Posts Tagged ‘Caramel’

Fat Toad Farm’s Caramel {Giveaway}

Friday, May 24th, 2013


Armed with a spoon in the kitchen can be a dangerous thing.

Heading over to the pantry, there are things like peanut butter and coconut-vanilla syrup. And the fridge can be even more of a hot zone, housing spoon-able treats like pudding, custard, mousse, or jam. Or yogurt treats.

And caramel. Always rich caramel, with its beautiful flavor notes. (more…)

Salted Coconut Caramel Sauce {Paleo}

Friday, April 19th, 2013


I know you’re going to see this caramel and think I’m a liar.

You’ll think it was made with naughty things heavy cream, white sugar, and bricks of butter. (more…)

Skinny Caramel Macchiato Cookies

Monday, September 17th, 2012

Ladies, this treat is for you.

Because I know that some afternoons just require a little sweet treat to perk things up.  (And afternoon coffee needs a partner, right?  ;) )

On one such afternoon when I was brewing up a pot of French press, I decided to take a peek into my pantry to see what I could nibble on along with my coffee.  As soon as I opened the door, the overwhelming smell of my favorite caramel extract wafted out.  Sadly, it had spilled (no idea how that happened!) but at least it made the entire pantry smell like heaven.  And don’t worry, I had three backup bottles, lol. (more…)

Caramel-Vanilla Cupcakes for 5 {Vegan}

Friday, February 24th, 2012

So, what are you making for dessert tonight?  Maybe something like that Caramel Apple Cake I saw on your blog a while ago?, a friend excitedly asked me around 2 o’clock one afternoon.  

I thought we’d forgo dessert this time, you know, since everyone is trying to eat healthy…, I trailed off.  Dead silence from my friend.  

I guess “eating healthy” doesn’t mean skipping dessert, even for a regular weeknight meal among close friends that’s not in celebration of anything other than it being a Tuesday night.  

I can roll with it.  Dessert was back on the menu, stat. (more…)

Caramel Apple Cake

Saturday, November 5th, 2011

Caramel Apple Cake

I can be such a party pooper when it comes to surprises. Every year before his birthday, I spend weeks searching for the perfect gift for Mike, which I buy in secret and then stash away. This is all wasted energy really, since I always, always tell him what it is before his birthday (really, it’s sort-of a windfall for him).

At Christmas I’m no better. I’ve been known to bribe my sister with Tim Hortons coffee (her favorite) and homemade muffins for information on gifts. I can’t help it, lol…the anticipation is too much for me! (more…)

Salted Caramels

Monday, October 18th, 2010

The third candy recipe I made for my Halloween Candy-Making Event* is something I’ve wanted to make for quite a while – the fabulous Ina Garten’s Fleur de Sel Caramels.  All of Ina’s recipes that I’ve made in the past have been delicious and this one was no different.  I’m sharing the recipe here because I made a few changes to Ina’s original recipe, in both the ingredients and method. 

These soft little caramels are rich and flavorful with the perfect texture; they’re chewy, but they don’t stick to your teeth the way store-bought soft caramel has the tendency to do.  Ina cut her caramel into 16 pieces, but I cut mine into 64 (1-inch) pieces for a more manageable bite-sized sweet treat.  These candies are the perfect Halloween indulgence for adults, and around the holidays I think they’d make very pretty party favors too.

Here are some tips to help you when making caramel:

  • When the boiling sugar mixture turns a warm golden color it’s time to add the cream/butter mixture.  Be careful because it very quickly goes from a light amber color, to a golden amber color, to burned.  And since it’s most likely to do this the instant you turn your back (sugar is a vengeful thing :) ), be watchful.

This is the warm golden amber color your sugar should be when you add the cream/butter mixture. 

(Image Source)  

  • The caramel should be cooked until it reaches firm ball stage, which is around 244-248F.  I like to remove it from the heat right at 244F because the temperature continues to rise slightly even once taken off the heat source.
  • When you’re chilling the caramel before cutting it, you can leave it in the fridge overnight.  If you decide to do this, it might be a bit too hard to cut when it’s taken directly from the fridge, but you can let it sit for about 5-10 minutes at room temperature and then you should be able to work with it.  (But don’t let it sit out too long or it will be too soft to cut and you’ll need to re-refrigerate.)
  • If you store your caramels in the fridge be sure to let them sit at room temperature for about half an hour to soften up before serving.

