Oh, caramel lovers, get ready to indulge! Whether you’re craving gooey sauces, chewy candies, or rich desserts, this collection of 18 decadent caramel recipes is your sweet escape. From quick fixes to show-stopping treats, there’s something here to satisfy every sweet tooth. So grab your spoon and let’s dive into these irresistible creations—your next favorite dessert is just a recipe away!
Vanilla Bean Caramel Sauce
Keeping a jar of homemade caramel sauce in my fridge has become my secret weapon for turning ordinary desserts into something spectacular. I first started making this vanilla bean caramel after a disastrous attempt at store-bought sauce that crystallized into a sugary rock, and now I can’t imagine my kitchen without its warm, buttery scent filling the air.
Ingredients
For the caramel base:
– 1 cup granulated sugar
– ¼ cup water
For finishing the sauce:
– 6 tablespoons unsalted butter, cut into ½-inch pieces
– ½ cup heavy cream, warmed to 110°F
– 1 vanilla bean, seeds scraped
– ½ teaspoon fine sea salt
Instructions
1. Combine 1 cup granulated sugar and ¼ cup water in a heavy-bottomed saucepan over medium heat.
2. Stir continuously with a wooden spoon until the sugar completely dissolves, about 3-4 minutes.
3. Stop stirring once the sugar dissolves and let the mixture bubble undisturbed until it turns a deep amber color, approximately 8-10 minutes.
4. Immediately remove the saucepan from heat when the caramel reaches 350°F on a candy thermometer.
5. Carefully whisk in 6 tablespoons of unsalted butter, one piece at a time, until fully incorporated.
6. Slowly pour in ½ cup warmed heavy cream while whisking constantly to prevent seizing.
7. Whisk in the scraped seeds from 1 vanilla bean and ½ teaspoon fine sea salt until smooth.
8. Let the caramel sauce cool in the saucepan for 15 minutes before transferring to a glass jar.
9. Refrigerate the sauce for at least 2 hours to thicken to a spreadable consistency.
Velvety and rich with those beautiful vanilla bean specks throughout, this caramel develops an incredible depth as it cools. I love how it thickens into this gorgeous pourable consistency that’s perfect for drizzling over ice cream or swirling into your morning coffee. The flecks of real vanilla bean make it feel truly special, like something you’d find in a fancy bakery rather than your own kitchen.
Brown Butter Caramel Popcorn
Yesterday, I was craving something sweet and salty, and my mind immediately went to this brown butter caramel popcorn I used to make during college movie nights. There’s something magical about how the nutty brown butter transforms ordinary caramel into something truly special that keeps everyone reaching for more.
Ingredients
For the Popcorn
- 1/2 cup popcorn kernels
- 3 tbsp vegetable oil
For the Brown Butter Caramel
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 1/4 cup light corn syrup
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 1/2 tsp fine sea salt
Instructions
- Preheat your oven to 250°F and line a large baking sheet with parchment paper.
- Heat vegetable oil in a large pot over medium-high heat until shimmering, about 2 minutes.
- Add popcorn kernels to the hot oil and cover the pot with a lid.
- Shake the pot constantly until popping slows to 2-3 seconds between pops, about 4-5 minutes total.
- Transfer the popped popcorn to a large bowl, discarding any unpopped kernels.
- Melt butter in a medium saucepan over medium heat, swirling occasionally.
- Continue cooking the butter until it turns amber-colored and smells nutty, about 5-7 minutes.
- Immediately add brown sugar, corn syrup, and salt to the brown butter, stirring constantly.
- Bring the mixture to a boil and cook without stirring for exactly 4 minutes.
- Remove the caramel from heat and carefully stir in vanilla extract and baking soda.
- Quickly pour the hot caramel over the popcorn while using a spatula to fold and coat evenly.
- Spread the coated popcorn onto the prepared baking sheet in a single layer.
- Bake for 45 minutes, stirring every 15 minutes with a spatula.
- Remove from oven and let cool completely on the baking sheet, about 30 minutes.
Keep this popcorn stored in an airtight container—if it lasts that long! The combination of that deep, nutty brown butter with the crisp caramel coating creates this incredible texture that stays satisfyingly crunchy for days. I love breaking it into clusters and serving it in little paper cones during game nights, or packing it up as edible gifts during the holidays.
Caramel Apple Cinnamon Rolls
Delicious doesn’t even begin to describe these caramel apple cinnamon rolls that have become my go-to fall baking project. I first made them when my neighbor gifted me a basket of crisp apples from her tree, and now the scent of cinnamon and caramel wafting through my kitchen is my favorite autumn tradition.
Ingredients
- For the Dough:
- 3 ½ cups all-purpose flour
- 1 cup warm whole milk (110°F)
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- 1 large egg
- 2 ¼ tsp active dry yeast
- 1 tsp salt
- For the Filling:
- 2 medium apples, peeled and finely chopped
- ½ cup light brown sugar
- 2 tsp ground cinnamon
- 2 tbsp unsalted butter, softened
- For the Caramel Sauce:
- ½ cup heavy cream
- ½ cup light brown sugar
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
Instructions
- Combine 1 cup warm whole milk (110°F), ¼ cup granulated sugar, and 2 ¼ tsp active dry yeast in a large bowl and let sit for 5 minutes until foamy.
