Tag Archives: caramel

DIY Caramel Corn and other great gift ideas from Easybaked!

Posted on November 22, 2012 by Ruthanne

I love making and getting creative edible gifts. I’m not talking just a plate of Christmas cookies here…I’m talking unique and different.  Take Caramel Corn, for example.  It is my grandmother’s favorite and I remember spending long evenings watching my parents try various caramel corn recipes in search of the perfect (yet not too messy!) one.  There was the giant brown sack method (where you shake the caramel in) and the cookie sheet one where you pour the caramel on and try to mix it on the sheet (my dog liked that method– lots of popcorn on the floor!)

A few years ago a friend handed me an adorable little Christmas package with mysterious items inside (all tied up with a cute tag and bow) and when I opened it I found ingredients for caramel corn.  All I needed was butter….. I promptly made it and YUM!!!  Quick, easy, delicious and SUCH a creative gift.  This post is dedicated to the recipes you can use this Christmas to make creative and memorable gifts for your friends and families.

CARAMEL CORN:

  • Place  1/2c. packed brown sugar in a small bag and zip or tie it tightly.
  • Place 8 large marshmallows in a small bag and zip or tie it tightly.
  • Place both of the above ingredients in a larger bag or gift box with one packet of microwave popcorn.


Close the bag or box with the following directions:

  • Pop corn in microwave according to package
  • Place brown sugar, marshmallows and 1/2 stick (4T) butter into a 2 qt. bowl
  • Microwave for 3 minutes, stirring well at 1 and 1/2 minutes.  Syrup should be smooth and bubbly.
  • Pour over popped corn and enjoy!

Click on the photo below to get free printable tags to use with this gift:

OREO POPS:

These fun chocolate-covered Oreos on a stick are great for any season.  I made them for the 1st time last spring for a baby shower.  Change up the sprinkles and tie some cute Christmas tags on and you have a great stocking stuffer- or even a holiday centerpiece bouquet!  All the how-to tips, including pictures are available if you just click HERE.  I also made up some free tags for you to tie on your pops~   Click on the picture below to get the free printable file:

HOT CHOCOLATE POPS:

I made these as gifts for SO many people last year.  I made extra for myself.  These are so easy and SO delicious~ everyone will LOVE them.  What are they?  Chocolate (in a variety of flavors and colors) hardened over a marshmallow on a stick.  You stir them into hot milk and make the most creamy, delicious hot chocolate ever.  The best part?  You can make them WAY ahead.  I made some in December and used them in March…still wonderful.  The recipe and directions can be found by clicking HERE.  If you want to print some free tags to tie on your pops click on the image below:

SPICED MOCHA MIX:

My cousin Eden made little jars of this wonderful mix for us several years ago at Christmas and I’ve used the recipe ever since.  It’s just wonderful, easy to make, keeps for months in a sealed bag or jar and makes a great gift.  Want the recipe and easy directions?  Click HERE.  Free printable tags?  Click on the picture below to get them: (I actually printed these on full-sheet labels, cut them apart and made stickers for my jars…just another idea…)

I hope that these ideas have inspired you to create your own fun and unique Christmas gifts!!!  Enjoy!  ~r

Want to try some other fun Christmas recipes by Easybaked?  Click on an image below to be taken to the recipe:

Shop Amazon – Black Friday Deals Week

20 Comments

Posted in Beverages, Cake Pops, Candy, Cookies, Easy recipes, Miscellaneous, Seasonal dessert and tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

Butterscotch Caramel Cheesecake

Posted on November 16, 2012 by Ruthanne

Creamy butterscotch cheesecake and a thick layer of caramel sauce over a gingersnap crust .  A unique combination of delicious seasonal flavors!!!

Are you ready for Thanksgiving?  Have you decided what you’re having for dessert yet–other than the proverbial pumpkin pie?  This cheesecake combines three unique fall flavors- ginger, butterscotch and caramel- and it simply melts in your mouth.  Wow your guests with an Easybaked cheesecake!!

