Caramel Recipes
112 Recipes Next Page >>Recipes Featuring Caramel
- Caramel Mousse
3/4 cup sugar 1/2 cup water 1 cup evaporated milk 2 teaspoon gelatine 1/4 cup water 1 egg white 2 teaspoon vanilla 1/4 teaspoon salt - 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 - 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 Sauce | 1 cup sugar
1 cup sugar 1 cup boiling water - Nut Caramel Frosting
1 1/4 cups brown sugar 1/3 cup water 1/4 cup white sugar White 2 eggs 1 teaspoon vanilla 1/4 cup English walnuts, broken in pieces - Baked Caramel No.1
1 cup sugar 4 eggs yolk 2 cups milk 1 teaspoon vanilla 1/4 cup sugar 1/4 teaspoon salt - Caramel Frosting No. 1 | 1 cup brown sugar
1 cup brown sugar 1/3 cup cream few grains salt 3 tablespoons caramelized sugar - Nut Caramel Rolls
Sheet of Vanilla Caramel 3/8 of inch thick Melted fondant Finely chopped walnut meats - 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
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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