- Add ¼ cup melted unsalted butter, 1 large egg, and 1 tsp salt to the yeast mixture and whisk until smooth.
- Gradually mix in 3 ½ cups all-purpose flour until a soft dough forms. Tip: The dough should be slightly sticky but pull away from the bowl sides.
- Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour until doubled in size.
- While dough rises, peel and finely chop 2 medium apples and combine with ½ cup light brown sugar and 2 tsp ground cinnamon in a bowl.
- Roll the risen dough into a 12×16-inch rectangle on a floured surface.
- Spread 2 tbsp softened unsalted butter evenly over the dough rectangle.
- Sprinkle the apple-cinnamon mixture evenly over the buttered dough.
- Tightly roll the dough from the long edge into a log and pinch the seam to seal.
- Cut the log into 12 equal slices using a sharp knife or dental floss. Tip: Dental floss creates cleaner cuts without squishing the rolls.
- Arrange the slices in a greased 9×13-inch baking dish, cover, and let rise for 30 minutes until puffy.
- Preheat your oven to 350°F while the rolls complete their second rise.
- Bake the rolls for 25-28 minutes until golden brown and the internal temperature reaches 190°F.
- While rolls bake, prepare the caramel sauce by combining ½ cup heavy cream, ½ cup light brown sugar, and 2 tbsp unsalted butter in a saucepan.
- Cook the caramel mixture over medium heat, stirring constantly, for 5-7 minutes until thickened. Tip: The sauce should coat the back of a spoon when ready.
- Remove the caramel from heat and stir in 1 tsp vanilla extract.
- Pour the warm caramel sauce over the baked cinnamon rolls immediately after removing them from the oven.
Absolutely heavenly when served warm, these rolls feature soft, pillowy layers that perfectly contrast with the gooey caramel and tender apple pieces. The caramel seeps into every nook, creating pockets of sweet richness that pair wonderfully with the warm cinnamon spice. For an extra treat, I sometimes add a scoop of vanilla ice cream while they’re still warm from the oven.
Salted Caramel Cheesecake Bars
Back when I first tried making salted caramel cheesecake bars, I nearly burned the caramel—twice! Now, after countless batches, I’ve nailed a fuss-free version that’s rich, creamy, and perfect for potlucks. Trust me, these bars are the ultimate crowd-pleaser, and they’re easier than they look.
Ingredients
For the crust:
– 2 cups graham cracker crumbs
– 1/2 cup unsalted butter, melted
– 1/4 cup granulated sugar
For the cheesecake filling:
– 16 oz cream cheese, softened to room temperature
– 1/2 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
For the salted caramel sauce:
– 1 cup granulated sugar
– 6 tbsp unsalted butter, cubed
– 1/2 cup heavy cream
– 1 tsp sea salt
Instructions
1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup sugar until the mixture resembles wet sand.
3. Press the crust mixture firmly into the bottom of the prepared pan using the back of a measuring cup to create an even layer.
4. Bake the crust for 10 minutes at 350°F until lightly golden, then let it cool completely on a wire rack.
5. In a large bowl, beat the softened cream cheese and 1/2 cup sugar with an electric mixer on medium speed for 2 minutes until smooth and creamy.
6. Add the eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
7. Mix in the vanilla extract until just combined, being careful not to overmix to avoid air bubbles in the filling.
8. Pour the cheesecake filling over the cooled crust and spread it evenly with a spatula.
9. Bake at 350°F for 25–30 minutes until the edges are set but the center still jiggles slightly when gently shaken.
10. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
11. For the caramel sauce, heat 1 cup sugar in a heavy-bottomed saucepan over medium heat, stirring constantly with a wooden spoon until it melts into an amber-colored liquid, about 5–7 minutes.
12. Immediately whisk in the cubed butter until fully melted and combined, working quickly to avoid separation.
13. Slowly drizzle in the heavy cream while whisking continuously—the mixture will bubble vigorously, so stand back to avoid splatters.
14. Remove the saucepan from heat and stir in the sea salt until dissolved.
15. Let the caramel cool for 10 minutes, then pour it evenly over the cooled cheesecake layer.
16. Refrigerate the bars for at least 4 hours, or until completely firm, before slicing into squares.
17. Use a sharp knife dipped in hot water and wiped dry between cuts to create clean edges.
So creamy and decadent, these bars strike the perfect balance between sweet caramel and a hint of salt. Serve them chilled with a drizzle of extra caramel or crumbled over vanilla ice cream for an indulgent twist.
