It is time for changing leaves, fuzzy socks and watching your favorite Halloween movie while curled up in a blanket. Fall also brings warm spices and rich flavors like caramel. These gourd-eous recipes pay homage to the season.
Story by Abby Morgan
Photos by Casey Tang
Caramel Dip
Serving Size: 2 cups
Cook Time: 6 to 10 minutes
Ingredients
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⅓ cup salted butter
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⅔ cup light corn syrup
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1 cup packed light or dark brown sugar
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1 can of sweetened condensed milk
Instructions
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Melt butter in a medium-sized saucepan over medium heat.
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Add the corn syrup, brown sugar and milk. Slightly increase the heat.
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Constantly stir mixture until it comes to a light boil for about a minute. Remove from heat to cool.
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The mixture is sticky, so don’t leave it sitting in the pan for too long.
Note: If residual caramel will not wash away, boil water and dish soap for a few minutes. This will melt away leftover residue.
Chocolate Caramel Cupcakes
Serving Size: 12 cupcakes
Cook Time: 16 – 18 minutes
Cupcake Ingredients
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¾ cup flour
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1 cup sugar
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½ cup cocoa
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1 tsp. baking powder
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1 tsp. baking soda
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½ tsp. salt
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1 egg
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½ cup milk
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¼ cup oil
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1 tsp. vanilla extract
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½ cup hot water
Cupcake Instructions
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Preheat the oven to 350℉.
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Mix the dry ingredients (flour, sugar, cocoa, baking powder, baking soda and salt) together in a large bowl.
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In a small bowl, mix the wet ingredients (egg, milk, oil and vanilla).
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Combine the wet and dry ingredients and mix thoroughly.
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Slowly add hot water to the mixture while constantly stirring.
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Put the mixture in cupcake tins and bake for 16-18 minutes.
Note: For a quicker recipe, boxed cake mix can be used as a substitution.
Frosting Ingredients
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1 cup softened unsalted butter
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¾ cup caramel sauce (see first recipe)
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4 cups powdered sugar
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½ tsp. salt
Frosting Instructions
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Combine the butter, caramel sauce and salt using a hand mixer.
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Slowly incorporate the sugar until it forms a creamy mixture.
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Once the cupcakes have cooled, add frosting and enjoy!
Caramel Butter Bars
Serving Size: 12 medium sized bars
Cook Time: 35 to 45 minutes
Ingredients
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1 cup softened unsalted butter
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½ cup white sugar
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¾ cup powdered sugar
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½ tbsp. Vanilla extract
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2 cups flour
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½ cup caramel dip (can use first recipe or buy at a store)
Instructions
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Preheat the oven to 325℉.
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In a medium-sized bowl, cream the butter and sugar with a hand mixer.
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Add the vanilla extract and flour until combined.
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Line a square pan with foil and add ⅓ of the dough to the pan. Reserve leftover dough in the refrigerator.
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Bake for 15 to 20 minutes or until the crust is golden brown. Let cool.
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Drizzle caramel over crust. Spread the caramel lightly and evenly.
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The dough will be slightly tough, so crumble and place on top of the pan. Gently press down on the dough so that it covers the bars.
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Bake for 20 to 25 minutes or until bars are golden brown. Let cool before cutting.