Best Caramel Recipes for Your Sweet Tooth

Best Caramel Recipes for Your Sweet Tooth

It’s almost August and that means it’s almost the best season, food, clothing, and everything. That’s right, it’s almost Fall. It’s basically Thanksgiving. (Or not, because it is, in retrospect, still July). But it’s never too early to dip into the warm, gooey flavorings of the season, including salted caramel. So when you’re avoiding the sweltering heat of late summer, crank up the air conditioning and take these delicious salted-caramel recipes for a twirl. Eat on, Influensters!


1. Homemade Caramel

Don’t know how to make salted caramel? Now you do, thanks to Sally’s Baking Addiction. Apply this recipe to the following recipes to create sweet caramel treats.

Salted caramel

Photo courtesy of Sally's Baking Addiction

What You’ll Need:

+ 1 cup (200g) granulated sugar

+ 6 Tablespoons (90g) salted butter, cut up into 6 pieces

+ 1/2 cup (120ml) heavy cream

+ 1 teaspoon salt

How to Do It:

1. Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.

2. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.

3. Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.

4. Stir the butter into the caramel until it is completely melted, about 2-3 minutes.

5. Very slowly, drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.

6. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.

7. Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.

8. Cover the caramel tightly and store for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe.


2. Rosemary-Roasted Peaches with Salted Caramel

Kiss your classic caramel apple-pairing goodbye with these Rosemary-Roasted Peaches with Salted Caramel Sauce from Food52.

Rosemary Roasted Peaches with Caramel

Photo courtesy of Food52

What You'll Need: 

+ ¾ cup raw sugar

+ 3 tablespoons chopped rosemary leaves (from one or two leafy sprigs)

+ 4 firm, ripe peaches, pitted and halved (peeling is optional)

+ Kosher salt

+ 2 tablespoons unsalted butter

How to Do It:

1. To make rosemary sugar: In a food processor, combine raw sugar and chopped rosemary (make sure the rosemary is completely dry if you've just rinsed it). Process for about 30 seconds, or until well integrated. (You won't need the full amount of rosemary sugar for one recipe, but it keeps well tightly covered, and it can be used in countless ways: to sweeten iced tea, to sprinkle over fresh fruit, etc.)

2. To pan-roast peaches: Preheat oven to 425° F. Liberally sprinkle cut sides of halved peaches with the rosemary sugar, and follow with a pinch of salt.


3. Salted-Caramel Six-Layer Chocolate Cake from Martha Stewart.

Yes, this exists. I repeat: this is real.

Salted Caramel Six Layer Chocolate Cake

Photo courtesy of Martha Stewart


+ Unsalted butter, room temperature, for pans

+ 3 cups all-purpose flour, plus more for pans

+ 3 cups granulated sugar

+ 1 1/2 cups unsweetened Dutch-process cocoa powder

+ 1 tablepoon baking soda

+ 1 1/2 teaspoons baking powder Coarse salt 4 large eggs

+ 1 1/2 cups low-fat buttermilk

+ 1/2 cup plus 2 tablespoons safflower oil

+ 2 teaspoons pure vanilla extract


+ 1/4 cup plus

+ 2 tablespoons Dutch-process cocoa powder

+ 2 sticks unsalted butter, room temperature

+ 1/2 cup confectioners' sugar

+ Coarse salt

+ 1 pound semisweet chocolate, chopped, melted, and cooled

+ Garnish: flaked sea salt, such as Maldon

How to Do it:

1. Preheat oven to 350 degrees. Make the cake: Butter three 9-inch round cake pans, and dust with flour, tapping out excess. Sift flour, granulated sugar, cocoa, baking soda, baking powder, and 1 1/2 teaspoons coarse salt into the bowl of a mixer. Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, 1 1/2 cups warm water, oil, and vanilla. Beat until smooth, about 3 minutes. 

2. Divide batter among pans. Bake until cakes are set and a toothpick inserted into the center of each comes out clean, about 35 minutes. Let cool in pans set on a wire rack for 15 minutes. Turn out cakes onto racks, and let cool completely.

3. Make the caramel: Combine granulated sugar, corn syrup, and 1/4 cup water in a medium saucepan over high heat. Cook, without stirring, until mixture is dark amber, about 14 minutes. Remove from heat, and carefully pour in cream (mixture will spatter); stir until smooth. Return to heat, and cook until a candy thermometer reaches 238 degrees, about 2 minutes. Pour caramel into a medium bowl, stir in 1 teaspoon coarse salt, and let cool slightly, about 15 minutes. Stir in butter, 1 tablespoon at a time. Let cool completely.

