Coffee Caramel Sauce

1 cup granulated sugar
1/4 cup water
1/4 cup heavy cream
1/4 cup brewed coffee
4 tablespoons butter
3 tablespoons instant coffee
1/4 teaspoon salt

Combine the sugar and water in a 2-quart saucepan and bring the mixture to a simmer over medium heat. Continue to cook without stirring until the mixture turns an amber color, about 5 minutes. 

Add the cream, brewed coffee, butter, instant coffee, and salt, and stir. Simmer while whisking until the sauce is smooth.

Let cool slightly before serving.

From Karen's Kitchen Stories blog

Hot Caramel Milk

3 to 4 tablespoons sugar
2 cups milk

Put sugar in small saucepan over medium heat.  Shake pan gently to distribute sugar as it melts.  Meanwhile, microwave the milk to warm it.

Caramelize the sugar; cook to a deep amber.  Be careful not to let it burn.  

When sugar is ready, remove from heat.  Add milk in a steady stream as you stir.  The sugar will seize up and there will be sizzling, but keep stirring.

Place pan back over lower heat.  Make sure to keep the heat sufficiently low that you don't boil the milk.  Continue stirring until all the caramelized sugar is melted into the milk.

Refrigerate any leftovers.

Makes 2 cups.

From ContemplatingSweets.com, with minor change

Caramel Swirl Blondies

Caramel:
2/3 cup heavy cream
3 tablespoons light corn syrup
Scant 2/3 cup packed light brown sugar
1/8 teaspoon salt
2 1/2 tablespoons all-purpose flour
1 teaspoon vanilla extract

Blondies:
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup packed light brown sugar
2/3 cup (1 stick plus 2 2/3 tablespoons) unsalted butter, slightly softened
2 large eggs
1 1/2 tablespoons light corn syrup
1 1/2 teaspoons vanilla extract
3/4 cup chocolate chips (optional)

Heat the oven to 350 F.  Lightly grease an 8-inch square baking pan.  Line the pan with aluminum foil, letting the foil overhang two opposing sides of the pan by about 2 inches.  Grease the foil.

For the caramel:
In a 2-quart heavy saucepan, thoroughly stir together the cream, corn syrup, brown sugar, and salt.  Bring to a boil over medium-high heat, stirring.  Insert a candy thermometer into the mixture, being sure the tip doesn't touch the bottom of the pan.  Adjust the heat so the mixture boils briskly but not hard, and boil, stirring occasionally, until it reaches 240 F, about 4 minutes.  Reduce the heat slightly and continue gently boiling until the thermometer reaches 245 F.  Immediately remove from the heat and stir in the flour until completely smooth.  Stir in the vanilla.  Set aside in a very warm spot while preparing the batter.

For the blondies:
In a medium bowl, thoroughly stir together the flour, baking powder, and salt; set aside.  In a large bowl, with an electric mixer on medium speed, beat together the brown sugar and butter until light and fluffy.  Add the eggs, corn syrup, and vanilla, and beat until well-blended and smooth.  Stir or beat in the flour mixture and chocolate chips, if using, until evenly incorporated.  Turn out about two-thirds of the batter into the baking pan, spreading to the edges.  

Reheat the caramel over medium heat, stirring, until warm and fluid.  Spoon about 6 pools of caramel onto the batter, keeping them about 1/2 inch away from the sides of the pan (the caramel will burn if it comes in direct contact with the pan).  Spoon the remaining batter in pools over the caramel.  Using a table knife held vertically, slightly swirl the caramel and batter together; be careful to leave some large swirls and not to overmix.

Bake in the middle of the oven for 25 to 30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean but moist.  Transfer the pan to a wire rack.  Carefully run a table knife around the edges of the pan to loosen any caramel from the sides.  Let stand until the blondie slab is completely cooled.

Using the overhanging foil as handles, transfer the blondie slab to a cutting board.  Carefully peel off and discard the foil.  Using a large, sharp knife, cut into 12 bars; wipe the knife clean between cuts.

Store in an airtight container for up to 4 days and freeze for up to 1 month.  If freezing, leave the blondie slab whole, then cut into bars when partially thawed.