Espresso Caramel Truffles
Finally, after burning one too many batches of caramel, I’ve perfected these espresso caramel truffles that taste like your favorite coffee shop treat but with that homemade magic. My secret? Using cold brew concentrate instead of regular espresso for a smoother, less bitter chocolate experience that won’t keep you up all night. Trust me, these little bites are worth every sticky-fingered moment.
Ingredients
For the caramel filling:
– 1 cup granulated sugar
– 6 tbsp unsalted butter, cubed
– 1/2 cup heavy cream
– 1/4 cup cold brew coffee concentrate
– 1/2 tsp sea salt
For the chocolate coating:
– 12 oz semi-sweet chocolate chips
– 1 tbsp coconut oil
For finishing:
– 1/4 cup cocoa powder
– 1/4 cup crushed espresso beans
Instructions
1. Line a baking sheet with parchment paper.
2. Heat 1 cup granulated sugar in a heavy-bottomed saucepan over medium heat for 5-7 minutes until completely melted and amber-colored.
3. Immediately add 6 tbsp cubed unsalted butter and whisk continuously for 1 minute until fully incorporated. Tip: The mixture will bubble vigorously when adding butter, so use a deep saucepan to prevent spills.
4. Slowly pour in 1/2 cup heavy cream while whisking constantly for 2 minutes until smooth.
5. Stir in 1/4 cup cold brew coffee concentrate and 1/2 tsp sea salt.
6. Cook the mixture for 3-4 minutes until it reaches 240°F on a candy thermometer.
7. Pour the caramel onto the prepared baking sheet and spread evenly.
8. Freeze the caramel for 45 minutes until firm enough to cut.
9. Cut the frozen caramel into 1-inch squares.
10. Roll each caramel square into a ball between your palms. Tip: Lightly oil your hands to prevent sticking.
11. Place the caramel balls on a parchment-lined tray and freeze for 30 minutes.
12. Melt 12 oz semi-sweet chocolate chips with 1 tbsp coconut oil using a double boiler until smooth. Tip: The coconut oil creates a thinner coating that sets with a beautiful snap.
13. Using a fork, dip each frozen caramel ball into the melted chocolate, tapping off excess.
14. Place the coated truffles on parchment paper.
15. Immediately sprinkle half the truffles with 1/4 cup cocoa powder and the other half with 1/4 cup crushed espresso beans.
16. Refrigerate the truffles for 20 minutes until the chocolate coating sets completely.
Oh my goodness, the contrast between the crisp chocolate shell and the gooey coffee-kissed caramel center is pure magic. I love serving these alongside after-dinner coffee or packing them in little gift boxes—they make the most thoughtful homemade present that actually tastes professional.
Coconut Caramel Fudge
Zesty as it sounds, this coconut caramel fudge is my go-to when I need a sweet escape—it reminds me of those lazy summer afternoons at my grandma’s, where the scent of toasted coconut filled the kitchen. I love how simple it is to whip up, and honestly, it’s foolproof even if you’re not a baking pro. Trust me, once you try this melt-in-your-mouth treat, you’ll be hooked just like I am.
Ingredients
– For the caramel layer: 1 cup granulated sugar, 1/2 cup unsalted butter, 1/2 cup heavy cream, 1/4 cup light corn syrup, 1 tsp vanilla extract, 1/4 tsp salt
– For the fudge base: 2 cups sweetened shredded coconut, 1 (14 oz) can sweetened condensed milk, 1/2 cup semi-sweet chocolate chips
Instructions
1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal later.
2. Spread 2 cups of sweetened shredded coconut evenly in the prepared pan and bake for 5–7 minutes, until lightly golden and fragrant, to enhance its nutty flavor.
3. In a medium saucepan over medium heat, combine 1 cup granulated sugar, 1/2 cup unsalted butter, 1/2 cup heavy cream, and 1/4 cup light corn syrup, stirring constantly with a wooden spoon to prevent scorching.
4. Attach a candy thermometer to the saucepan and cook the mixture, without stirring, until it reaches 240°F (the soft-ball stage), which should take about 8–10 minutes.
5. Remove the saucepan from heat and immediately stir in 1 tsp vanilla extract and 1/4 tsp salt until fully incorporated and the caramel is smooth.
6. Pour the hot caramel evenly over the toasted coconut in the pan, using a spatula to spread it into a uniform layer.
7. Sprinkle 1/2 cup semi-sweet chocolate chips over the caramel layer and let them sit for 1–2 minutes to soften from the residual heat.
8. Gently spread the melted chocolate chips with a spatula to create a thin, even topping over the caramel.
9. Pour 1 (14 oz) can of sweetened condensed milk over the chocolate layer, tilting the pan to cover it completely for a creamy base.
10. Bake the assembled fudge in the preheated oven at 350°F for 20–25 minutes, until the edges are bubbly and the center is set but slightly jiggly.
11. Cool the fudge in the pan on a wire rack for 1 hour to reach room temperature, then refrigerate for at least 4 hours or until firm to ensure clean slices.
12. Lift the fudge from the pan using the parchment overhang and cut into 1-inch squares with a sharp knife wiped clean between cuts for neat edges.
