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Caramel Recipes

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Recipes Featuring Caramel

  • Caramel
    4 cups of brown sugar 2 cups New Orleans molasses 1/2 cup of milk 2 cup Baker's chocolate (grated) Butter Vanilla flavor
  • Caramel Pudding | 1 cup butter
    1 cup butter 1 cup sugar 5 eggs, whites & yolks beaten separately 1 cup preserved damsons, seeds removed 1 tsp vanilla
  • Almond Omelet, Caramel Sauce
    3 eggs 3 tablespoons caramel sauce Few grains salt 1/2 teaspoon vanilla Caramel Sauce: 1 cup sugar 3/4 cups hot water
  • Caramel Cup Custard
    1 quart milk, scalded 4 egg yolks 4 whole eggs 1 cup sugar Vanilla extract Pinch salt Caramel Sauce: 2 cups sugar 1 cup water 2 tablespoons water
  • Caramel Custard | 2 cups milk
    2 cups milk yolks of 4 eggs 7 tablespoons sugar speck of salt nutmeg, or vanilla 1 tablespoon water
  • Caramel Cake | 1 cup butter
    1 cup butter 2 cups granulated sugar 1 cup milk 1 1/2 cup flour 2/3 cup cornstarch 7 egg whites, beaten to a stiff froth 1/4 tsp salt 2 tsps baking powder Caramel mixture: 1/4 lb chocolate
  • Caramel Bread Pudding
    1 1/2 cup sugar 3 cups milk 1 1/2 cups soft bread crumbs 2 eggs, slightly beaten 1/4 teaspoon salt 3 tablespoons melted butter 3/4 teaspoon vanilla
  • Caramel Tarts
    1 cup sugar 1 teaspoons salt 2 tablespoons flour 1 tablespoon cornstarch 1 cup hot water 1/2 cup butter 2 tablespoons hot water 2 egg yolks
  • Caramel Pudding
    4 tablespoon white sugar 1/2 cup brown sugar 1 pint milk 2 tablespoon cornstarch Vanilla
  • Caramel Sauce | 1 cup sugar
    1 cup sugar 1 cup boiling water

About Caramel

  • Caramel was first created in the U.S.A. in the mid to late 19th century
  • Milton Hershey's first confection was caramel candy, produced at the Lancaster Caramel Company
  • Caramelized foods have been cooked with sugar and butter to make the item sweet, rich, and usually darker
  • Caramelized sugar is sometimes used to flavor beer
  • Most caramel products are high in calories and sodium
  • Caramelization is a chemical reaction that occurs when sugar syrups are added to fat, milk and then browned in a kettle
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