat and cook without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Quickly pour caramel into six 3/4-cup ramekins or custard cups; using oven mitts, immediately tilt each ramekin to coat sides. Set ramekins into 13x9x2-inch baking pan.
Whisk eggs, egg yolks and 7 tablespoons sugar in medium bowl just until blended. Gradually and gently whisk cream mixture into egg mixture without creating lots of foam. Pour custard through small sieve into prepared ramekins, dividing evenly (mixture will fill ramekins). Pour enough hot water into baking pan to come halfway up sides of ramekins.
Bake until centers of flans are gently set, about 40 minutes. Transfer flans to rack and cool. Chill until cold, about 2 hours. Cover and chill overnight (Can be made 2 days ahead.)
To serve, run small sharp knife around flan to loosen. Turn over into plate. Shake gently to release flan. Carefully lift off ramekin allowing caramel syrup to run over flan. Repeat with remaining flans and serve.
Caramel Squares
Shortbread
1 cup butter
1/2cup powdered sugar
2 cups all-purpose flour
1/4 tsp. baking powder
In a large bowl, cream butter and sugar until light and fluffy. Stir together flour and baking powder; blend into butter mixture. Pat into a 7x11-inch pan; bake in preheated 350-degree oven for 12 to 15 minutes, or until edges are lightly browned
Caramel Filling
5 tbsp. butter
Scant 1/2 cup brown sugar
2 tbsp. honey
1 (14-oz.) can Eagle Brand sweetened condensed milk
1 tsp. vanilla
Chocolate Topping
8 oz. chocolate, melted
To make the filling, place the butter, brown sugar and honey in a saucepan and cook over medium heat, stirring constantly until sugar melts and ingredients are combined. Bring to boil and simmer for 7 minutes. Beat in sweetened condensed milk and vanilla. Pour filling over base and bake 20 minutes longer. Set aside to cool completely.
Spread the melted chocolate over the filling and set aside until firm, then cut into squares. Store at room temperature in an airtight container.
Sweet Potato Bars with Caramel Glaze
1 cup vegetable oil
2 cups sugar
4 large eggs
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
1/2 tsp. ground ginger
1 tsp. allspice
2 cups mashed, cooked sweet potatoes
Preheat oven to 350 degrees. Oil a 9x13-inch pan and set aside.
In a large bowl, whisk oil, sugar and eggs together.
In a medium bowl, stir together flour, baking powder, baking soda, salt, cinnamon, ginger and cloves. Add to oil mixture and whisk to combine. Whisk in the sweet potatoes until fully combined.
Pour batter into the prepared pan and bake about 25 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool cake at least 10 minutes in the pan before serving. Serve with caramel glaze and ice cream; garnish with candied pecans if you like.
Caramel Glaze
1 cup heavy cream
1/2 cup packed light brown sugar
1 tbsp. light corn syrup
1 tsp. pure vanilla
Bring cream, brown sugar, corn syrup and a pinch of salt to a boil in a 1 1/2-quart heavy saucepan over medium heat, stirring until sugar has dissolved. Boil until glaze registers 210 to 212 degrees on candy thermometer, 12 to 14 minutes, then stir in vanilla. Best served warm, drizzled over cake with a scoop of vanilla ice cream. You can reheat.