The fudge is irresistibly chewy with a rich caramel swirl and a hint of toasted coconut that adds a delightful crunch. Serve it chilled with a drizzle of extra chocolate or crumble it over ice cream for a decadent twist—it’s pure bliss in every bite.
Caramel Pecan Pie Blondies
Deliciously decadent and perfect for any gathering, these caramel pecan pie blondies combine my love for chewy blondies with the rich flavors of a classic Southern dessert. I first made these for a potluck last fall when I wanted something easier than pie but just as impressive. Now they’re my go-to when I need a treat that feels special but comes together without fuss.
Ingredients
For the Blondie Base:
– 1 cup unsalted butter, melted
– 2 cups light brown sugar, packed
– 2 large eggs
– 2 teaspoons vanilla extract
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
For the Caramel Pecan Topping:
– 1 cup chopped pecans
– 1/2 cup caramel sauce
– 1 tablespoon all-purpose flour
Instructions
1. Preheat your oven to 350°F and line a 9×13 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. In a large bowl, whisk together the melted butter and brown sugar until smooth and well combined.
3. Add the eggs one at a time, whisking thoroughly after each addition until the mixture is glossy.
4. Stir in the vanilla extract until fully incorporated.
5. In a separate medium bowl, whisk together 2 cups flour, baking powder, and salt to evenly distribute the leavening agents.
6. Gradually fold the dry ingredients into the wet ingredients using a spatula until just combined and no flour streaks remain.
7. Spread the blondie batter evenly into the prepared pan using an offset spatula for a smooth surface.
8. In a small bowl, toss the chopped pecans with 1 tablespoon flour to prevent sinking during baking.
9. Sprinkle the floured pecans evenly over the blondie batter.
10. Drizzle the caramel sauce in zigzag patterns across the entire surface.
11. Bake for 25-30 minutes until the edges are golden brown and the center appears set but still slightly soft.
12. Cool completely in the pan on a wire rack for at least 2 hours before slicing into squares.
Chewy with crisp edges and gooey caramel pockets, these blondies deliver that perfect pecan pie flavor in every bite. I love serving them slightly warm with a scoop of vanilla ice cream for an extra indulgent treat, or packing them in lunchboxes for a sweet surprise.
Spiced Pumpkin Caramel Latte
Cozying up with a warm mug of this Spiced Pumpkin Caramel Latte has become my favorite fall ritual, especially after that first crisp morning when I can finally justify wearing my favorite oversized sweater. I actually started making this version after one too many disappointing coffee shop versions that were either too sweet or lacked that true pumpkin pie spice warmth.
Ingredients
- For the pumpkin caramel sauce:
- 1/2 cup granulated sugar
- 3 tablespoons water
- 1/4 cup heavy cream, warmed to 110°F
- 2 tablespoons pumpkin puree
- 1/2 teaspoon pumpkin pie spice
- Pinch of salt
- For the latte:
- 1 cup whole milk
- 2 shots espresso (about 1/4 cup)
- Whipped cream for topping
- Additional pumpkin pie spice for garnish
Instructions
- Combine 1/2 cup granulated sugar and 3 tablespoons water in a small saucepan over medium heat.
- Cook the sugar mixture without stirring until it turns deep amber in color, about 5-7 minutes. Tip: Swirl the pan gently instead of stirring to prevent crystallization.
- Carefully pour in 1/4 cup warmed heavy cream – it will bubble vigorously.
- Whisk continuously until the caramel is smooth and all cream is incorporated.
- Whisk in 2 tablespoons pumpkin puree until completely combined.
- Stir in 1/2 teaspoon pumpkin pie spice and a pinch of salt.
- Remove the pumpkin caramel sauce from heat and let cool slightly.
- Heat 1 cup whole milk in a separate saucepan over medium heat until steaming (150°F). Tip: Use a thermometer to avoid scalding the milk.
- Froth the heated milk using a whisk or milk frother until foamy.
- Brew 2 shots of espresso directly into your mug.
- Add 2 tablespoons of the prepared pumpkin caramel sauce to the espresso.
- Pour the frothed milk over the espresso and caramel mixture.
- Top with whipped cream and a sprinkle of pumpkin pie spice. Tip: For extra flavor, lightly torch the whipped cream topping with a kitchen torch.
Decadently smooth with that perfect balance of bitter espresso against the spiced pumpkin caramel, this latte feels like autumn in a cup. The creamy texture holds up beautifully against the bold coffee flavors, making it ideal for sipping slowly while wrapped in your coziest blanket. I love serving these in clear mugs to show off the beautiful layers, and sometimes I’ll even make extra caramel sauce to drizzle over apple slices for a perfect pairing.