Makes 12.

From The All-American Cookie Book by Nancy Baggett

Coffee-Caramel Creme Brulee

2 cups heavy whipping cream, divided

1/4 cup (about 3/4 ounce) dark-roast coffee beans (such as French roast), crushed with mallet in plastic bag

1 cup sugar, divided

1/2 cup water

2 cups half and half

8 large egg yolks

1/4 teaspoon salt

8 teaspoons raw sugar (also called turbinado or demerara sugar)

Bring 1 cup cream and coffee beans to simmer in heavy small saucepan.  Remove from heat; cover and let steep at least 20 minutes and up to 1 hour.

Heat oven to 325°F.  Stir 2/3 cup sugar and 1/2 cup water in heavy medium saucepan over low heat until sugar dissolves.  Increase heat to medium-high and bring to boil, brushing down sides of pan with wet pastry brush.  Boil without stirring until syrup is deep amber, swirling pan occasionally, about 11 minutes.  Remove pan from heat.  Add remaining 1 cup whipping cream (mixture will bubble up).  Stir over low heat until caramel is smooth.  Stir in half and half.  Strain coffee-infused cream into caramel cream; discard coffee beans in strainer.

Whisk yolks, salt, and remaining 1/3 cup sugar in large bowl to blend.  Gradually whisk in cream mixture.  Strain custard into large measuring cup.

Arrange eight 2/3- to 3/4-cup ramekins or custard cups in roasting pan.  Divide custard among ramekins.  Add enough warm water to roasting pan to come halfway up sides of ramekins or custard cups.  Bake custards until just set in center, 65 to 70 minutes.  Transfer custards from water bath directly to refrigerator.  Chill uncovered until cold, at least 3 hours and up to 1 day.

Sprinkle top of each custard with 1 teaspoon raw sugar.  Using kitchen torch, melt sugar on each custard until deep amber.  (Alternatively, preheat broiler. Arrange custards on small rimmed baking sheet; broil until sugar topping melts and browns, about 2 minutes.)  Refrigerate custards until sugar topping hardens, at least 30 minutes and up to 1 hour (do not chill longer than 1 hour or topping will start to soften).  Serve custards cold.

Serves 8.

From Epicurious

Caramel Cream Cheese Buttercream Frosting

1 cup (2 sticks or 226 grams) unsalted butter, softened (or 1 stick salted & 1 stick unsalted)

4 ounces (half 8-ounce package/113 grams) cream cheese, chilled from the fridge

1/2 cup (224 grams) homemade or prepared caramel, salted caramel sauce or dulce de leche, thick at room temperature

2 teaspoons (10 ml) pure vanilla extract

4 cups (480 grams) confectioners’ sugar, sifted

Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat butter on medium speed until creamy.

Add cream cheese, caramel and vanilla; beat until fully incorporated.  Gradually increase mixer speed to high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula.

Gradually add confectioners’ sugar, beating on low speed, until well combined.  Beat on high speed until well combined and smooth while scraping down sides of bowl as necessary, about 2 minutes.

Before filling, frosting, and piping cakes, re-beat buttercream to ensure smoothness.

If not using immediately, the buttercream can be refrigerated for up to 2 to 3 days in an airtight container. Before using, bring to room temperature before beating smooth again.

Makes about 4 1/2 cups (enough to fill and frost a 9-inch two layer cake, or 8-inch three layer cake, or 18 to 24 cupcakes—depending on amount used to ice cupcakes)

Note:  If using the buttercream to pipe details, be sure to use chilled hands when handling pastry bag as warm hands can melt the buttercream.

From WickedGoodKitchen.com

Chilled Oranges in Orange Flower-Caramel Syrup

8 good eating oranges, preferably organic or unsprayed, or more clementines/tangerines
2 teaspoons orange flower water
1 cup sugar

Zest 2 of the oranges, using a zester or microplane to make fine shreds.

Use a sharp knife to remove the skin and all of the white membrane from the oranges.  Cut the oranges crosswise into 1/4-inch slices, removing any seeds.  If using clementines or small tangerines, just remove as much white membrane as possible without trying to remove the skin.

