CARAMEL FILING FOR CAKES TARTS AND DESSERTS
This creamy caramel filling is luxury on its own with a melt-in-the-mouth velvet texture. This simple and easy recipe takes no more than 15 minutes to make and will have you using it as a cake filling, tart filling, pie filling, macaron, cookies, or cupcakes. Made with condensed milk and golden syrup this is absolute heaven.
Provided by Veena Azmanov
Categories Dessert
Time 15m
Number Of Ingredients 5
Steps:
- Place brown sugar, golden syrup, and butter in a heavy-bottom saucepan over medium heat. Stir until all the butter has melted and the sugar has dissolved. Pro tip - Stir often and the heat to medium otherwise the sugar around the edges will burn and give the caramel a burnt taste.
- Reduce the heat and continue to cook until the mixture becomes darker in color. This takes about 2 to 3 minutes. Pro tip - once all the moisture has evaporated the sugar will start to caramelize further. This will give the caramel a deeper color.
- Next, reduce the heat to low. Add the condensed milk and let come to a boil on low heat again. Pro tip- when you add the condensed milk the mixture may appear curdled or separated but just combine and it will all become smooth.
- Cook on low for about another minute or two stirring constantly. The mixture will get thicker. Add the vanilla extract and take it off the heat. Pro tip - we want a smooth creamy texture that coats the back of a spoon.
- Set aside to cool slightly before you pour into a mason jar or fill a tart. Pro tip - The mixture will continue to thicken as it cools. You can pour warm caramel into a tart to help it smooth out easily.
- Enjoy!
Nutrition Facts : ServingSize 106 grams, Calories 386 kcal, Carbohydrate 61 g, Protein 5.4 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 45 mg, Sodium 171 mg, Sugar 60 g, UnsaturatedFat 3 g
CARAMEL FILLING
Make and share this Caramel Filling recipe from Food.com.
Provided by Dienia B.
Categories Dessert
Time 1h
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Cook butter, sugar and cream together until it threads.
- Add caramelized sugar and vanilla.
- Cool and fill cake.
- How to caramelize sugar:.
- Melt sugar in a fry pan, stirring constantly, until a golden brown.
- Add to mixture at once or it will harden.
Nutrition Facts : Calories 1786.7, Fat 96.9, SaturatedFat 60.8, Cholesterol 326.4, Sodium 245.2, Carbohydrate 233.2, Sugar 226.2, Protein 5.4
EASY CARAMEL SAUCE
For an easy go-to caramel sauce, try Ree Drummond's recipe, perfect over ice cream or pie, from The Pioneer Woman on Food Network.
Provided by Ree Drummond : Food Network
Categories dessert
Time 30m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.
CARAMEL PIE FILLING
Make and share this Caramel Pie Filling recipe from Food.com.
Provided by banananutbread
Categories Pie
Time 30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl, dissolve the cornstarch with 3/4 cups water. Beat the egg yolks and stir them into the cornstarch mixture. Set aside.
- In a saucepan, cook 3/4 cup sugar over low to medium heat until it is completely melted and a golden-brown colour. Add the remaining 3/4 cup sugar, 1/2 cup butter, and the remaining 3/4 cup water.
- Bring the mixture to a boil and stir the until butter has melted and the sugar has dissolved completely.
- Stir the cornstarch and egg mixture into the saucepan and bring the mixture to a low boil, stirring it constantly. Continue to boil slowly until the mixture thickens.
- Take the mixture off the heat, stir it until smooth, and let it cool. Stir in the vanilla and pour the pilling into a baked pie crust.
Nutrition Facts : Calories 272.1, Fat 12.5, SaturatedFat 7.7, Cholesterol 77.7, Sodium 84.8, Carbohydrate 40.4, Sugar 37.6, Protein 0.7
CARAMEL APPLE PIE FILLING (OAMC)
This is a recipe that my husband came up with when we had a lot of apples after apple picking several years ago. It has become a family favorite and one that we look forward to making after what has become a fun annual family outing at a beautiful orchard. We like using a combination of at least two or three varieties of apples for flavor and texture. Our favorite combination is Macintosh, Jonagold, and Granny Smith. I double or triple this recipe to can or freeze to use later in pies, over ice cream, on my oatmeal, or straight up, but it is so good it doesn't last long.
Provided by UrbanYogaMommy
Categories Pie
Time 1h
Yield 1 quart, 1 serving(s)
Number Of Ingredients 8
Steps:
- Peel, core, and slice apples. Should be about 6 cups of apples when sliced. Toss with lemon juice, cinnamon, and nutmeg.