Caramelized Banana Bread Pudding
Finally, after years of testing banana bread recipes, I stumbled upon this caramelized version that my family now requests weekly—it’s the perfect way to use up those overripe bananas sitting on your counter! For the Pudding Base: – 4 cups cubed day-old bread (about 1-inch cubes) – 3 large overripe bananas, mashed – 2 large eggs – 1 cup whole milk – 1/2 cup granulated sugar – 1 teaspoon vanilla extract – 1/2 teaspoon ground cinnamon For the Caramelized Topping: – 1/4 cup unsalted butter – 1/2 cup brown sugar – 1 banana, sliced into 1/4-inch rounds 1. Preheat your oven to 350°F and grease an 8×8-inch baking dish with butter or non-stick spray. 2. In a large bowl, combine the cubed bread and mashed bananas, mixing gently until the bread is evenly coated. 3. In a separate medium bowl, whisk together the eggs, milk, granulated sugar, vanilla extract, and cinnamon until fully blended and smooth. 4. Pour the egg mixture over the bread and banana combination, then fold everything together until all bread pieces are moistened. 5. Let the mixture sit for 15 minutes to allow the bread to fully absorb the liquid—this prevents a dry pudding. 6. While the pudding rests, melt the butter in a small saucepan over medium heat, then stir in the brown sugar until dissolved and bubbly (about 2-3 minutes). 7. Arrange the sliced banana rounds in a single layer on the bottom of the prepared baking dish. 8. Carefully pour the hot caramel sauce evenly over the banana slices, tilting the dish to coat the bottom completely. 9. Spoon the bread mixture over the caramel layer, spreading it evenly with a spatula. 10. Bake for 40-45 minutes, or until the top is golden brown and a knife inserted into the center comes out clean. 11. Cool the pudding in the dish on a wire rack for at least 20 minutes before inverting onto a serving plate—this helps the caramel set without sticking. Oh, the magic happens when you flip it and see that glossy caramel dripping down the sides! Each spoonful delivers a custardy interior with crispy edges, and the caramelized bananas add a deep, buttery sweetness that’s irresistible served warm with a scoop of vanilla ice cream.
Sea Salt Caramel Ice Cream
Just when I thought ice cream couldn’t get any better, I discovered the magic of sea salt caramel—it’s that perfect sweet-salty combination that makes you close your eyes and savor every spoonful. I first made this for a summer potluck, and let me tell you, it disappeared faster than my kids when it’s chore time. Now I always keep a batch in my freezer for those “I deserve a treat” moments.
Ingredients
- For the caramel sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cubed
- 1/2 cup heavy cream
- 1 teaspoon sea salt flakes
- For the ice cream base:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 6 large egg yolks
- 1 teaspoon vanilla extract
Instructions
- Heat 1 cup granulated sugar in a heavy-bottomed saucepan over medium heat for 5-7 minutes until completely melted and amber-colored, swirling the pan occasionally but not stirring.
- Add 6 tablespoons cubed unsalted butter to the melted sugar and whisk continuously for 1-2 minutes until fully incorporated. Tip: The mixture will bubble vigorously when you add the butter—this is normal, just keep whisking!
- Slowly drizzle in 1/2 cup heavy cream while whisking constantly for 1 minute until smooth.
- Remove the caramel from heat and stir in 1 teaspoon sea salt flakes until dissolved.
- Transfer the caramel to a heatproof bowl and let it cool completely at room temperature for 45-60 minutes.
- In a separate saucepan, combine 2 cups heavy cream, 1 cup whole milk, and 3/4 cup granulated sugar over medium heat for 4-5 minutes until steaming but not boiling.
- Whisk 6 large egg yolks in a medium bowl until pale yellow, about 2 minutes.
- Slowly pour 1/2 cup of the hot cream mixture into the egg yolks while whisking constantly to temper them.
- Pour the tempered egg mixture back into the saucepan with the remaining cream mixture.
- Cook over medium-low heat for 5-7 minutes, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon. Tip: Don’t let it boil or you’ll scramble the eggs—if it starts steaming heavily, reduce the heat immediately.
- Remove the custard from heat and stir in 1 teaspoon vanilla extract.
- Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
- Cover the custard with plastic wrap pressed directly against the surface and refrigerate for at least 4 hours or until completely chilled.
- Pour the chilled custard into your ice cream maker and churn according to manufacturer’s instructions for 20-25 minutes until thick and creamy.
- During the last 5 minutes of churning, slowly drizzle in the cooled caramel sauce. Tip: Reserve 2 tablespoons of caramel for drizzling over the finished ice cream—it makes for a beautiful presentation!
- Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
After all that waiting, you’ll be rewarded with the creamiest ice cream that has those gorgeous caramel swirls running through it. The texture is incredibly smooth with just the right amount of saltiness to balance the rich caramel flavor. Absolutely perfect served in waffle cones with an extra drizzle of that reserved caramel sauce, or crumble some pretzels on top for an extra salty crunch.
Whiskey Caramel Glazed Donuts
Last weekend, I found myself with a serious craving for something sweet and boozy after a particularly long work week—and what better way to indulge than with homemade donuts? These Whiskey Caramel Glazed Donuts are my go-to when I need a little comfort with a kick; they’re surprisingly easy to make, and the caramel sauce is so good I sometimes double it just to have extra for ice cream later. Trust me, your kitchen will smell incredible, and you’ll feel like a pro baker even if you’ve never fried donuts before.