Arrange orange pieces in a shallow serving dish, sprinkle with zest and orange flower water, and set aside.

To make the caramel, spread the sugar in a dry skillet or medium or large saucepan.  Set the pan over medium-high heat and heat, without stirring, until the sugar begins to melt into a clear syrup around the edges.  Turn the heat down to medium and continue melting the sugar without stirring - shake the pan to redistribute it - for as long as the syrup remains clear.  When the syrup begins to color, stir with a silicone spatula or wooden spoon, mixing and spreading the syrup and sugar together, until all the sugar is melted and beginning to color evenly.  If some of the syrup starts to color too quickly before the rest, turn the heat down or take the pan off the heat for a few minutes,and continue to stir.  When the syrup is reddish-amber, or the color of medium-dark honey, remove from heat.

Immediately pour the hot caramel over the orange slices.  The oranges may be kept, covered in the refrigerator, for up to 2 days.  If you serve the oranges after a brief chilling, some of the caramel will have hardened into a thin, brittle layer on top of the oranges.  Lengthier chilling will melt the caramel completely.

Serves 8.

From Pure Dessert by Alice Medrich, with very minor changes

Note: This is delicious served with Labneh Tart.

Apple Cider Caramel Sauce

1 cup apple cider
1 cup firmly packed light brown sugar
1/2 cup butter
1/4 cup whipping cream

Cook cider in a 3-quart saucepan over medium heat, stirring often, 10 minutes or until reduced to 1/4 cup.  Stir in remaining ingredients.  Bring to a boil over medium-high heat, stirring constantly.  Boil, stirring constantly, 2 minutes.  Remove from heat and cool completely.  Refrigerate up to 1 week.  To reheat, microwave at high 10 to 15 seconds or just until warm; stir until smooth.

Makes 1 1/4 cups.

From Southern Living

Salted-Caramel Chocolate Chip Cookie Bars

2 1/8 cups (301 grams) all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

12 tablespoons (170 grams) unsalted butter, melted and cooled to room temperature

1 cup (198 grams) light brown sugar

1/2 cup (99 grams) granulated sugar

1 egg

1 egg yolk

2 teaspoons vanilla extract

2 cups (340 grams) semisweet chocolate chips

10 ounces caramel candy squares, unwrapped

3 tablespoons heavy cream

Fleur de sel (or other sea salt), for sprinkling over caramel 

Heat oven to 325 degrees F.  Grease a 9-inch square pan and line with parchment paper; set aside.

In a medium bowl, whisk together the flour, baking soda, and salt; set aside.

Using an electric mixer, mix together the melted butter and sugars on medium speed until combined.  Add the egg, egg yolk, and vanilla extract and mix until smooth.  Slowly add the dry ingredients and mix on low, just until combined. Stir in the chocolate chips.

In a medium microwave-safe bowl, combine the caramels and heavy cream.  Microwave on high until the caramels are melted, stirring every 20 seconds.  This will take about 2 minutes.

Press half of the cookie dough into the prepared pan, smoothing the top with a spatula.  Pour the hot caramel over the dough cookie dough and spread into an even layer, leaving about ½ inch around the border.  Sprinkle the caramel with sea salt.  Drop the remaining cookie dough in spoonfuls over the caramel and gently spread the dough with a spatula until the caramel is covered.  

Bake for 30 minutes, or until the top of the bars are light golden brown and the edges start to pull away from the pan.  Place the pan on a wire rack and cool to room temperature, then refrigerate for about 30 minutes to allow the caramel layer to set.  Cut into squares and serve.  Store leftovers in an airtight container at room temperature for up to 4 days.

Makes 16 bars.

From BrownEyedBaker.com

Salted Butter Caramel Sauce

6 tablespoons (3 ounces, 85 grams) 
3/4 cup (150 grams) sugar
1 cup (250 m) heavy cream, warmed
1/2 teaspoon vanilla extract
1/2 teaspoon flaky sea salt

Melt butter and sugar together in a large saucepan over medium heat (one that will hold at least 4 quarts or preferably larger).