INGREDIENTS:

Crust:

  • One bag (13 oz.) of Archway ginger snaps, finely crushed. (approximately 2 cups)
  • 1/4 c. butter

Cheesecake:

  • 2 (8oz.) packages of Philadelphia Cream Cheese (softened)
  • 1/2c. sugar
  • 3 eggs
  • 2 c. butterscotch chips (melted)
  • 1 c. heavy whipping cream
  • 3 tsp. vanilla

Caramel Topping:

  • 32 Kraft caramels (unwrapped)
  • 1/2c. butter
  • 1 can (14oz.) sweetened condensed milk

DIRECTIONS:

  • Preheat oven to 325 degrees
  • Crush cookies into fine crumbs and add melted butter.  Combine well and press into the bottom of a 9-Inch Springform Pan
  • Beat softened cream cheese with sugar until smooth.
  • Add eggs one at a time, beating in between each one.
  • Add remaining cheesecake ingredients, beating until smooth.
  • Pour into crust and allow to sit at room temp for 30 minutes.
  • Place on a cookie sheet and bake for 60 minutes,
  • Turn off oven, open oven door a little and allow to sit for another 30 minutes.
  • Remove from oven and run knife around edge of pan.  Remove edge of pan. 
  • Allow to come to room temperature (make caramel topping during this time.)
  • Put caramels, condensed milk and margarine into a saucepan and melt over medium heat, stirring constantly until smooth (6-8 minutes)
  • Pour caramel over the top of the cooled cheesecake, spreading to edges.
  • Refrigerate overnight
  • Remove bottom of pan when cheesecake is thoroughly chilled.
  • Before serving, pipe whipped cream around edges of cheesecake if desired and sprinkle with a little cocoa powder.


My thoughts: A flavorful creamy cheesecake.  I love the gingersnap crust– that adds a lot of the fall spice to this.  I ADORE caramel- so there’s a lot of it on this cheesecake.  If you want less, simply halve the recipe and be happy!!  Have a wonderful Thanksgiving with your family and friends!!!!  Enjoy!  r~

One last yummy bite…..

Other cheesecake recipes from Easybaked that you might enjoy~ click on the image to be taken to the recipe:

Shop Amazon – Black Friday Deals Week

36 Comments

Posted in Cheesecakes and tagged , , , , , , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

Caramel Apple Cupcakes (with Halloween MISfortune cookies!)

Posted on October 13, 2012 by Ruthanne

Caramel cupcakes dipped in gooey caramel cream and topped with tangy green apple frosting~ yum!  Add a caramel MISfortune cookie on top to celebrate Halloween with some laughs.

INGREDIENTS:

  • One box of Duncan Hines Caramel cake mix (plus water, oil and eggs to make according to box)
  • One bag (14 oz) Kraft Caramels
  • 1/2c. sweetened condensed milk
  • 1/4c. butter or margarine
  • 1 stick (4oz) salted butter
  • 1 stick (4 oz) unsalted butter
  • 2 c. powdered sugar
  • 2 t. clear vanilla flavoring
  • 1 packet of Crystal Light drink mix- Appletini flavor

DIRECTIONS:

  • Preheat oven to 350F degrees.
  • Make cake mix according to box and divide into 24 cupcake liners in a cupcake tin.
  • Bake according to box. Remove from oven and cool completely.
  • In a small saucepan, combine 16 unwrapped Caramels, 1/2c. sweetened condensed milk and 1/4 c. butter.
  • Melt (stirring constantly) until creamy and smooth.
  • Pour warm caramel into a small bowl.  Dip tops of cooled cupcakes into caramel to coat the top.  Stir caramel occasionally to keep it smooth.  (I had to spoon the remaining caramel onto the last few cucpcakes instead of dipping them)

  • Allow caramel to cool completely.
  • Make frosting by adding butters, powdered sugar, vanilla and Crystal Light drink mix together in a mixing bowl.  Beat together on low until combined and then beat on high until light and fluffy.  **note: the apple flavor in the drink mix is strong and tart– I LOVED it, but you might want to add it a little at a time and taste as you go to decide how strong a flavor you want.**
  • Pipe frosting over the caramel on each cupcake and enjoy!!!