Ingredients
- For the donut dough:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp active dry yeast
- 1/2 cup whole milk, warmed to 110°F
- 1 large egg
- 2 tbsp unsalted butter, melted
- 1/2 tsp salt
- For frying:
- 4 cups vegetable oil
- For the whiskey caramel glaze:
- 1/2 cup granulated sugar
- 1/4 cup heavy cream
- 2 tbsp unsalted butter
- 2 tbsp whiskey
- 1/4 tsp salt
Instructions
- Combine 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tsp active dry yeast, and 1/2 tsp salt in a large mixing bowl.
- Pour in 1/2 cup whole milk warmed to 110°F, 1 large egg, and 2 tbsp melted unsalted butter.
- Mix with a wooden spoon until a shaggy dough forms, then knead on a floured surface for 5 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour or until doubled in size.
- Tip: If your kitchen is cool, place the bowl in a turned-off oven with the light on to help it rise faster.
- Roll out the dough on a floured surface to 1/2-inch thickness.
- Cut out donut shapes using a 3-inch round cutter and a 1-inch cutter for the holes.
- Heat 4 cups vegetable oil in a heavy-bottomed pot to 350°F, using a candy thermometer to monitor the temperature.
- Fry 2-3 donuts at a time for 1-2 minutes per side until golden brown, flipping once with a slotted spoon.
- Tip: Avoid overcrowding the pot to maintain the oil temperature and ensure even cooking.
- Transfer the fried donuts to a wire rack set over a baking sheet to drain and cool completely.
- Make the glaze by melting 1/2 cup granulated sugar in a saucepan over medium heat, swirling occasionally until it turns amber-colored.
- Remove the saucepan from heat and carefully whisk in 1/4 cup heavy cream, 2 tbsp unsalted butter, 2 tbsp whiskey, and 1/4 tsp salt until smooth.
- Tip: Let the caramel cool for 5 minutes before dipping to prevent it from sliding off the donuts.
- Dip the top of each cooled donut into the whiskey caramel glaze, allowing excess to drip off.
- Return the glazed donuts to the wire rack for 10 minutes to set.
My favorite thing about these donuts is how the crisp exterior gives way to a soft, pillowy center, while the whiskey caramel adds a rich, slightly smoky sweetness that’s not overly sweet. Serve them warm with a sprinkle of sea salt or alongside a cold glass of milk to balance the bold flavors—they’re perfect for brunch or a late-night treat.
Caramel Pear Galette
My kitchen always smells like autumn when pears are in season, and this rustic galette has become my go-to dessert for casual gatherings. I love how the free-form crust makes it feel approachable, even for novice bakers who might be intimidated by traditional pies.
Ingredients
- For the crust:
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- 8 tablespoons cold unsalted butter, cubed
- 4-5 tablespoons ice water
- For the filling:
- 3 ripe but firm pears, sliced ¼-inch thick
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- For assembly:
- 2 tablespoons caramel sauce
- 1 egg, beaten
- 1 tablespoon coarse sugar
Instructions
- Whisk together 1 ¼ cups all-purpose flour and ½ teaspoon salt in a large bowl.
- Add 8 tablespoons cold cubed butter to the flour mixture.
- Use your fingers or a pastry cutter to work the butter into the flour until pea-sized crumbs form.
- Drizzle in 4 tablespoons ice water while stirring with a fork. Tip: Add the remaining tablespoon if the dough feels too dry—it should just hold together when pressed.
- Gather the dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Toss 3 sliced pears with ¼ cup granulated sugar, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, and ½ teaspoon cinnamon in a medium bowl.
- Roll the chilled dough into a 12-inch circle on a floured surface.
- Transfer the dough to the prepared baking sheet.
- Drizzle 2 tablespoons caramel sauce over the center of the dough, leaving a 2-inch border.
- Arrange the pear slices over the caramel in a single layer.
- Fold the edges of the dough over the filling, pleating as you go.
- Brush the crust with 1 beaten egg and sprinkle with 1 tablespoon coarse sugar. Tip: The egg wash creates that beautiful golden shine, so don’t skip it!
- Bake for 35-40 minutes until the crust is golden brown and the pears are tender. Tip: If the edges brown too quickly, cover them with foil halfway through baking.
- Let the galette cool on the baking sheet for 15 minutes before slicing.
Every bite delivers buttery, flaky crust alongside tender pears that caramelize beautifully in the oven. I love serving warm slices with a drizzle of extra caramel and a scoop of vanilla ice cream—the contrast between the warm galette and cold ice cream is pure comfort.
Dark Chocolate Caramel Pretzel Bark
Every time I make this dark chocolate caramel pretzel bark, it disappears faster than I can snap a photo for the blog—my family has zero self-control when it comes to that sweet-salty crunch. Honestly, it’s my go-to when I need a quick treat that feels fancy without the fuss, and I love how the pretzels add just enough savory bite to balance the rich chocolate.
