35 minutes caramel Recipes

apple cupcakes, cupcakes / 350 degree oven, apples , granny smith, all-purpose flour, sugar, ginger, cinnamon, nutmeg, baking soda, salt, eggs, oil, apple juice, vanilla, rinse and core the apples. place them on an ovenproof pan or baking sheet and bake for 30-40 minutes until soft. remove the apples from the oven, let cool slightly, then remove peel and mush the apple with the back of a fork. measure out 1 cup of apple mush and set aside to cool., combine flour , sugar, ginger, cinnamon, nutmeg, baking soda and salt in a medium-sized bowl and whisk to combine. crack the eggs into a separate medium-sized bowl and beat with a fork to break up. add the oil, apple juice, vanilla and cooled apple mush and mix to combine. combine the wet and dry ingredients until all ingredients come together., scoop into cupcake papers about 3/4 full so cupcakes will have a significant dome. bake at 350 degrees for 20-22 minutes, rotating the pan after 15 minutes, until a toothpick comes out clean., cream cheese filling, butter, philly cream cheese, powdered sugar, vanilla, bring the butter to room temperature by letting it sit out for 1 or two hours. then beat the butter vigorously with an electric mixer. scrape the bowl and add the cream cheese and beat until combined. add the sifted powdered sugar and vanilla. beat until smooth., thick caramel, butter, brown sugar, light corn syrup, sweetened condensed milk, heavy cream, vanilla, salt, bring the butter , brown sugar, corn syrup and sweetened condensed milk to a boil over medium-high heat. with a wooden spoon, stir together and then slowly add the heavy cream. continue to stir for about 20 minutes until the caramel has reached 248 degrees. it is important to continuously stir the mixture and to allow it to reach this temperature., heat and stir in the vanilla and salt. transfer to a bowl and continue to stir for two to three minutes, allowing the caramel to cool slightly.

cake flour (not self-rising, sift before measuring), cake flour (not self-rising, sift before measuring), baking powder, baking soda, salt, unsalted butter, softened, sugar, pure vanilla extract, eggs , at room temperature 30 minutes, well-shaken buttermilk, heavy cream, light brown sugar, light corn syrup, pure vanilla extract

cake flour (not self-rising; sift before measuring), baking powder, baking soda, salt, unsalted butter, softened, sugar, pure vanilla extract, eggs , at room temperature 30 minutes, well-shaken buttermilk, heavy cream, light brown sugar, light corn syrup, pure vanilla extract, equipment : a candy thermometer

pie shell, pre-baked for 12 minutes at 350 degrees f, brown sugar, butter, honey, sugar, heavy cream, vanilla, pecans (toasted and chopped )

ripe pineapple, bittersweet chocolate , minimum 70 percent cocoa solids, malibu rum or 1/2 cup other rum, whipping cream, brown sugar, brown sugar, wooden skewers , soaked in water for 30 minutes

toasted pecans, heavy cream, granulated sugar, light corn syrup, vanilla extract, unsalted butter, in pieces, salt, black licorice strands , cut into 2-inch pieces, semisweet chocolate, chopped, milk chocolate, chopped, chocolate curls or jimmies, optional, line 2 baking sheets with waxed paper and lightly spray with, mound 30 small clusters of pecans , about 3 or 4 pecans each, spaced a, couple inches apart on the pan ., make caramel : warm the cream over low heat and keep warm while you, cook the sugar ., put the sugar and corn syrup and in a deep, heavy-bottomed large, saucepan ., cook over medium heat, stirring occasionally until the sugar, dissolves ., stop stirring , raise heat to medium-high, and simmer until the sugar, reaches the hard crack stage , or 305 degrees f on a candy, thermometer , about 7 minutes., whisk the butter and salt into the sugar mixture., gradually pour in the cream and vanilla taking care since the mixture, will bubble up ., reduce the heat to medium and continue to cook, stirring, occasionally , until the sugar reaches soft ball stage, 240 degrees f, on the thermometer , about 5 minutes more., immediately remove from the heat and cool for a minute., ladle a couple tbsp of warm caramel over some of the nut, clusters , to make the spider bodies., then press 6 pieces of licorice into the warm caramel to make the, legs ., repeat with the remaining caramel and licorice., helpful to have an extra hand here, since the caramel can set, quickly ., if caramel hardens, warm over very low heat . ), let spiders cool 15 minutes ., meanwhile , put the chocolates in a medium heatproof bowl., bring a saucepan filled with 1-inch or so of water to a very slow, simmer; set the bowl over , but not touching, the water., stir the chocolate occasionally until melted and smooth ., alternatively , put the chocolate in a medium microwave-safe bowl., melt at 50 percent power in the microwave until soft , about 1 minute., stir , and continue heat until completely melted, 2 to 3 minutes, spoon about 1 tbsp of melted chocolate on top of each spider ., sprinkle with jimmies or chocolate curls, if desired., let cool until firm .