To add fun little misfortune cookies on the top for Halloween party: 

  • Unwrap the rest of your Kraft Caramels and place about 15 in a large ziplock bag.  Microwave for about 15 seconds to soften them, remove them from the bag and knead them into a ball.
  • Place the ball back in the bag and using a rolling pin, roll the caramel out flat and thin.

  • Carefully remove the flattened caramel from the bag and use a round cookie or fondant cutter to cut circles out of the caramel.

  • Slide a funny misfortune in the center and fold into a fortune cookie shape (fold lightly in half and then pull the corners back and together).

Need ideas for MISfortunes?  Print a free PDF of my favorites here

  • Place each MISfortune cookie on a cupcake and enjoy!

To give credit where it is due: this GENIUS idea of using Kraft Caramels to make fortune cookies came from a wonderful book called  What’s New, Cupcake?  I was browsing the  cookbook aisle a few weeks ago and came across this book- it is AMAZING.  If you click on the title it will take you to Amazon and you can see pictures of some of the cupcakes other people have made using this book…..amazing creativity!

My thoughts:  These are such a unique cupcake– the tart green apple frosting is the perfect balance to the sweet caramel and the misfortune cookies just make everyone laugh. The frosting is a tart and strong green apple flavor- a little like Jolly Rancher candies.  You can add less drink mix to tone it down if you’d like- just add a little at a time and taste as you go.  I loved it exactly the way it turned out!

 I want to apologize ahead of time to my international fans.  I’m pretty sure you are going to have a hard time finding caramel cake mix and almost positive you won’t be able to get your hands on the Appletini drink mix.  A homemade caramel cake would work, and any powdered drink mix with a green apple flavor..?  As I said- my apologies!!!  

I hope you really enjoy surprising people with these unique cupcakes!!  ~r

23 Comments

Posted in Candy, Cupcakes, Seasonal dessert and tagged , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

Caramel Fudge Brownies

Posted on August 31, 2012 by Ruthanne

Layers of brownie, soft caramel and fudge make this dessert irresistible!!!
If these brownies look familiar to you, it is because they are the very same recipe as my Mint Creme Brownies but with a thick layer of caramel instead of the mint creme.  I love these brownies because they hold together so well and are so chocolatey and rich- the sky is the limit as far as different toppings you could layer on top of them, but here’s a recipe for caramel:
INGREDIENTS:
BROWNIE:

  • 1c. butter
  • 2c. sugar
  • 3 eggs
  • 2 tsp. vanilla
  • 1/2c. cocoa
  • 1/2tsp. salt
  • 2 c. flour
  • 1c. milk
  • 1 c. chopped pecans (optional)

CARAMEL:

  • 32 Kraft caramels (unwrapped)
  • 1/2c. butter
  • 1 (14 oz.) can of sweetened condensed milk.

FUDGE GLAZE:

  • 12oz. semi-sweet chocolate chips
  • 12 T. butter (do not substitute margarine here!)

DIRECTIONS:
BROWNIE:

  • Preheat oven to 350.
  • Cream butter and sugar together. 
  • Beat in eggs, cocoa, vanilla and salt.
  • Add flour and milk (alternating them and mixing well in between).
  • Spread evenly in greased jelly roll pan.
  • Bake at 350 degrees for 15 minutes or until done in center and just starting to pull away from sides.
  • Cool.  

CARAMEL:

  • Place unwrapped caramels, butter and sweetened condensed milk into a saucepan and heat until completely melted.
  • Stir this constantly to prevent scorching (about 6-8 minutes).
  • Gently pour over cooled brownies and spread to edges.
  • Put entire pan in freezer while you make the glaze (10-15 min) to allow the caramel to harden a little.

FUDGE GLAZE:

  • Melt butter and chocolate together in the microwave in 30 second increments, stirring in between until completely melted and smooth.
  • Pour over cooled caramel and gently spread evenly over top
  • Chill until top layer is hard and cut into bars.

My thoughts:  The mint creme brownies are one of my favorite desserts— add caramel instead and these are just soft gooey sweet amazingness.  If you want a harder caramel layer just store these in the fridge until you serve them.  Softer caramel?  Leave at room temperature and serve with a fork!   I wish I didn’t have a plate of them left in my kitchen….they are calling me….do you hear them??   Enjoy!!! r-

49 Comments

Posted in Brownies and tagged , , , , , , , , , , , , , . Bookmark the permalink.