Ingredients
- For the base:
- 8 ounces dark chocolate chips (about 1 1/3 cups)
- 2 cups mini pretzel twists, roughly crushed
- For the caramel layer:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cubed
- 1/4 cup heavy cream
- 1/2 teaspoon sea salt
Instructions
- Line a 9×13-inch baking sheet with parchment paper, ensuring it overhangs the edges for easy removal.
- Spread the crushed pretzels evenly over the parchment paper in a single layer.
- Melt the dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth and fully melted.
- Pour the melted chocolate over the pretzel layer, using a spatula to spread it evenly to the edges.
- Refrigerate the chocolate-covered pretzels for 15 minutes to set slightly while you make the caramel.
- Heat the granulated sugar in a medium saucepan over medium heat, stirring constantly with a wooden spoon until it melts into an amber-colored liquid, about 5–7 minutes.
- Add the cubed butter to the melted sugar all at once, stirring continuously until fully incorporated and smooth.
- Slowly pour in the heavy cream while stirring vigorously—the mixture will bubble up, so use a deep saucepan to avoid spills.
- Cook the caramel for 1 minute longer, then remove it from the heat and stir in the sea salt.
- Immediately pour the hot caramel over the chilled chocolate layer, tilting the pan to spread it evenly.
- Return the pan to the refrigerator and chill for at least 1 hour, or until the bark is firm and breaks cleanly.
- Lift the bark from the pan using the parchment overhang and break it into irregular pieces with your hands.
You’ll love how the bark shatters with a satisfying snap, revealing layers of glossy caramel and crunchy pretzels nestled in dark chocolate. Try serving it alongside coffee for a midday pick-me-up or crumbling it over vanilla ice cream for an easy dessert upgrade—it’s the kind of treat that makes any day feel a little sweeter.
Honey Caramel Roasted Nuts
During a recent autumn hike, I found myself craving something sweet and crunchy to share with friends around the campfire—that’s when I perfected this honey caramel roasted nuts recipe. There’s something magical about how the honey caramelizes into a glossy coating that makes these nuts utterly addictive.
Ingredients
- For the nut mixture:
- 2 cups mixed raw nuts (almonds, pecans, walnuts)
- 1/4 cup granulated sugar
- 1/2 teaspoon sea salt
- For the caramel coating:
- 1/4 cup honey
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F and line a baking sheet with parchment paper.
- Combine 2 cups mixed raw nuts, 1/4 cup granulated sugar, and 1/2 teaspoon sea salt in a medium bowl.
- Heat 1/4 cup honey and 2 tablespoons unsalted butter in a small saucepan over medium heat for 3-4 minutes until bubbly.
- Remove the honey mixture from heat and stir in 1/2 teaspoon vanilla extract.
- Pour the hot honey mixture over the nut mixture and stir until all nuts are evenly coated.
- Spread the coated nuts in a single layer on your prepared baking sheet.
- Bake at 325°F for 15-18 minutes, stirring halfway through, until the nuts are golden brown.
- Remove the baking sheet from the oven and let the nuts cool completely on the sheet for 30 minutes.
- Break apart any large clusters of nuts with your hands.
Just out of the oven, these nuts develop the most satisfying crunch with sticky-sweet caramel edges. I love serving them warm over vanilla ice cream or packing them in mason jars for holiday gifts—they always disappear faster than I can make them!
Caramel Stuffed Chocolate Chip Cookies
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These caramel-stuffed chocolate chip cookies are my ultimate comfort food creation, born from that rainy afternoon when I wanted to combine my two favorite treats into one glorious bite. I’ve made these so many times now that my family can smell them baking from down the street, and they always disappear within minutes of coming out of the oven.
Ingredients
For the Cookie Dough:
– 2 ¼ cups all-purpose flour
– 1 tsp baking soda
– 1 tsp salt
– 1 cup unsalted butter, softened to room temperature
– ¾ cup granulated sugar
– ¾ cup packed brown sugar
– 2 large eggs
– 2 tsp vanilla extract
– 2 cups semi-sweet chocolate chips
For Stuffing:
– 24 soft caramel candies, unwrapped
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. Whisk together 2 ¼ cups all-purpose flour, 1 tsp baking soda, and 1 tsp salt in a medium bowl until fully combined.
3. Cream 1 cup softened unsalted butter with ¾ cup granulated sugar and ¾ cup packed brown sugar in a large bowl using an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Beat in 2 large eggs one at a time, then mix in 2 tsp vanilla extract until just incorporated.
5. Gradually add the flour mixture to the wet ingredients, mixing on low speed until no dry spots remain.
6. Fold in 2 cups semi-sweet chocolate chips with a spatula until evenly distributed throughout the dough.
7. Scoop 2 tablespoons of dough and flatten it slightly in your palm.
8. Place 1 soft caramel candy in the center of the flattened dough.
9. Carefully wrap the dough around the caramel, sealing it completely and rolling into a smooth ball.
10. Arrange the dough balls 2 inches apart on prepared baking sheets.
11. Bake at 375°F for 10-12 minutes until the edges are golden brown but centers still look slightly underdone.
12. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack.
