HOMEMADE CARAMEL CUPS
These delicious chocolate caramel cups are not only totally decadent, they're actually easy to make!
Provided by Holly Nilsson
Categories Candy
Time 1h
Number Of Ingredients 8
Steps:
- In a small saucepan, combine sugar, corn syrup & water. Bring to a boil over medium heat.
- Allow mixture to boil until the liquid reaches an amber color (approx. 15 minutes... but keep a close eye on it starting at about 10 minutes).
- Once the mixture has reached a nice amber color, remove from heat. While stirring, slowly pour in ⅓ cup cream. Stir in vanilla, butter and salt. Let cool about 15-20 minutes. Stir in remaining cream and cool to room temperature.
- Melt chocolate in a double boiler (or on low in the microwave) until smooth.
- Pour a little bit of chocolate into each of your wells (either your molds or your foil baking/candy cups). Smooth it up the sides and across the bottom making sure you have a thick uniform layer.
- Refrigerate 5 minutes to set. Remove from the fridge and if using a mold, hold it up to the light to check for thin spots.
- Fill almost to the top of the chocolate with the caramel. Refrigerate about 5 minutes.
- Top with more chocolate and tap the molds gently on the counter to smooth. Let set in the fridge 20 minutes.
Nutrition Facts : Calories 117 kcal, Carbohydrate 22 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 11 mg, Sodium 15 mg, Sugar 22 g, ServingSize 1 serving
CARAMEL CUPS
These are a crowd pleaser. They have a flaky crust wih a creamy caramel filling.
Provided by Dawn
Categories Desserts Cookies Filled Cookie Recipes
Time 45m
Yield 48
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the cream cheese, butter or margarine and flour. Mix to form a dough. Pinch off 48 equal pieces and press into mini tassie pans.
- Bake at 350 degrees F (175 degrees C) for 15 minutes or until lightly brown. Cool slightly. Be careful taking out of pans, they break easily.
- In the microwave on medium high heat. Melt the caramels and 1/2 cup evaporated milk. Stir until creamy. Pour into melted caramel into shells and top with frosting.
- To Make Frosting: Beat the sugar, 1/3 cup evaporated milk, shortening and vanilla until light and creamy.
Nutrition Facts : Calories 148.4 calories, Carbohydrate 12.9 g, Cholesterol 15.9 mg, Fat 10.4 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 4.7 g, Sodium 62.5 mg, Sugar 7.9 g
CARAMEL TASSIES
Buttery cookie cups with a smooth caramel filling make a nice addition to a Christmas dessert tray. These are one of my family's favorites.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and cream cheese until light and fluffy. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Roll dough into 1-in. balls; press onto the bottom and up the sides of ungreased miniature muffin cups. Prick bottoms with a fork. Bake at 375° for 15-17 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks., In a large heavy saucepan over low heat, melt caramels with milk. Remove from the heat; cool slightly. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of the bag. Pipe filling into pastry cups. Cool to room temperature., For frosting, in a small bowl, beat shortening and butter until smooth. Gradually beat in confectioners' sugar and milk until fluffy. Pipe onto filling. Store in the refrigerator.
Nutrition Facts : Calories 112 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 71mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
CREAMY CARAMEL CUPS (WITH OR WITHOUT KAHLUA)
Creamy caramel filled cups that make an elegant statement to your cookie trays. And they freeze well, what more could you want?
Provided by Michele7
Categories Dessert
Time 1h15m
Yield 45 cups
Number Of Ingredients 12
Steps:
- If you object to liqueur, the Kahlua can be omitted.
- By hand, mix the dough ingredients together.
- Make into small balls.
- Press into mini muffin cups and prick with a fork 4-5 times.
- Bake 350F for 12-15 minutes.
- Let cool and then remove from tins.
- Using a double boiler, melt the caramels.
- Add the evaporated milk and Kahlua, stirring well.
- Fill the tarts 1/2 full with the melted filling.
- Beat 1/2 cup margarine, 1/2 cup Crisco and 1/2 cup sugar until very smooth and fluffy.
- Add 1 small can evaporated milk and 1 T Kahula, or more to taste.
- Beat at least 10-15 minutes or until the consistancy of a light fluffy whipped topping.
- Using a pastry bag, or a strong plastic bag with the corner cut off, pipe the frosting on top of the cooled caramel filled cups.
- Sprinkle the tops with nuts or sprinkles.
- If I'm in a cookie baking frenzy, I make the dough cups one day and then fill and ice them another.
- I keep them in the freezer until it's time to put them on my trays.
CARAMEL CUPS
A Delicious little Caramel Cup made in little muffin pans, Basically this is just an adapted Caramel Slice recipe made in muffin pans... Simple but very delicious and they look great on a plate at parties etc.
Provided by dizzydi
Categories Dessert
Time 50m
Yield 48 serving(s)
Number Of Ingredients 8
Steps:
- Make sure you spray muffin pans well with non stick spray!
- Base:.
- Add melted butter to brown sugar, coconut and S.R. Flour and place a teaspoonfull into mini muffin trays and bake in 170degree oven for around 8 minutes.
- Filling:.
- Place condensed milk, butter & golden syrup in a saucepan over medium heat and combine till butter is melted and mix begins to bubble, remove from heat and place a dessertspoonful on top of base in muffin pans and return to oven for around 10 minutes or until a nice caramelly brown colour, remove from oven and allow to cool.
- Topping:.