sugar cookie crumbs (pulverize 6-8 large sugar cookies in the food processor), ground cinnamon, unsalted butter, melted, in a medium bowl, mix cookie crumbs, cinnamon and melted butter until well blended. press mixture into an 8 or 9 inch pie plate., bake at 350 degrees f for 10 minutes. cool., cream cheese, softened, sugar ( use more or less according to your taste), pumpkin puree, ground cinnamon, ground ginger, ground nutmeg, toffee bits, caramel sauce

individually wrapped caramels , unwrapped, unsalted dry roasted peanuts

ground nutmeg, black pepper, cinnamon, ground ginger, salt, olive oil, divided, yellow or spanish onions (about 1 1/2 lb), thinly sliced, raisins , soaked in warm water 10 minutes and drained, cinnamon, salt, black pepper, thick) lamb loin chops, spice mix (see above), beef broth, honey, cooked couscous, blanched almonds, toasted (optional)

evaporated milk, caramel ice cream topping , plus, caramel ice cream topping , for drizzle if desired, nescafe taster s choice instant coffee , gourmet roast, divided, very hot water, divided (slightly less than boiling)

cake batter, butter, sugar, cream cheese, all-purpose flour , sifted, eggs, vanilla extract, baking powder, salt, buttermilk, cream together sugar , butter and cream cheese, add eggs, blending well after each egg. blend flour , baking powder, and, salt alternately with buttermilk, blend in vanilla extract. pour, into three prepared cake pans. bake in a preheated oven at 350, degrees for 30 minutes or till toothpick come out clean. turn, layer out of pans to cool completely before frosting., cream cheese filling;( optional,but very good !), sugar, cream cheese, vanilla extract, blend cream cheese and sugar together well then add vanilla, caramel frosting, butter, brown sugar, whipping cream, powdered sugar, vanilla extract, melt butter in saucepan , add brown sugar, cook over low heat, stirring constantly , until sugar dissolves.(do not boil). remove, heat, stir in whipping cream . and powdered sugar and, vanilla. beat at high speed with electric mixture until frosting, is spreading consistency, (can double recipe ), note -can make cake in tube pan and use icing on top

caramel, water, sweet butter, sugar, cake flour, cake flour, baking powder, baking soda, salt, unsalted butter, softened, sugar, pure vanilla extract, eggs , at room temperature 30 minutes, well-shaken buttermilk

pie crust, pre-baked for 12 minutes at 350 degrees f, brown sugar, butter, honey, sugar, heavy cream, vanilla, pecans, toasted and chopped

sweetened condensed milk, caramel topping, unsweetened chocolate

dough, active dry yeast, hot milk, butter, sugar, salt, eggs, all-purpose flour, combine 2 cups flour and the yeast.( set aside )., in a large bowl add the heated milk , the sugar, salt, and butter, stir until butter is almost melted. add the flour mixture along with the eggs., mixer beat on high for 3 minutes. then using a spoon, stir in the remaining flour, (1 1/2 to 2 cups )until dough forms a ball., turn dough onto lightly floured surface. knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic, about 5 minutes., shape into a ball. grease your bowl with cooking spray , place dough in the bowl and turn it over so that the greased side is up. cover with a clean dish towel; let rise in warm place until doubled, about 1 hour. ( dough is ready if when touched an impression remains.), meanwhile melt the following ingredients in a small sauce pan and pour into a 9x13 baking dish. set aside., caramel, butter, light corn syrup, brown sugar, baking cocoa, chopped pecan or walnut

butter, softened, brown sugar, egg yolk, vanilla, flour, brown sugar, butter, dark corn syrup, heavy cream, hazelnuts, toasted (toast in 350 for 10 minutes)

dates , soaked in hot water for 15 minutes (reserve some of their water), caramel cookies (lotus brand, speculoos), butter cookies, cornstarch, cocoa powder, almond milk, salt, cinnamon, vanilla extract, extra dark chocolate (make sure it is vegan if that is a concern), silken tofu, almond meal, water, instant mocha-flavored coffee powder (optional, but yummy ), potato starch, dark chocolate shavings