4. Meanwhile, make the frosting: Whisk together cocoa and 1/4 cup plus 2 tablespoons warm water in a bowl until cocoa dissolves. Beat butter, confectioners' sugar, and a generous pinch of coarse salt in a clean bowl with a mixer on medium speed until pale and fluffy. Gradually beat in melted chocolate and then cocoa mixture until combined. Let stand for 30 minutes before using.

5. Trim tops of cakes using a serrated knife to create a level surface. Cut each in half horizontally to form 2 layers. Transfer 1 layer to a serving platter, and spread 3/4 cup caramel over top. Top with another cake layer, and repeat with remaining caramel and cake layers, leaving top uncovered. Refrigerate until set, about 1 hour.

6. Frost top and sides of cake in a swirling motion. Sprinkle with sea salt.


4. Salted Caramel Doughnut Holes

Goodbye, Dunkin Donuts. Hello, salted caramel doughnut holes thanks to Brown Sugar Mama!

Photo courtesy of Brown Sugar Mama

What You'll Need: 

Non-stick vegetable oil spray

+ 2 cups sugar ½ cup light corn syrup

+ 1 14-oz. can sweetened condensed milk

+ ½ cup (1 stick) unsalted butter, cut into small pieces

+ 2 tablespoons bourbon

+ ½ teaspoon kosher salt

+ Flaky sea salt (such as Maldon)

How to Do It: 

1. Lightly coat an 8x8” baking pan with nonstick spray and line with parchment paper, leaving a 2” overhang on 2 sides; spray parchment.

2. Bring sugar, corn syrup, and ¼ cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Cook, swirling pan occasionally, until mixture turns a deep amber color, 8–10 minutes.

3. Remove pan from heat and whisk in sweetened condensed milk and butter (mixture will bubble vigorously) until smooth. Fit pan with thermometer and return to medium-low heat. Cook, whisking constantly, until thermometer registers 240°. Remove from heat and whisk in bourbon and kosher salt. Pour into prepared pan; let cool. Sprinkle caramel with sea salt, cut into ¾” pieces, and wrap individually in parchment paper.

4. Do Ahead: Caramels can be made 2 weeks ahead. Store wrapped tightly in plastic in airtight container at room temperature.


5. Salted Caramel Pie

And you can make a salted caramel pie thanks to Food and Wine. That’s right: a pie out of caramel. Filled with caramel. Oozing with caramel.

Salted Caramel Pie

Photo courtesy of Food and Wine

What You’ll Need:

+ 1 1/4 cups graham cracker crumbs (about 5 ounces)

+ 4 tablespoons unsalted butter, melted

+ 1/4 cup light brown sugar

+ Two 14-ounce cans sweetened condensed milk Fleur de sel

+ 2 cups heavy cream

+ 2 tablespoons confectioners' sugar

How to Do It:

1. Preheat the oven to 350°. In a food processor, pulse the graham cracker crumbs with the melted butter and light brown sugar until the crumbs are moistened. Press the crumbs evenly into a 9-inch glass or metal pie plate.Bake for about 10 minutes, just until lightly browned. Let cool. Increase the oven temperature to 425°.

2. Scrape the condensed milk into a 9-by-13-inch glass baking dish and sprinkle with a scant 1/2 teaspoon of fleur de sel. Cover the dish with foil and place it in a roasting pan. Add enough hot water to the pan to reach one-third of the way up the side of the baking dish. Bake, lifting the foil to stir 2 or 3 times, until the condensed milk is golden and thickened, about 2 hours; add more water to the roasting pan as necessary. The consistency of the caramel should be like dulce de leche. Don't worry if it is lumpy; it will smooth out as it chills.

3. Scrape the caramel filling into the pie crust, smoothing the top. Spray a sheet of plastic wrap with vegetable oil spray and cover the pie. Refrigerate until the filling is chilled and set, at least 4 hours.

4. In a bowl, using an electric mixer, beat the cream with the confectioners' sugar until firm. Remove the plastic. Mound the whipped cream on top of the pie and sprinkle with fleur de sel. Cut into wedges and serve.


What caramel recipes are your favorites? Tell us in the comments below!

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