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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
⅓ cup salted butter
⅔ cup light corn syrup
1 cup packed light or dark brown sugar
1 can of sweetened condensed milk
Instructions
Melt butter in a medium-sized saucepan over medium heat.
Add the corn syrup, brown sugar and milk. Slightly increase the heat.
Constantly stir mixture until it comes to a light boil for about a minute. Remove from heat to cool.
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
¾ cup flour
1 cup sugar
½ cup cocoa
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 egg
½ cup milk
¼ cup oil
1 tsp. vanilla extract
½ cup hot water
Cupcake Instructions
Preheat the oven to 350℉.
Mix the dry ingredients (flour, sugar, cocoa, baking powder, baking soda and salt) together in a large bowl.
In a small bowl, mix the wet ingredients (egg, milk, oil and vanilla).
Combine the wet and dry ingredients and mix thoroughly.
Slowly add hot water to the mixture while constantly stirring.
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
1 cup softened unsalted butter
¾ cup caramel sauce (see first recipe)
4 cups powdered sugar
½ tsp. salt
Frosting Instructions
Combine the butter, caramel sauce and salt using a hand mixer.
Slowly incorporate the sugar until it forms a creamy mixture.
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
1 cup softened unsalted butter
½ cup white sugar
¾ cup powdered sugar
½ tbsp. Vanilla extract
2 cups flour
½ cup caramel dip (can use first recipe or buy at a store)
Instructions
Preheat the oven to 325℉.
In a medium-sized bowl, cream the butter and sugar with a hand mixer.
Add the vanilla extract and flour until combined.
Line a square pan with foil and add ⅓ of the dough to the pan. Reserve leftover dough in the refrigerator.
Bake for 15 to 20 minutes or until the crust is golden brown. Let cool.
Drizzle caramel over crust. Spread the caramel lightly and evenly.
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.
Bake for 20 to 25 minutes or until bars are golden brown. Let cool before cutting.