Salted Caramels (Adapted slightly from Ina Garten’s recipe for Fleur de Sel Caramels)

(Yield:  64 pieces)

1 1/2 c sugar

1/4 c light corn syrup

1/2 c water

1 c heavy cream

5 TB salted butter

1 tsp pure vanilla extract

Fleur de sel (for sprinkling on top)

Canola oil (to oil the pan)

8 by 8-inch baking dish

Pastry brush

3-quart pot (about 6 inches in diameter and 4 1/2 inches deep)

Another small saucepan (large enough to hold about 2 c)

Candy thermometer

Wooden spoon

Parchment paper

Step 1:  Get out all the ingredients and equipment you’ll need for this recipe.

Step 2:  Line the bottom of an 8 by 8-inch baking dish with parchment paper so that it hangs over 2 sides; use a pastry brush to lightly brush the bottom and sides of the prepared pan with canola oil.

Step 3:  To a 3-quart pot, add the sugar, corn syrup, and water.  Turn the heat on medium-high, bring the mixture up to a boil, and then cook until it turns a warm golden amber color.  You can swirl the pot to mix the ingredients, but do not stir.

Step 4:  While the sugar mixture cooks, in a separate small saucepan heat the heavy cream and butter over medium-low heat until it simmers.  Turn off the heat and keep warm until ready to use.

Step 5:  When the sugar mixture is a warm golden amber color, slowly add the cream/butter mixture; be very careful, as it will bubble up.  Use a wooden spoon to stir in the vanilla.  Continue to cook over medium-high heat until the caramel reaches 244F (firm ball stage) on a candy thermometer.

Step 6:  Carefully pour the caramel into the prepared baking dish.  Cool to room temperature, then chill in the refrigerator until solid enough to handle. 

Step 7:  Using the parchment paper as grips, remove the caramel from the pan (you might need to run a sharp knife along the sides that are against the baking dish), then use a sharp knife to cut it into 64 (1 inch) pieces.  Sprinkle a little fleur de sel on top of each piece, then wrap in parchment paper that has been cut down to size.  Store in the fridge or at room temperature.

*A huge thank-you to Guittard Chocolate Company for sponsoring my Halloween Candy-Making Event!

Twix Bar Cookies

Monday, November 23rd, 2009

Since Twix is my husband’s favorite candy bar, I immediately knew I wanted to make him these cookies when I saw the recipe on Joy of Baking.  In her recipe, Stephanie uses sweetened condensed milk to make the caramel filling; she says to turn the sweetened condensed milk into caramel, you can either use a stovetop double boiler or the microwave.  I remembered a recipe I had seen on Paula Deen’s show for Banoffee Pie, in which Paula uses the oven to do the same thing.  In the end, I decided to go with Paula’s method, because it looked like it required the least amount of supervision (but keep in mind that the microwave method is a lot faster).


These adorable bar cookies are wonderful to give out as favors at a holiday party, and they make the perfect addition to a Christmas cookie platter!

twix-bar-cookies-smallTwix Bar Cookies (Adapted from Stephanie Jaworski’s Millionaire Shortbread Bars)


1 (14 oz) can sweetened condensed milk

1 ½ sticks salted butter

¼ c white sugar

½ tsp pure vanilla extract

1 ½ c all-purpose flour

6 oz good quality dark or semisweet chocolate chips


For the caramel filling:  Preheat the oven to 300F.  Pour the sweetened condensed milk into a 9 by 9-inch glass baking dish.  Cover with foil and place the dish inside a larger poaching pan.  Add water to poaching pan until half way up sides of baking dish.  Bake for 60-90 minutes (no need to stir) until thickened and caramel in color.  Transfer to a bowl and beat until smooth.


For the shortbread:  Preheat the oven to 350F.  Cream together the butter, sugar, and vanilla until light and fluffy.  Slowly beat in the flour and mix until just combined.  Press the dough into a buttered 9 by 9-inch pan and bake for about 20 minutes, or until lightly golden.  Allow it to cool on a wire rack. 


Pour the warm caramel over the cooled shortbread and let it set and cool completely.  Melt the chocolate either in a double boiler or in the microwave, then spread it over the cooled caramel.  Allow the chocolate to set completely before cutting into squares.





Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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