Caramel Cream Cupcakes

Posted on August 4, 2012 by Ruthanne

These cream and caramel filled cupcakes are topped with a rich caramel frosting.

A few months ago I visited Sprinkles cupcake shop in Chicago.  My favorite cupcake was the salted caramel- because of the frosting.  It was so thick and creamy and had a wonderful buttery caramel taste.  I’ve been obsessed with recreating it and I think I have finally come close- thanks to my sister-in-law who recommended her mom’s Penuche frosting.  I’d never heard of Penuche frosting before– I learned that Penuche is a fudge-like candy made by caramelizing brown sugar with butter.  So penuche frosting…? Well…its pretty much amazing.

The cupcakes aren’t anything crazy.  I used a Fun-da-Middle mix again and added caramel sundae topping in the middle with the cream (sooooo yummy!)  Use any mix or recipe you like– it is all about the frosting today!

INGREDIENTS:

  • Fun-da-Middle cupcake mix (with eggs, oil and water to make according to box)
  • 1 cup caramel ice cream topping
  • 3/4 cups butter
  • 1 1/2 cups brown sugar
  • 1/4 cup plus 2 Tablespoons whole milk
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 4 cups confectioners sugar

DIRECTIONS:

  • Make cake mix according to box, but after adding cream to centers, spoon a little caramel ice cream topping into centers as well.
  • For frosting:  Melt butter and stir in brown sugar.
  • Bring to a boil and then simmer for 2 minutes (stirring constantly)
  • Carefully add milk and bring to a boil.
  • Remove from heat and allow to cool.
  • After cooled, add salt and vanilla.  Stir well.
  • Beat in 4 cups of confectioners sugar.
  • Frost cupcakes immediately (frosting hardens quickly and becomes hard to spread).

My thoughts: What a yummy and beautiful frosting.  This recipe makes enough to frost about 16 cupcakes if you pipe quite a bit on.  I’d use less next time as it is a VERY rich frosting.  You could easily frost 24 cupcakes using a little less on each than I did.  I keep think of other things to use this frosting on….you might see this recipe again someday soon… enjoy!!!! -r

26 Comments

Posted in Cupcakes and tagged , , , , , , , , . Bookmark the permalink.

Peanut Butter Caramel Sauce

Posted on November 3, 2011 by Ruthanne

What was your least favorite Halloween Candy? You know…the one left at the bottom of that plastic pumpkin at Thanksgiving? Mine was the Mary Jane Peanut Butter Kiss. The distinctively wrapped orange and black chewy candy with peanut butter in the middle– remember those? I remember trying to trade my brother 10 of them for a Nestle Crunch and being refused.

My goal: Make something WONDERFUL out of Mary Jane PB Kisses.

The result: AMAZING! Seriously the best caramel sauce I’ve ever had.

This creamy caramel with just a hint of peanut butter flavor stays soft even when used as an ice cream topping (it’s really good with apples too!– reeeeeallly good…..!)

INGREDIENTS:

  • 15 Kraft Caramels (unwrapped)
  • 15 Mary Jane Peanut Butter Kisses (unwrapped)– (I found mine at Walgreens: 99 cents/bag)
  • 1 (14oz.) can of sweetened condensed milk
  • 1/2 c. butter

DIRECTIONS:

  • Place all ingredients in a saucepan and melt, stirring constantly.
  • Stir until melted and completely smooth (about 6 to 8 minutes)
  • Cool a little and pour over ice cream (or anything else that would taste good with gooey caramel sauce!)

My thoughts: I experimented with these horrible little candies all weekend…They melt in the microwave in 15 seconds (and they smell TERRIBLE burnt!)  Once they melt, they harden and form crystals within seconds (no dipping apples in THAT). They do not combine with chocolate. They DO combine with peanut butter, but YUCK– they form a dough-like consistency that sticks to your teeth.