- Melt chocolate in a bowl and dip cooled Caramel Cup tops into melted chocolate and allow to set.
Nutrition Facts : Calories 126.7, Fat 8.3, SaturatedFat 5.5, Cholesterol 10.2, Sodium 68.3, Carbohydrate 13.8, Fiber 1.6, Sugar 9.2, Protein 2.3
CARAMEL PECAN CUPS
Steps:
- 1.Stir the chocolate and heavy cream in a microwavable bowl. Microwave on HIGH for 1 minute or until the chocolate is melted. Stir until the chocolate mixture is smooth. 2.Place 1 teaspoon chocolate mixture into each pastry cup. Drizzle with the caramel topping and sprinkle with the pecans.
CHOCOLATE-CARAMEL DESSERT CUPS RECIPE
Create delicious dessert cups made with graham cracker, chocolate, caramel, pudding, and sliced almonds. This Chocolate-Caramel Dessert Cups look great and taste even better.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Combine graham crumbs, sugar, nuts and butter; spread onto bottom of 8-inch square pan. Bake 10 min.
- Meanwhile, melt 2 oz. semi-sweet chocolate as directed on package; set aside. Microwave caramels and water in small microwaveable bowl on HIGH 2 min. or until caramels begin to melt; stir until completely melted.
- Beat pudding mix and milk with whisk 2 min. Stir in melted chocolate.
- Spoon 1 Tbsp. crumb mixture into each of 8 dessert cups; top with 2 Tbsp. pudding mixture and 1 Tbsp. caramel sauce. Cover with remaining pudding mixture; sprinkle with coconut.
- Refrigerate 1 hour. Melt remaining chocolate; drizzle over desserts just before serving.
Nutrition Facts : Calories 280, Fat 12 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 15 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
CARAMEL APPLE PIE CUPS
When you want a change from the same old apple pie, these miniature apple pies are a nice alternative.I find the double crust and the smaller size of the pies a good balance for the sweetness of the filling.These are best served warm with a good quality vanilla ice cream.
Provided by Carrie Ann
Categories Pie
Time 1h15m
Yield 12 small pies
Number Of Ingredients 10
Steps:
- Combine apples, sugar, butter,juice, cream, spices, cornstarch and caramels in a skillet.
- Bring to boiling over high heat, stirring frequently, 8-10 minutes.
- Lower heat to medium; cook for another 2-3 minutes.
- Remove from heat.
- Preheat oven to 425 degrees.
- Roll pie crust out to 1/4" thickness.
- Cut out circles just large enough to fit 12 3" diameter muffin cups with a bit of overlap all around the edge.
- Cut slightly smaller circles for lids.
- Press dough on bottoms and up sides of muffin cups overlapping rim slightly.
- Fill each cup with a scant 1/4 cup of filling.
- Brush edges of smaller circles with egg.
- Place smaller circles on top of filled cups; pinch pastry edges together to seal.
- Pierce top of pie cups or cut out with miniature cutters before brushing on egg wash.
- Bake at 425 degrees for 15 minutes or until filling is bubbly.
BLONDE BROWNIE CARAMEL CUPS
These are a lot of fun. In the center of a blonde brownie is a little chocolate surprise under the caramel! I found this in a Pillsbury Bake-Off recipe book.
Provided by SharleneW
Categories Bar Cookie
Time 40m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350°F.
- Line 16 muffin cups with foil or paper baking cups.
- Melt butter in medium saucepan over low heat.
- Remove from heat and stir in brown sugar.
- Add vanilla and egg; mix well.
- Add flour, baking powder and salt; blend well.
- Stir in 1/2 cup chopped nuts.
- Divide batter evenly into lined muffin cups.
- Bake for 16 to 20 minutes or until golden brown.
- Meanwhile, in small saucepan over low heat, melt caramels with water; stir constantly until smooth (or microwave in glass bowl with 1 tablespoon water on High for 2-3 minutes, stirring occasionally).
- Immediately after brownie cups are removed from oven, place chocolate chips evenly into middle of each brownie.
- Spoon 1 scant tablespoon of caramel over chocolate chips in each cup.
- If necessary, stir additional water into melted caramels to maintain spoonable consistency.
- Sprinkle 1/4 cup finly chopped nuts evenly over brownies.
- Cool completely.
- Store in tightly covered container.
Nutrition Facts : Calories 248.2, Fat 12, SaturatedFat 5.4, Cholesterol 29.4, Sodium 184.3, Carbohydrate 34.1, Fiber 1.1, Sugar 24.7, Protein 3.2
HOMEMADE CARAMELS
Perfect for gift giving! They suggest wrapping these individually in freezer paper. Use the waxy side against the candy then you can decorate the outside of the wrap. Another recipe from a local grocery.
Provided by PrimQuilter
Categories Candy
Time 30m
Yield 48 pieces
Number Of Ingredients 6
Steps:
- Melt butter; add brown sugar and salt, mixing well.
- Stir in corn syrup.
- Gradually add milk, stirring constantly.
- Cook and stir over medium heat until candy reaches firm ball stage (245 degrees).
- This will take 12-15 minutes.
- Remove from heat and stir in vanilla.
- Pour into greased 9x13 pan.
- Let cool.
- Cut into 48 pieces with a sharp knife.
Nutrition Facts : Calories 119.7, Fat 4.6, SaturatedFat 2.9, Cholesterol 13, Sodium 52.2, Carbohydrate 20, Sugar 16.3, Protein 0.7
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