A couldn't-be-simpler pretzel crust serves as the base for a honey-sweetened, brown butter filling that's topped with a thick layer of melted chocolate and cream. A healthy sprinkling of flaky sea salt is the finishing touch.
'caramel' on Serious Eats
This caramel pairs tangy tamarind with sugar, salt, and cayenne pepper, a twist on flavors found in tamarind candies from Thailand and Central America.
This caramel, folded with cooked down pears, has a lush, fudgy texture. Ginger and cardamom lend their herbaceous, spicy flavors which, alongside a generous pinch of salt, make for a sophisticated sweet.
When the thermostats start to dip, I get the itch to bake bready things. After successfully making some cinnamon rolls with leftover pizza dough, my wheels started turning. If cinnamon rolls work well, why not sticky buns? This recipe combines two of my great autumn loves: caramel apples and sticky buns
If you haven't seen this sweet at Gramercy Tavern before, you're not alone: this monkey bread isn't on the restaurant's menu, reserved instead for birthdays, family meals, and special occasions. Luckily, it's a staff secret the The Gramercy Tavern Cookbook has let slip.
In these decadently delicious bars, a shortbread crust is layered with spiced apples and homemade caramel then finished with a crumb topping.
These steamed pumpkin cakes with a rich hard cider caramel sauce are a unique way to celebrate fall and would make a lovely Halloween dinner party dessert.
Chances are you've tried apple pie with a cheddar crust, or a lazy version that's just a slice of pie served with cheese. Sweet takes it a step farther, using aged Gouda instead of cheddar for an unexpected tang that still melds well with the mellow sweetness of apples.
Cooking apples in a rich buttery caramel and adding a scattering of toasted pepitas ensures this dessert really screams out "autumn" on the plate.
Passionfruit caramel is one of those combinations you'd never come up with on your own, but when you catch sight of it in a cookbook or dessert menu, you just have to have it. But let's not forget the whiskey glaze on these rich, sweet, cake doughnuts. All the Glazed, Filled, Sugared, & Dipped elements come together to create a real stunner.
Not your average bar cookie. Crunchy Twix bars, pecans, bittersweet chocolate, and an oozy homemade caramel all set over a buttery shortbread crust.
A sweeter version of its more savory sister, salted caramel risotto from Bakeless Sweets straddles the line between toasted and burnt with a dark caramel sauce swaddling toothsome grains of rice.
A messier version of the Hungarian seven-layer Dobos Torte, this cake combines the classic flavors of chocolate and caramel, suspending them between moist layers of yellow cake. Old School Comfort Food gives the recipe.
La Boulange: Cafe Cooking at Home delivers a fuss-free recipe for utterly charming meringue islands floating in pools of crème and drizzled with just-warm caramel sauce.
This ice cream is something special. The flavor of tonka bean makes the ice cream taste surprisingly like my favorite storebought flavor, Cherry Garcia. And though the caramel contains no butter, the caramel swirl is decidedly buttery and savory from the smoky scotch.
Some things are obviously going to be popular. Pictures of animals holding hands/playing sports/wearing clothes. Movies with George Clooney/Brad Pitt/Matt Damon and restaurants with Keith McNally/cocktails/bright young things. Sweets involving salt/caramel/nuts are also a surefire win, and I decided to play to the crowd.
Caramel cake is a challenge. Not to eat, but to ice. Thankfully, this recipe from The Lee Bros. Charleston Kitchen provides the right guidance to make a gorgeously oozing, burnt-sugar, sweet-salty mini-tower of delight.
The best endorsement I can give these caramels: I turned them into Christmas presents. Malty, sweet, and just a little crunchy, cut them as large or as small as you'd like, wrap them in wax paper, and get ready to be everyone's favorite this year.
Waffles are a brunch staple, but this recipe, from The Epicurious Cookbook can pass for dessert any day, especially paired with a rich, salty-sweet caramel coulis.