Caramelswirls Recipes

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CARAMEL SWIRLS



Caramel Swirls image

In my opinion, cookies are the best dessert to make...and to eat! With a crisp outside and chewy caramel filling, these are likely one of my very favorites. -Jan Smith, Star, Texas

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6-1/2 dozen.

Number Of Ingredients 9

1 cup butter, softened
4 ounces cream cheese, softened
1 cup packed brown sugar
1 large egg yolk
1 teaspoon maple flavoring
2-3/4 cups all-purpose flour
FILLING:
30 caramels
6 ounces cream cheese, softened

Steps:

  • In a large bowl, cream butter, cream cheese and brown sugar until light and fluffy. Beat in egg yolk and flavoring. Gradually beat flour into creamed mixture. Refrigerate 2 hours or until easy to handle., In a microwave-safe bowl, melt caramels; stir until smooth. Stir in cream cheese until blended; set aside. Divide dough in half. Roll each portion between two pieces of waxed paper to 1/4-in. thickness. Spread caramel mixture over dough to within 1/2 in. of edges., Roll up tightly jelly-roll style, starting with a long side. Wrap rolls in plastic wrap; refrigerate 4 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on greased baking sheets. Bake 12-14 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 76 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 41mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

CINNAMON CARAMEL SWIRL BARS



Cinnamon Caramel Swirl Bars image

Cinnamon is the star ingredient in this indulgent recipe certain to please one and all. This favorite spice combines with gooey caramel for a truly decadent dessert.

Provided by McCormick

Categories     Cookies and Brownies,

Yield 24

Number Of Ingredients 11

1 1/2 cups flour
2 tsps baking powder
2 tsps McCormick® Cinnamon, Ground
1/4 tsp salt
1 1/2 cups firmly packed brown sugar
1/2 cup (1 stick) butter melted
2 eggs
1 tbsp McCormick® Pure Vanilla Extract
1 cup coarsely chopped pecans
1 package (14 oz) caramels unwrapped
1/4 cup milk

Steps:

  • Preheat oven to 350°F. Mix flour, baking powder, cinnamon and salt in medium bowl. Set aside. Mix brown sugar, butter, eggs, vanilla and pecans in large bowl until well blended. Add flour mixture; mix well. Reserve 1 cup of the batter. Spread remaining batter into lightly greased foil-lined 13x9-inch baking pan. Bake 15 minutes or until firm.
  • Microwave caramels and milk in microwavable bowl on HIGH 2 to 3 minutes or until caramels are completely melted, stirring after every minute. Cool 5 minutes or until slightly thickened. Pour over baked layer in pan, spreading to within 1/2 inch of edges. Drop reserved 1 cup batter by spoonfuls over caramel layer. Cut through batter with knife several times for marble effect.
  • Bake 15 to 20 minutes longer or until center is set. Cool in pan on wire rack. Lift from pan. Cut into bars.

Nutrition Facts : Calories 225 Calories

CARAMEL-NOUGAT SWIRLS



Caramel-Nougat Swirls image

Two types of treats come together in familiar candy-cane-style stripes. Our recipe calls for layering the nougat on top of the caramel on a baking sheet, then slicing and twisting the two together.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 12h

Yield Makes about 12 dozen 2-inch candies

Number Of Ingredients 14

Safflower oil, for baking sheet and knife
1 cup heavy cream
1 cup plus 2 tablespoons granulated sugar
3 tablespoons unsalted butter, cut into small pieces
1/2 cup plus 2 tablespoons light corn syrup
1/4 teaspoon coarse salt
1/4 teaspoon pure vanilla extract
1/2 cup nonfat milk powder
3 tablespoons confectioners' sugar
1 1/4 cups plus 2 tablespoons granulated sugar
3/4 cup light corn syrup
1 large egg white, room temperature
2 teaspoons pure vanilla extract
2 ounces white chocolate, melted and allowed to cool

Steps:

  • Caramel: Lightly brush bottom and sides of a 9-by-13-inch rimmed baking sheet with oil. Line with parchment, leaving a 2-inch overhang on long sides; lightly brush parchment with oil.
  • Bring cream, granulated sugar, butter, and corn syrup to a boil in a medium saucepan, stirring until sugar is dissolved. Reduce heat to medium-high; continue cooking, without stirring but swirling pan occasionally, until a candy thermometer registers 240 degrees, 8 to 10 minutes. Immediately remove from heat; stir in salt and vanilla.
  • Pour caramel onto prepared baking sheet; spread with an offset spatula. Let stand, uncovered, at least 30 minutes and up to 1 day.
  • Nougat: Sift together milk powder and confectioners' sugar into a bowl.
  • Place 1 1/4 cups granulated sugar, corn syrup, and 1/4 cup water in a small saucepan. Bring to a boil, stirring occasionally, until sugar is dissolved. Continue cooking, without stirring but swirling pan occasionally, until a candy thermometer registers 250 degrees, 8 to 10 minutes.
  • Meanwhile, as sugar starts to boil, beat together egg white and remaining 2 tablespoons sugar on medium speed until stiff but not dry peaks form. Reduce speed to low; as soon as sugar syrup reaches 250 degrees, carefully pour down side of bowl. Increase speed to high and continue beating until stiff peaks form, about 2 minutes more. Beat in vanilla, then chocolate. Fold in milk-powder mixture. (Nougat will appear grainy.)
  • With a rubber spatula, scrape nougat onto caramel; smooth with an offset spatula. Let stand, uncovered, until completely cool and crystallized, 8 to 12 hours.
  • Using parchment, lift candy slab onto a cutting board, keeping parchment underneath. With an oiled knife, cut into 9-by-1/2-inch strips; twist into spiral ropes. To serve, cut strips into 2-inch pieces, if desired. Candies can be wrapped individually in waxed paper and stored in an airtight container up to 1 week.

CARAMEL SWIRL COOKIES



Caramel Swirl Cookies image

These are really good...had them first at a Church function...and just had to track down the recipe.

Provided by grandma2969

Categories     Dessert

Time 6h12m

Yield 5 dozen

Number Of Ingredients 8

1 cup butter, softened
1 large egg yolk
4 ounces cream cheese, softened
1 cup brown sugar, packed
1 teaspoon maple flavoring
2 3/4 cups flour
30 caramels, unwrapped
6 ounces cream cheese, softened

Steps:

  • In a large bowl, cream butter, cream cheese, and brown sugar,.when well mixed.
  • Add egg yolk and maple flavoring -- mix well.
  • Gradually add flour, mix to combine.and refrigerate for 2 hours.to chill well.
  • Meanwhile, in a saucepan, melt caramels, stir in cream cheese, until well blended.
  • Set aside.
  • Divide chilled dough in half.roll each portion between waxed paper to 1/4" thickness.
  • Spread caramel mixture over dough to within 1/2" of edges.
  • Roll up tightly, jelly roll style, starting at long side.
  • Wrap each roll in plastic wrap, refrigerate 4 hours.
  • Unwrap and cut into 1/4" thick slices.
  • Place 1" apart on greased sheets.
  • Bake at 350° for 12-14 minutes or until golden brown.
  • Remove to racks to cool.
  • To prepare CARAMEL FILLING:.
  • Unwrap caramels and place in a small sauce pan over low heat -- cook till melted, stirring occasionally -- add softened cream cheese, and stir to combine.

Nutrition Facts : Calories 1181.7, Fat 62.8, SaturatedFat 36.2, Cholesterol 201.2, Sodium 670.3, Carbohydrate 144.8, Fiber 1.9, Sugar 84.4, Protein 14.2

CHARLOTTE'S CARAMELS



Charlotte's Caramels image

Provided by Food Network

Categories     dessert

Time 2h17m

Yield About 70 caramels

Number Of Ingredients 11

1 tablespoon butter or vegetable oil cooking spray
1 cup heavy cream
1 cup evaporated milk
1/2 cup sweetened condensed milk
2 cups light corn syrup
2 cups sugar
1/2 cup water
1/2 teaspoon salt
1 stick (4 ounces) unsalted butter, cut into 6 pieces
2 teaspoons vanilla extract
Optional: 1/2 to 1 cup nuts (walnuts, peanuts, almonds), apples

Steps:

  • Spray bottom and sides of a 9 by 11-inch baking pan with vegetable oil or rub with 1 tablespoon butter. In a small heavy saucepan, combine cream, evaporated milk, and sweetened condensed milk. Set aside to warm later.
  • In a large, heavy saucepan, combine corn syrup, sugar, water, and salt. Over high heat, cook until sugar is dissolved, about 6 to 8 minutes, brushing down sides of pan with a pastry brush dipped in water to remove any sugar crystals. Stop stirring, insert candy thermometer, reduce heat to medium and let come to a boil. Cook, without stirring, until temperature reaches 250 degrees F (hard-ball stage), about 45 to 60 minutes.
  • Meanwhile, place cream and milk mixture over low heat and stir until warm. Do not boil.
  • When sugar reaches 250 degrees F, stir in the warm cream and the pieces of butter. Stirring constantly, cook over medium heat until thermometer reaches 244 degrees (firm ball stage), 45 to 60 minutes. Stir in vanilla. Immediately pour into prepared pan without scraping pot. Let stand, uncovered, at room temperature for 12 to 24 hours without moving. This is the most difficult part, as you will want to eat it!
  • To cut into candies, coat a cutting board or marble slab generously with vegetable oil spray. Unmold caramel by turning upside down onto oiled surface. Cut into 1-inch by 1 1/2-inch pieces with a very sharp, heavy knife. Wrap with precut waxed paper squares, twisting ends to seal. If you don't wrap them, the caramel pieces will stick together.

CARAMEL CHOCOLATE GINGER SWIRLS



Caramel Chocolate Ginger Swirls image

Provided by Sandra Lee

Categories     dessert

Time 2h

Yield 30 cookies

Number Of Ingredients 6

1 (14.5-ounce) package gingerbread mix (recommended: Betty Crocker)
1/2 stick (1/4 cup) butter, melted
1 egg
1/4 cup all-purpose flour, if needed
1 (17-ounce) jar caramel topping, chilled
1 (14.5-ounce) jar dark chocolate ice cream fudge topping

Steps:

  • Preheat oven to 350 degrees F.
  • Combine the gingerbread mix according to package instructions. Using a tablespoon, roll dough into balls. Place on an ungreased cookie sheet. Slightly flatten each cookie. Bake for 10 minutes. Transfer cookies to a cooling rack and cool completely.
  • Place a scant 1/2 teaspoon of caramel topping on each cookie center. Top with 1/2 teaspoon chocolate topping. Carefully work chocolate to within 1/4-inch of the edge of the cookies. Place in freezer for 20 to 25 minutes to set. Serve immediately.

CARAMEL WHIPPED CREAM



Caramel Whipped Cream image

This flavored whipped cream is a breeze to make, which goes well with our Angel Food Cake. Cook the caramel cream in a saucepan and chill completely before whipping into stiff, delicate peaks.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 3 cups

Number Of Ingredients 4

1/2 cup sugar
2 tablespoons water
Pinch of coarse salt
2 cups heavy cream

Steps:

  • Prepare an ice bath; set aside. Cook sugar, water, and salt in saucepan over medium heat, stirring once, until sugar is dissolved. Continue cooking, without stirring, until sugar turns golden amber. Remove pan from heat; slowly pour cream down sides of pan in a slow, steady stream (it will spatter). Return pan to medium heat, and stir with a wooden spoon until combined.
  • Transfer caramel cream to a mixing bowl set in ice bath; let sit until very cold, stirring occasionally, about 30 minutes. Mixture can be refrigerated overnight. Before serving, whip the caramel cream until stiff peaks form. Use immediately.

SEA SALT CARAMEL SWIRL CHEESECAKE BARS



Sea Salt Caramel Swirl Cheesecake Bars image

A mouth-watering blend of sea salt caramel swirls with cream cheese come together in these delectable cheesecake bars.

Provided by HERSHEY'S Kitchens

Categories     Trusted Brands: Recipes and Tips

Time 1h5m

Yield 24

Number Of Ingredients 12

1 ½ cups graham cracker crumbs
3 tablespoons white sugar
6 tablespoons butter or margarine, melted
3 (8 ounce) packages cream cheese, softened
¾ cup sugar
⅛ teaspoon salt
3 eggs
1 teaspoon vanilla extract
2 tablespoons light cream
½ teaspoon rum extract
½ cup walnut pieces
1 ⅔ cups HERSHEY'S® Sea Salt Caramel Baking Chips

Steps:

  • Heat oven to 350 degrees F. Line 13x9x2-inch baking pan with foil, extending foil beyond pan sides. Prepare CRUMB CRUST.
  • CRUMB CRUST: Stir together 1-1/2 cups graham cracker crumbs and 3 tablespoons sugar in medium bowl; blend in 6 tablespoons melted butter or margarine, mixing well. Press mixture onto bottom of 13x9x2-inch baking pan.
  • Beat cream cheese, sugar and salt in large bowl until smooth. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Set aside 3-1/2 cups batter; blend light cream and rum extract into remaining batter. Stir in walnuts, if desired.
  • Place caramel chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Gradually stir rum and nut batter into melted chips, stirring until well blended.
  • Alternately drop vanilla batter and caramel nut batter by heaping tablespoons onto crumb crust. With knife or small spatula swirl batters for marbled effect. (Batters will flatten and smooth as cheesecake batter bakes.)
  • Bake 35 to 40 minutes or until center is set and edges puff and begin to crack. Cool in pan on wire rack. Refrigerate until chilled. Using foil as handles, lift from pan. Cut into bars.

Nutrition Facts : Calories 245.7 calories, Carbohydrate 18 g, Cholesterol 61.7 mg, Fat 17.9 g, Fiber 0.3 g, Protein 4.2 g, SaturatedFat 10.3 g, Sodium 206 mg, Sugar 9.6 g

CARAMEL SWIRL ICE CREAM



Caramel Swirl Ice Cream image

Make and share this Caramel Swirl Ice Cream recipe from Food.com.

Provided by evelynathens

Categories     Frozen Desserts

Time 20m

Yield 1 1/2 quarts

Number Of Ingredients 6

2 cups sugar
2 cups heavy cream, plus
2 tablespoons heavy cream
1 1/2 cups milk
6 large egg yolks
1 teaspoon vanilla extract

Steps:

  • In a small saucepan, bring ¾ cup of the sugar and ¼ cup of water to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
  • Boil without stirring until the caramel turns a golden amber colour, 5-8 minutes.
  • Remove from heat and immediately add ½ cup plus 2 tblsps of the heavy cream - AVOID SPATTERS!
  • Stir well, then cook over low heat, stirring, until smooth, about 1 minute.
  • Remove from heat, add a dash of salt, and let cool.
  • Transfer the caramel to a container, cover and refrigerate until cold, atleast 1 hour and up to 2 days.
  • In a large saucepan, bring the milk and remaining 1 ½ cups heavy cream just to a boil over medium heat.
  • In a large bowl, whisk the egg yolks with ¾ cup of the sugar until smooth.
  • Gradually whisk the hot cream into the egg yolks.
  • Pour the custard back into the saucepan.
  • Cook over medium heat, stirring constantly, until the custard thickens slightly and coats the back of a spoon, about 7 minutes.
  • DO NOT BOIL.
  • Immediately strain the custard into a large heatproof bowl and set aside.
  • In a small saucepan, bring the remaining ½ cup sugar and 3 tblsps water to a boil over medium-high heat, stirring to dissolve the sugar.
  • Boil with stirring until the caramel turns a deep amber colour, about 7 minutes.
  • Remove from heat and add 2 tblsps of cold water - stand back to avoid spatters.
  • Stir until smooth.
  • Whisk the hot caramel into the warm custard, making sure the caramel doesn't get on the whisk as you pour as it will harden.
  • Stir in vanilla.
  • Let cool to room temperature, stirring once or twice, then cover and refrigerate until cold, atleast 2 hours or overnight.
  • Pour the custard into an ice-cream maker and freeze according to the manufacturer's instructions.
  • Transfer the ice cream to a chilled container and freeze until partially set but not hard, about 1 hour.
  • Spoon 1/3 of the ice cream into a chilled container.
  • Spoon 1/3 of the chilled caramel on top; it does not have to be an even layer.
  • Top with a layer of ice cream.
  • Continue layering, ending with caramel.
  • Stir once; do not overmix as you want a thick caramel swirl running through the ice cream.
  • Cover and freeze for atleast 3 hours or up to 2 days.

Nutrition Facts : Calories 2579, Fat 151.8, SaturatedFat 89.8, Cholesterol 1234.1, Sodium 283.3, Carbohydrate 290.2, Sugar 267.2, Protein 25.7

CARAMEL-SWIRL CHEESECAKE DESSERT



Caramel-Swirl Cheesecake Dessert image

A rich ricotta-cream cheese filling, and a luscious caramel drizzle make this dessert from Gilda Lester of Millsboro, Delaware irresistible.

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12-15 servings.