Continue to cook the sugar and butter together, stirring frequently, until the color is deep golden brown and it starts to smoke.  For best results, cook the mixture until it smells a little smoky, too, but be careful to find the balance between well-browned and the moment before it's burnt, which is when it's ready to have the cream added; it should be the color of an old copper penny.

Immediately remove from heat and gradually pour in the warm cream, stirring constantly, until smooth.  Mix in the vanilla and salt.

Note: If the sauce seizes up when you add the cream, you've probably added it too quickly or it wasn't warm enough.  You can gently warm the sauce over low heat and stir in hardened caramel until dissolved; strain out any stubborn bits that remain.

The sauce can be made up to two weeks in advance and stored in a jar in the refrigerator.  Rewarm by placing the jar in a saucepan of warm water or in a microwave oven.

Makes about 1 1/2 cups.

From DavidLebovitz.com

Caramel Popcorn

1-2 gallons popped popcorn

2 cups brown sugar

1 cup butter

1/2 cup maple syrup

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon vanilla

1 cup peanuts (optional)

Heat oven to 250 F.

In a saucepan, bring brown sugar, butter, and maple syrup to a boil.  Cook at a slow boil for 5 minutes without stirring.

Remove sugar syrup from heat and add baking soda, salt, vanilla, and peanuts (if using).

Pour over popcorn and toss to mix thoroughly.

Spread caramel popcorn on greased cookie sheets and bake for 1 hour, stirring every 20 minutes.

Store in airtight bags or containers.

Caramel and Vanilla Cake

For the caramel sauce:

2 cups sugar

4 tablespoons water

2/3 cup butter, cut into small cubes

1 cup whipping cream

For the vanilla cake:

1 1/4 cups sifted all-purpose flour

1 1/4 cups sifted cake flour

1/2 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon salt

1/2 cup butter

1 1/2 cups sugar

2 tablespoons vanilla extract

1/2 cup vegetable oil

3 large eggs

1 1/4 cups milk (or evaporated milk, for extra richness)

For the caramel frosting:

3 1/2 cups to 4 cups confectioner’s sugar

1/2 cup butter

2 teaspoons vanilla extract

1/2 cup caramel sauce

2 or more tablespoons milk

To make the caramel sauce:

Mix the sugar and water in a large saucepan (use a pan of about 3 quarts or larger because the sugar foams up when you add the butter and cream).  Have butter and cream ready so it can be added quickly when needed.  Boil the sugar and water over medium heat until the mixture begins to turn a light- to medium-amber color.  (Do not stir the boiling sugar, this can cause it to crystallize.  If the sugar starts to crystallize, use a pastry brush to brush water around the inside edge of the pot as it boils; you may have to do this several times.  Carefully swirling the pan occasionally is also helpful to avoid crystallization of the sugar.) 

When the color is right, quickly add the butter and stir until the butter is melted.  Remove from the heat immediately and pour in the whipping cream, stirring constantly until the sauce is uniformly smooth.  Cool completely.

To make the vanilla cake:

Grease two 8- or 9-inch cake pans and line the bottoms with parchment paper.  Heat oven to 325 degrees F.

Sift together the flours, baking powder, baking soda, and salt, and set aside.  In the bowl of an electric mixer, beat together the butter, sugar, and vanilla extract at high speed with the whisk attachment until light and fluffy.  Slowly beat in the vegetable oil.  Beat in the eggs, one at a time, mixing well after each addition.  Fold in the dry ingredients alternately with the milk, adding the dry ingredients in three divisions and the liquid ingredients in 2 divisions, beginning and ending with the dry ingredients.  Do not over-mix the batter; stop mixing as soon as there are no lumps in the batter.  Pour batter into the two prepared pans.

Bake for 30-35 minutes, or until a wooden toothpick inserted in the center comes out clean.  Allow the cakes to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.

To prepare the caramel frosting:

Beat all ingredients together until smooth, fluffy, and a spreadable consistency.  Add more milk if too thick or more sugar if it too thin.

To construct the cake:

Cut each cake layer in half horizontally, to make four layers.

Reserve about 2/3 cup of the caramel sauce (1/2 cup for the frosting and the rest to drizzle on top of the cake).  Divide the remaining caramel sauce in 3 parts and use it to fill the three inner layers of the cake.

