Caramel Recipes
112 Recipes Next Page >>Recipes Featuring Caramel
- 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 - Chocolate Caramel Brownies
1 14 oz. package of caramels 12 oz choc chips 2/3 cup evaporated milk 1 (8 oz German chocolate cake mix 3/4 cup margarine 1 cup chopped nuts - 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 Ice Cream | 1/2 cup flour
1/2 cup flour 1 pint of milk 2 eggs beaten 1 cup sugar 1 cup granulated sugar Vanilla 2 quarts of cream - Nut caramel slice
1/2 cup raw almonds 1/2 cup raw sunflower seds 1/2 cup pumpkin seeds 1/2 cup raw seseme seeds 1/2 cup whole oats 75g butter 1 1/2 cups of wholemeal spelt flour 3/4 cup of raw sugar 1 tin of co - French Caramel Filling
2 cups sugar 1 cup water 1/4 teaspoon cream tartar Vanilla Baker's chocolate size of an egg - 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 Frosting
2 egg whites 1 cup light brown sugar firmly packed Pinch of salt 1/4 cup water 1 tsp vanilla - Caramel Pudding | 1 cup granulated sugar
1 cup granulated sugar 1 pint cream Rind of 1/2 lemon Yolk o 8 eggs 1 glass rye whiskey - 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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