Caramel Recipes

Gooey, rich, and deeply sweet, caramel lends its smooth flavor to cakes, tarts, and candies. Check out these 12 Caramel Recipes below.

Caramel Cake

The recipe for this butter cake draped in caramel fudge icing is based on a cake originally made by Louise Hodges, a home cook from Carmack, Mississippi. This recipe first appeared in our March 2012 issue, with Ben Mims’ story Sweet Southern Dreams. Click here for the recipe. Caramel Cake

Croquembouche (Caramel-Glazed Cream Puffs)

“The fine arts are five in number,” wrote the chef Marie-Antoine Carême, “painting, sculpture, poetry, music, and architecture—whereof the principle branch is confectionery.” He knew what he was talking about.

After all, he created croquembouche, a spire of caramelized cream puffs. —Catherine Whalen, from “Towering Cream Puffs” (December 1998). Click here for the recipe.

Caramel Apple Strata

Served warm and topped with vanilla sauce, this twist on bread pudding makes an indulgent breakfast treat. Click here for the recipe. 

Coconut Milk Caramels

These chewy, pleasantly salted coconut milk caramels can be purchased at roadside stalls in Lagos, Nigeria. Once the caramel has been combined with the coconut milk, stir constantly to keep the coconut milk solids from settling at the bottom of the pot and burning.
Read more in Sweet Relief: Coconut Milk Caramels. Click here for the recipe.

Salted Caramels

Michael Laiskonis, executive pastry chef at New York City’s Le Bernardin, gave us the recipe for these caramel candies. Be sure to wrap them individually in wax paper to store them. Click here for the recipe. 

Caramel Crumb Bars

In New Zealand, these shortbread bars are actually baked throughout the year, but the sheer extravagance of their double-layered topping — rich caramel and a crumbly butter streusel — makes them a perfect holiday treat. Click here for the recipe.

Peppermint Caramels

This dessert, topped with crushed peppermint candies, is one of many versions of kola, a kind of semisoft toffee adored all over Sweden. Click here to view the recipe.

Almond Caramels

The key to making these Swedish holiday treats is to grease the mini muffin liners with nonstick cooking spray before pouring in the caramels. Click here for the recipe. 

Baked Apples with Caramel Sauce

This recipe is based on one in Emily Luchetti‘s Four-Star Desserts (Harper Collins, 1996). We found that Fuji apples held their shape the best. Click here for the recipe.

Chocolate Caramel Tart

When making this dessert (from Brooklyn’s Marlow & Sons), we found that darker, Dutch-process cocoa powder makes for a more flavorful, cookie-like crust. Click here for the recipe. Chocolate Caramel Tart

Caramel Pound Cake

Although this cake is denser than its classic cousin, the addition of brown sugar to the batter and icing lends it a delicious butterscotch flavor. The pound cake commandments still apply, however; follow them closely for the best results. Click here for the recipe. 

Caramel Cake

Let the cake sit for two hours or so after icing it so that the frosting firms. Click here for the recipe. 

Courtesy: Saveur

 

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4 thoughts on “Caramel Recipes

  1. You are really appealing to my sweet tooth today. How did you know I had a weakness for caramel? You are bad, bad, bad for my diet. Lol.

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