Assemble the cake, filling the layers with caramel sauce.  Frost with the caramel frosting and drizzle with remaining caramel sauce.

Serves 16.

From RockRecipes.com

Caramel Sauce

1/2 cup sugar
2 cups heavy cream

In a medium saucepan over low heat, combine the sugar and 2 tablespoons water.  Cook for 10 minutes, or until the sugar turns golden.  Drizzle in the cream, mixing well.

(May be prepared up to 2 days ahead, covered and refrigerated.)

Makes about 2 cups.

From Bold American Food by Bobby Flay

Coffee Caramel Swirl Ice Cream

For caramel swirl:

1/2 cup sugar

1/3 cup light corn syrup

1/4 cup water

7 tablespoons heavy cream

1/2 teaspoon vanilla

For custard:

1 cup sugar

2 1/4 cups whole milk

1 1/4 cups heavy cream

4 large egg yolks

3 tablespoons instant espresso powder

1/2 teaspoon vanilla

Make caramel swirl:

In a 3-quart heavy saucepan, boil sugar, corn syrup, water, and a pinch of salt over moderate heat, stirring, until sugar is dissolved. Boil mixture, without stirring, gently swirling pan, until a deep golden caramel. Remove pan from heat and carefully pour cream and vanilla down side of pan (mixture will vigorously steam and caramel will harden). Simmer mixture, stirring, until caramel is dissolved. Remove pan from heat and cool caramel. Caramel swirl may be made 1 week ahead and chilled, covered. Bring caramel swirl to room temperature before using. (If caramel swirl is too stiff to pour, heat slightly.)

Make custard:

In a dry 5-quart heavy saucepan, cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, gently swirling pan, until deep golden. Remove pan from heat and carefully pour milk and cream down side of pan (mixture will vigorously steam and caramel will harden). Simmer mixture, stirring, until caramel is dissolved.

Temper the egg yolks by very slowly pouring in the hot milk mixture while whisking continuously.  Return the custard to the saucepan and place over low heat.  Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon and it reaches a temperature of 185°F.  Do not bring to a boil. 

Whisk in espresso powder and vanilla until espresso powder is dissolved. Pour custard through a fine sieve into another large bowl and cool. Chill custard, its surface covered with wax paper, until cold, at least 3 hours, and up to 2 days.

Freeze custard in an ice-cream maker, in 2 batches if necessary. Transfer one third ice cream to a 2-quart airtight container and drizzle one third caramel swirl over it. Repeat layering with remaining ice cream and caramel swirl. Freeze ice cream until hard, at least 8 hours, and up to 1 week.

Makes about 1 1/2 quarts.

From Gourmet, with many changes

Note:  Makes wonderful ice cream sandwiches with Chocolate Espresso Cookies

"Someone Ate All the Condensed Milk" Honey Caramel Sauce

1/2 cup honey
8 tablespoons (1 stick) unsalted butter
3/4 cups brown sugar
1/4 cup half-and-half

Mix together honey, butter, and sugar in a saucepan.  Cook over medium heat, stirring.  Bring the mixture to a boil for about 5 minutes.  Remove from heat, and stir in half-and-half.  Reheat if solidified.  Serve over ice cream, eat with a spoon, or pour onto oiled parchment paper and eat with your fingers.


Alternate recipe ("I Have Hidden One Can of Condensed Milk for This Purpose" Honey Caramel Sauce):

1/2 cup honey
8 tablespoons (1 stick) unsalted butter
3/4 cups brown sugar
1 14-ounce can sweetened condensed milk

Mix together honey, butter, and sugar in a saucepan.  Cook over medium heat, stirring.  Bring the mixture to a boil for 2 minutes while continuing to stir constantly.  Add the condensed milk and mix well, continuing to stir until completely mixed.