13. Allow cookies to cool completely for 30 minutes before serving.
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Let these cookies cool completely for the caramel to set properly – the wait is worth it when you bite into that gooey center surrounded by chewy chocolate chip cookie. I love serving these slightly warm with a cold glass of milk, where the melted caramel creates beautiful pools in the cookie’s center that contrast perfectly with the crisp edges.
Toasted Marshmallow Caramel Dip
Baking this toasted marshmallow caramel dip always reminds me of childhood campfires, but now I can enjoy that nostalgic flavor without the smoke in my hair! I first experimented with this recipe last fall when I had leftover marshmallows from s’mores night, and it’s become my go-to for potlucks ever since. There’s something magical about that combination of gooey marshmallow and rich caramel that makes everyone gather around the bowl.
Ingredients
For the caramel base
– 1 cup granulated sugar
– 6 tablespoons unsalted butter, cubed
– 1/2 cup heavy cream
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
For the marshmallow topping
– 2 cups mini marshmallows
– 1 tablespoon unsalted butter
Instructions
1. Measure 1 cup granulated sugar into a heavy-bottomed saucepan.
2. Heat the sugar over medium heat for 5-7 minutes, stirring constantly with a wooden spoon until completely melted and amber-colored.
3. Add 6 tablespoons cubed butter immediately and stir vigorously for 1 minute until fully incorporated.
4. Pour in 1/2 cup heavy cream slowly while continuing to stir constantly.
5. Cook the mixture for 2 more minutes until smooth and uniform.
6. Remove from heat and stir in 1 teaspoon vanilla extract and 1/4 teaspoon salt.
7. Transfer the caramel to a heatproof serving bowl and let cool for 15 minutes.
8. Preheat your oven’s broiler to 450°F.
9. Sprinkle 2 cups mini marshmallows evenly over the cooled caramel layer.
10. Dot the marshmallow layer with 1 tablespoon butter cut into small pieces.
11. Place the bowl under the broiler for 1-2 minutes, watching closely until marshmallows are golden brown.
12. Remove from oven immediately when marshmallows achieve your desired toast level.
Really, the contrast between the silky caramel and that crispy toasted marshmallow top is what makes this dip unforgettable. I love serving it warm with apple slices that provide a refreshing crunch against the sweetness, though graham crackers work beautifully too for that classic s’mores vibe.
Lavender Infused Caramel Bonbons
Oh my goodness, you guys—I first tried lavender-infused caramel at this tiny farmers’ market in Oregon last summer, and I’ve been dreaming about recreating that floral, buttery magic ever since. As someone who always burns the first batch of caramel (it’s a tradition at this point), I finally perfected a method that even caramel-phobes can handle. These bonbons are my new obsession for holiday gifting or just treating myself after a long day.
Ingredients
- For the caramel:
- 1 cup granulated sugar
- 6 tbsp unsalted butter, cubed
- 1/2 cup heavy cream
- 1 tsp dried culinary lavender
- For coating:
- 8 oz dark chocolate chips
- 1 tsp coconut oil
Instructions
- Place the granulated sugar in a heavy-bottomed saucepan over medium heat.
- Cook the sugar without stirring for 5-7 minutes until it melts into an amber liquid, swirling the pan occasionally for even melting.
- Add the cubed butter immediately and whisk continuously until fully incorporated—this will bubble vigorously, so use a long-handled whisk.
- Pour in the heavy cream in a slow, steady stream while whisking constantly to prevent seizing.
- Remove from heat and stir in the dried lavender.
- Let the caramel cool to room temperature (about 1 hour), then refrigerate for 2 hours until firm enough to scoop.
- Use a melon baller or small spoon to portion the chilled caramel into 1-inch balls, placing them on a parchment-lined baking sheet.
- Freeze the caramel balls for 30 minutes—this prevents them from melting during chocolate coating.
- Combine dark chocolate chips and coconut oil in a microwave-safe bowl.
- Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and glossy.
- Use a fork to dip each frozen caramel ball into the melted chocolate, tapping off excess against the bowl’s rim.
- Return coated bonbons to the parchment-lined sheet and let set at room temperature for 1 hour.
Here’s the magic: biting through that crisp chocolate shell releases a velvety caramel that literally melts on your tongue with the most delicate floral finish. I love serving these alongside espresso after dinner—the bitterness of the coffee makes the lavender pop even more. Trust me, these bonbons feel fancy but are totally approachable for a cozy night in.
Summary
Zesty doesn’t even begin to describe the sweet satisfaction waiting in these 18 caramel recipes! From gooey sauces to chewy candies, there’s a perfect treat for every craving. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share this sweet roundup on Pinterest for your fellow dessert lovers!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