Adding them to my best caramel sauce was the answer– and they really do taste WONDERFUL in this-they add a sweet peanut butter flavor that goes PERFECT with caramel. So a month from now, when you find these little gems still sitting at the bottom of your kids plastic pumpkins, think of easybaked and make some caramel! 🙂 -r

8 Comments

Posted in Candy, Easy recipes, Miscellaneous and tagged , , , , , , , , , , . Bookmark the permalink.

Caramel Pecan Cookies

Posted on October 21, 2011 by Ruthanne

Have you ever tried Duncan Hines Caramel Cake mix?  It is soooooo good!  As a general rule, I use Duncan Hines when I bake cakes by mix.  This is one of the BEST flavors out there.  A couple of weeks ago I posted a recipe for German Chocolate Cake cookies that use a cake mix for the cookies.  The cookies turned out so yummy that I decided to try a different cake flavor….caramel!  These caramel cookies are topped with chocolate and pecans– a perfect fall treat!

INGREDIENTS:

  • 1 box of Caramel cake mix
  • 1/3c. softened margarine
  • 1/2 box of cream cheese (4 oz.)
  • 1/3 c. semi-sweet chocolate chips (melted)
  • 1 egg
  • 24-30 chocolate stars or kisses
  • 24-30 pecan halves

DIRECTIONS:

  • Preheat oven to 350 degrees.
  • Cream together margarine and cream cheese until smooth.
  • Add egg, stirring until smooth.
  • Blend in melted chocolate.
  • Add cake mix last and stir until combined.  Use your hands to knead mixture into a heavy cookie dough.
  • Make evenly- size small balls of dough (I use a Small Cookie Scoop) and place on cookie sheets.
  • Bake at 350 degrees for 12-14 minutes.
  • Remove from oven and press chocolate (star or kiss) into center of cookie.  Return to oven for 1 minute.
  • Press pecan into softened chocolate on the top of each cookie.  Cool until chocolate is hardened.
  • ENJOY!!


My thoughts– easy easy easy and wonderful caramel yummy-ness!  you can’t go wrong with these cookies!

Leave a comment

Posted in Cookies, Easy recipes and tagged , , , , , , . Bookmark the permalink.

Inside-out Caramel Apples!

Posted on October 6, 2011 by Ruthanne

Celebrate fall with a unique twist on the caramel apple: soft creamy caramel and chocolate on the INSIDE of the apple! Happy October to YOU!

INGREDIENTS:

  • 12-16 medium apples
  • 1 to 2 cups of 7-up
  • 32 Kraft caramels (unwrapped)
  • 1 can (14oz.) of sweetened condensed milk
  • 1/2 c. margarine
  • 6 oz. Wilton Dark Candy Cocoa Melts

(note: these amounts will make more caramel sauce than you need – you can cut the ingredients in half, but then you will have 1/2 of a can of condensed milk left-??!!  I say put the extra caramel sauce over ice cream 🙂 your call….)

DIRECTIONS:

  • Cut top off of apple, scoop out core and seeds with a melon baller
  • Fill apple “cup” with 7-up and use a kitchen brush to coat edges and top  with 7-up (this will prevent browning).









  • Repeat process with all apples (re-use the 7-up if you want- just pour it from one cup to the next!)
  • Make caramel sauce by adding caramels, condensed milk and margarine to a saucepan and stirring over medium heat until completely melted and smooth.
  • Melt chocolate in microwave in 30 second increments until smooth.
  • Spoon or pipe chocolate into apple cups, saving a little to drizzle on top.
  • Spoon or pipe caramel (cool a little 1st if you decide to pipe this!) into apple cups over chocolate.
  • Drizzle chocolate over top of caramel and serve warm and gooey- or chill and serve cold-mmmm!

My thoughts: No worries– I’m sure a “normal” caramel apple post is in my future– I just wanted something different from the expected.  These really are a beautiful dessert- serve them with a knife and a fork though- they are a wonderful gooey mess if you serve them warm!  Hope you enjoy these!  -r

30 Comments

Posted in Candy and tagged , , , , , , , , , . Bookmark the permalink.

Homemade Caramel Turtles

Posted on July 4, 2011 by Ruthanne

Soft creamy caramel tops chocolate and pecans– a quick and easy treat.