Caramel-Apple Cinnamon Buns

Dough:
3 1/4 cups (13 ounces) unbleached all-purpose flour
1/4 cup (1 1/2 ounces) potato flour
3 tablespoons (1 1/4 ounces) sugar
1 1/2 teaspoons instant yeast
1 1/4 teaspoons salt
3 tablespoons (1 1/2 ounces) butter
1 teaspoon vanilla extract
1 large egg
1 cup (8 ounces) lukewarm milk

Filling:
1/2 cup (3 1/2 ounces) sugar
3 tablespoons (3/4 ounce) unbleached all-purpose flour
1 teaspoon cinnamon
1 cup (8 ounces) peeled, grated apple (1 to 2 large apples)
1 tablespoon (1/2 ounce) lemon juice

Topping:
1/2 cup (5 ounces) caramel sauce

To make the dough:
Mix and knead all the ingredients - by hand, mixer, or bread machine - to make a smooth, slightly sticky dough.  Cover, and let rest for 1 1/2 to 2 hours, until doubled in bulk.

To make the filling:
Combine the sugar, flour, and cinnamon.  Toss the apples with the lemon juice; combine them with the sugar mixture.

Transfer the dough to a lightly greased work surface.  Roll it into a 12"x24" rectangle.  Spread with the filling.

Starting with a long side, roll the dough into a log and seal the edge.  Cut 12 equal slices.  Place them cut-side up in standard muffin tin cups lined with lightly greased baking papers.  Cover the buns and let rise until puffy, 60 to 90 minutes.

Heat the oven to 350° F.

Bake the buns for 20 to 25 minutes, until lightly browned.  Remove from the oven.  Cool from for 10 minutes, then drizzle with caramel sauce.

Makes 12 buns.


From King Arthur Flour

Caramel Frosting (or, The Only Frosting Sandeep Has Ever Liked)

1 cup (2 sticks) unsalted butter
2 cups dark brown sugar (or 2 cups light brown sugar plus 2 tablespoons molasses)
2/3 cup heavy cream
1/2 to 1 teaspoon finely ground grey salt
6 to 8 cups confectioner's sugar, sifted
1 to 2 tablespoons instant coffee dissolved in same amount of milk
Additional milk to thin frosting as needed

Melt the butter in a small saucepan.  When it is melted, add sugar and cream.  Stir constantly over medium heat until sugar is dissolved.  Add salt.  Allow to bubble for 3 full minutes, then remove from heat.  Transfer to the bowl of an electric mixer, and allow to slightly cool, about 15 minutes (do not refrigerate).

With the mixer at medium speed, beat in the confectioner's sugar, 1 cup at a time, until you reach the desired consistency.  Add the coffee mixture, and additional milk if needed to thin to desired consistency.

Frosting can be stored in the refrigerator for up to 5 days, but allow to come to room temperature before use.

Makes more than enough frosting for a 3-layer, 8-inch round cake.


Adapted from Sally's Baking Addiction recipe

Caramel Cake

2 cups plus 2 tablespoons sifted cake flour (not self-rising; sift before measuring)
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup plus 1/4 cup sugar
1/4 cup hot water
1 stick unsalted butter, softened
1 teaspoon pure vanilla extract
2 large eggs, at room temperature 30 minutes
3/4 cup well-shaken buttermilk

Heat oven to 350°F with rack in middle. Butter an 8x3-inch round cake pan.  Line with parchment paper, then butter parchment. Sift together flour, baking powder, baking soda, and salt.

Melt 3/4 cup sugar in saucepan over medium-low heat.  Shake the pan occasionally to help the sugar melt evenly, but once the sugar is melted, do not stir.  Let the melted sugar brown to a medium amber color, then remove from the heat and carefully add 1/4 hot water.  The mixture will bubble and sizzle and the sugar may harden, but stir or swirl for a minute or two over low heat and it should melt again.

Beat butter and 1/4 cup sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well after each addition. At low speed, beat in buttermilk until just combined (mixture may look curdled).  With the mixture running, slowly drizzle in the melted sugar and water mixture.  Add flour mixture in 3 batches, mixing until each addition is just incorporated.

Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. Bake until golden and a wooden pick inserted in center of cake comes out clean, about 30 to 35 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.

(If desired, make additional caramel syrup - approximately 1/2 cup sugar, melted and caramelized, with a few tablespoons hot water added - and drizzle over the top of the cake.)

Makes one 8-inch round cake.