Number Of Ingredients 14

1/2 cup butter, softened
3 tablespoons sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup sweetened shredded coconut, lightly toasted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup ricotta cheese
3/4 cup sugar
2 tablespoons all-purpose flour
1 cup heavy whipping cream
3 teaspoons vanilla extract
3 eggs, lightly beaten
1/3 cup caramel ice cream topping

Steps:

  • In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine flour and coconut; gradually beat into creamed mixture. , Press into a lightly greased 13-in. x 9-in. baking dish. Bake at 350° for 10-12 minutes or until lightly browned. Cool on a wire rack. , For filling, in a large bowl, beat cream cheese and ricotta until blended. Add sugar and flour and mix well. Combine cream and vanilla; gradually beat into cream cheese mixture. Add eggs; beat on low speed just until combined. , Spread filling over crust. Drizzle with caramel topping; gently cut through filling with a knife to swirl. , Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 1-1/2 hours. Cover and refrigerate for at least 6 hours before serving.

Nutrition Facts : Calories 419 calories, Fat 31g fat (20g saturated fat), Cholesterol 137mg cholesterol, Sodium 248mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 0 fiber), Protein 8g protein.

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From melissassouthernstylekitchen.com


CARAMEL SWIRL MARSHMALLOWS | RECIPE RECIPE | LAND O’LAKES
STEP 1. Combine 3/4 cup granulated sugar and butter in heavy-bottomed 2-quart saucepan; cook over medium-high heat, stirring constantly, until mixture is light golden brown, about 4-6 minutes.
From landolakes.com


HOMEMADE CARAMELS | COOKIES AND CUPS
2018-12-07 Instructions. Line a 9×9 baking pan with foil and coat with nonstick spray, or butter. Set aside. In a medium heavy saucepan combine the granulated sugar, brown sugar, half and half, corn syrup, and butter over medium-low heat. Cook and stir constantly until the mixture reaches 250°F on a candy thermometer.
From cookiesandcups.com


CARAMEL SQUARES RECIPE - RICE KRISPIES
Microwave at HIGH 3-4 minutes or until melted and smooth, stirring after each minute. 2. Add cereal and vanilla, stirring until evenly coated. 3. Press evenly into lightly-buttered 3 1/2 L (13" x 9") pan. Let stand until firm. Cut into bars. NOTES: Step 1 may be done on stove-top in large saucepan over medium-low heat, stirring constantly.
From ricekrispies.ca


20 BEST HOMEMADE CARAMEL RECIPES - THE SPRUCE EATS
2021-12-20 Elizabeth LaBau. Soft, buttery caramels cooked on the stove-top are a true homemade treat. These caramels are satisfyingly chewy, melt-in-your-mouth soft, and deliciously sweet. You can make them in about an hour, but for the best texture, allow them to sit at room temperature overnight. 02 of 20.
From thespruceeats.com


CARAMEL SWIRL CHOCOLATE BROWNIES - EASY RECIPES, TV SHOWS
Melt the butter with a quarter of the chocolate gently in the microwave. 3. Beat the eggs with the sugar in a large bowl until light and fluffy and then sift in the flour and baking powder. Stir in the melted chocolate mixture. 4. Add the rest of the chocolate. Spoon into the tin. Beat the caramel in a small bowl and swirl into the mix.
From foodnetwork.co.uk


PUFF PASTRY CARAMEL SWIRLS RECIPE - YOUTUBE
Puff Pastry Caramel Swirls RecipeFast Blackberry Puff Pastry Recipe https://youtu.be/nCU0xVkYRfcBlueberry Puff Pastry Tart | Recipe ideas https://youtu.be/Lt...
From youtube.com


CARAMEL SWIRL MARSHMALLOWS | DONNA HAY
Increase the heat to high and bring to the boil. Cook, without stirring, for 6–7 minutes or until the temperature reaches 115°C (239°F) on a sugar (candy) thermometer. With the electric mixer on high speed, gradually add the hot syrup to the gelatine mixture in a thin steady stream and whisk for 3 minutes or until thick and glossy.
From donnahay.com.au


CARAMEL-SWIRLED WHITE CHOCOLATE TART | CANADIAN GOODNESS
In bowl of a food processor, process together pecans, sugar and flour until nuts are finely ground. Pour in butter; process until thoroughly moistened. Pat nut mixture onto bottom and sides of a 10-inch (25 cm) fluted round tart tin with removable bottom. Bake for 15 to 20 min or until crust is lightly coloured. Cool on rack.
From dairyfarmersofcanada.ca


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