- Cover or place into a resealable bag and allow flavors to mingle for 30 minutes.
- In a heavy bottomed saucepan, melt butter and brown sugar together. Stir frequently. Heat on medium heat until mixture starts to bubble. Add salt.
- Add apple mixture and all of the juices. Allow mixture to come to a gentle boil, lower heat and allow to simmer, stirring often, until the firmest apples start to soften. Cooking time can be adjusted to suit your preference for apple texture. My family likes their apples on the softer side, so I let it cook until the firmest apples are fork tender.
- If there is a lot of liquid, add 1 teaspoon of cornstarch and stir through. Let this simmer a bit longer because the cornstarch will not thicken unless the liquid is at a boil.
- Ladle into a prepared quart jar with at least 1" headspace and proceed with sealing. Or ladle into a container for freezing. 1 quart will fill one pie generously.
Nutrition Facts : Calories 1461.8, Fat 49.1, SaturatedFat 29.8, Cholesterol 122, Sodium 1018.6, Carbohydrate 278.8, Fiber 39.9, Sugar 220.2, Protein 4.9
CARAMEL-FILLED BROWNIES
This recipe for Caramel-Filled Brownies is the Original Caramel Creams® Brownie Recipe from the Goetze family. You must try this rich, fudgy brownie is filled with a mouth-watering layer of vanilla caramel.
Provided by Caramel Creams
Categories Dessert
Time 1h10m
Yield 12 Bars, 12 serving(s)
Number Of Ingredients 10
Steps:
- For the caramel sauce, melt butter with milk over low heat and add Caramel Creams®. Stir constantly. Remove from heat when the sauce is smooth.
- Preheat oven to 350° and line a 9"x13" pan with greased parchment paper. Combine butter and chocolate in a saucepan and melt over very low heat. Cool to room temperature. Whisk eggs until frothy. Add sugar, vanilla, and salt. Beat on high for 5 minutes, until smooth. Stir in chocolate mixture, add flour and mix until blended.
- Pour half of the brownie mixture in the pan and bake for 10 minutes, then remove brownies from oven. Spread the caramel sauce over the cooked brownies. Cover the caramel with the remaining brownie mix. Bake an additional 25-30 minutes at 350°. Cool for 2+ hours, in pan, at room temperature.
Nutrition Facts : Calories 493.1, Fat 25.5, SaturatedFat 14.8, Cholesterol 108.6, Sodium 338.5, Carbohydrate 65.5, Fiber 1.9, Sugar 51.1, Protein 6.2
CARAMEL TART FILLING
This is one of hubbies favourite desserts. Been making it now for 28 years. I usually make my own pastry shell with 1/2 measurement of recipe #177343. Have not included time for OPTIONAL EXTRA or baking of pastry shell. The pastry shells can be found in the freezer section or you can also buy small individual ones to use, though I find the premade (raw) to be very sweet. Thanking Evelyn/Athens who picked up an error in the original recipe with the flour - the original recipe said 2 to 3 tablespoons so I have changed it to 3 tablespoons from the 5 I had originally submitted.
Provided by ImPat
Categories Tarts
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Put brown sugar, plain flour, butter, vanilla essence and egg yolks into a medium saucepan and mix well together.
- Slowly add milk beating well (don't worry if mixture appears to curdle - it usually does).
- Put over a medium heat and stir continuously until it thickens and has a rich glossy brown colour, about 10 to 15 minutes.
- Let cool and pour into ready made cooked pie pastry shell.
- OPTIONAL EXTRA (MERINGUE TOPPING).
- Beat 2 egg whites till soft peaks form, slowly add in 4 tablespoon sugar until glossy and have stiff peaks.
- Spoon meringue onto caramel, making sure it covers the pastry.
- Put into a hot oven (200 degree C) and bake till golden - should only take a few minutes.
- Cut and serve with thick cream.
Nutrition Facts : Calories 285.8, Fat 12.1, SaturatedFat 4.4, Cholesterol 51.5, Sodium 165.5, Carbohydrate 41.4, Fiber 0.5, Sugar 26.8, Protein 3.4
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- Melt butter in a heavy 3-quart saucepan over medium heat. Add sugar and corn syrup, and cook, stirring constantly, 6 to 8 minutes or until mixture turns a deep caramel color. Gradually add cream, and cook, stirring constantly, 1 to 2 minutes or until smooth. Remove from heat, and let cool. Chill 2 hours or until thickened and spreading consistency.
- Note: Caramel Filling may be made up to 3 days ahead and refrigerated. Let stand at room temperature 1 hour or until spreading consistency.
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