Adapted from Smitten Kitchen recipe

Creamy Caramel Sauce

1 cup sugar
1 1/4 cups heavy cream
1/4 teaspoon coarse salt
1/2 teaspoon vanilla extract

In a large, deep, heavy-duty saucepan or Dutch oven, spread the sugar in an even layer.  Cook the sugar over low to medium heat, watching it carefully.  When it begins to liquefy and darken at the edges, use a heatproof spatula to very gently stir it to encourage even cooking. 

Tilt the pan and stir gently until all of the sugar is melted and the caramel begins to smoke and turns a deep amber color.  Immediately remove from the heat and whisk in half of the cream, which will steam and bubble up furiously.  Carefully stir until the sugar is dissolved, then gradually whisk in the remaining cream and the salt and vanilla.  If there are any bits of hardened sugar, whisk the sauce over low heat until smooth.  Serve warm.  Sauce can be stored in the refrigerator for up to 2 weeks. 

Makes 1 1/2 cups.


From The Perfect Scoop by David Lebovitz

Salted Caramel Buttercream

For the caramel:

1/2 cup sugar

2 tablespoons water

1/4 cup heavy cream

Pinch of sea salt

Add the sugar to a small saucepan and pour the water over it. With the heat on low, swirl the pan around until the sugar has nearly dissolved. Be careful not to let it boil — if it starts getting too hot, remove it from the burner for a few seconds, continuing to swirl.

Once the sugar has mostly dissolved, raise the heat to medium-high and bring the mixture to a boil. Cover it immediately and leave on boil for 2 minutes.

Uncover and continue swirling the mixture until it becomes dark amber. (Be careful — you want it to be dark, but it can go from dark to burning in seconds.) Take it off the heat immediately.

Slowly pour in the cream, stirring with a whisk. Again, be careful as the caramel will start splattering, and will splatter even more if you add the cream too fast. Whisk until combined and set aside.

For the buttercream:

3 egg whites        

1/4 cup granulated sugar

1/8 teaspoon cream of tartar

2 sticks of butter, at room temperature (salted butter is ok)

Combine the sugar, egg whites, and cream of tartar in the stainless steel bowl of an electric mixer. Bring a large pan of water to simmer, making sure that the water is at the same height as the egg whites in your stainless bowl. Set the bowl in the pan of simmering water and whisk constantly until the mixture reaches 140 degrees on an instant-read thermometer. Be really careful not to curdle the egg whites– simply remove the bowl from the heat for a bit if it feels like that’s happening. Also, you’ll know when it’s getting close to 140 degrees; the mixture will be getting very foamy.

Remove the bowl to your stand mixer and beat on high speed for 3-5 minutes, until the mixture holds glossy, marshmallowy peaks. Remove the meringue to another bowl.

In the standing mixer, beat half the butter and one-third of the meringue until well combined. Continue to add the remaining two-thirds of the meringue a dollop at a time.  Add the remaining butter a tablespoon at a time.  With the mixer on low, add the caramel and mix until well-combined.

Makes enough to frost 12 cupcakes.

Creamy Caramel Sauce

1 cup sugar
1 1/4 cups heavy cream
1/4 teaspoon coarse salt
1/2 teaspoon vanilla extract

In a large, deep, heavy-duty saucepan or Dutch oven, spread the sugar in an even layer.  Cook the sugar over low to medium heat, watching it carefully.  When it begins to liquefy and darken at the edges, use a heatproof spatula to very gently stir it to encourage even cooking.

Tilt the pan and stir gently until all of the sugar is melted and the caramel begins to smoke and turns a deep amber color.  Immediately remove from the heat and whisk in half of the cream, which will steam and bubble up furiously.  Carefully stir until the sugar is dissolved, then gradually whisk in the remaining cream and the salt and vanilla.  If there are any bits of hardened sugar, whisk the sauce over low heat until smooth.  Serve warm. 

The sauce can be stored in the refrigerator for up to 2 weeks.  Rewarm it gently in a microwave or by stirring in a saucepan over very low heat.  If the sauce is too thick, it can be thinned by adding a small amount of milk or additional cream.

Makes 1 1/2 cups.


From The Perfect Scoop by David Lebovitz