INGREDIENTS:

  • about 2 cups of whole pecans.
  • 12oz (one bag) of Wilton Dark Candy Cocoa Melts
  • 32 Kraft caramels (unwrapped)
  • 1/2c. butter
  • 1 (14oz.) can of sweetened condensed milk

DIRECTIONS:

  • Line pecans  up in squares on parchment paper

  • Melt candy melts in microwave in 30 second increments, stirring in between until smooth.
  • Spoon chocolate over pecans, filling in the center space and spilling it over about half of each pecan.
  • While this hardens, make caramel sauce (this recipe makes more caramel than you need, but you can refrigerate the rest and use as an ice cream topping later…or you can cut this part of the recipe in half- you will just have 1/2 a can of sweetened condensed milk left…?)
  • Melt unwrapped caramels, butter and sweetened condensed milk over the stove until smooth.
  • Spoon caramel into the center of each turtle (try to keep as much as you can on the chocolate- it will harden some, but it is a soft caramel)
  • Allow these to harden (refrigerate if necessary) and ENJOY!!!!!


My thoughts: Easy and yummy!  I was surprised at how good the candy melts tasted in this- obviously using real chocolate would be a bit fussier and probably a much better flavor- but everyone loved these and I think the melts worked just fine.  These are messy looking turtles- I wouldn’t fuss over making them look perfect- I think the messy look makes them fun and DEFINITELY home-made!!!! 🙂

This recipes was shared on these wonderful blogs: The Girl Creative, Sweet as Sugar Cookies, Bacon Time with the Hungry Hypo, This Chick Cooks, At Home With Haley, Cupcake Apothecary

 

20 Comments

Posted in Candy and tagged , , , , , , . Bookmark the permalink.

Salted Caramel Cookie Cups

Posted on June 17, 2011 by Ruthanne

Salty meets sweet in these crunchy pretzel cookie cups dipped in chocolate and filled with creamy caramel.

INGREDIENTS:

  • 2 cups of crushed pretzel rods
  • 1 tube of refrigerated sugar cookie dough
  • 6 ounces (1/2 bag) of Wilton Dark Candy Cocoa Melts
  • 32 Kraft caramels (unwrapped)
  • 1/2c. butter
  • 1 (14 oz.) can of sweetened condensed milk.

DIRECTIONS:

  • Using your hands, knead 1 cup of pretzel crumbs into cookie dough.
  • Form into 12 balls and place into a greased muffin tin.
  • Bake at 350 degrees for 16 minutes. Remove from oven and press centers into a cup using a mini-tart shaper or the end of a wooden spoon. Allow these to cool completely. When cool, gently run a knife around edges and remove from pan.
  • Melt candy melts in the microwave in 30 second increments until smooth.
  • Dip top edges of cup into melted chocolate and then into remaining crushed pretzels. Pipe any remaining chocolate into the bottom of each cup (save just a little bit to drizzle on the top!) Allow this to harden while you make your caramel.

  • To make caramel sauce: place unwrapped caramels, butter and sweetened condensed milk into a saucepan and heat until completely melted. Stir this constantly to prevent scorching. (about 6-8 minutes).

*note: this makes about twice as much caramel sauce as you will need.  You can cut the ingredients in half, but then what to do with 1/2 of a can of condensed milk?!?  I say make the full batch and use the leftovers on ice cream! 

  • Spoon caramel into hardened cups.
  • Drizzle with more melted chocolate if desired.
  • ENJOY!!! 🙂

My thoughts: I made this dessert for my friend Dawn. I just love the salted caramel hot chocolate from Starbucks and we both thought that the saltiness of pretzels plus the sweetness of caramel would be perfect together. I forgot that I HATE eating pretzels with sweet things…can’t stand chocolate covered pretzels….so this dessert is not my favorite. If you like your pretzels covered in chocolate, this is the recipe for you though! I really hope you enjoy it 🙂 r-

6-14-12: I love it when readers try a recipe and share their process (changes and all!)- here’s Kitchen Mischiefs  with her version of these cups using chocolate chip cookie dough—YUM!

72 Comments

Posted in Cookie Cups and tagged , , , , , , . Bookmark the permalink.
← Older Posts
Newer Posts →