Traditional recipes

Mulberry Caramel

Mulberry Caramel

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Mulberry Caramel

People shy away from caramel because they think it's some complicated process that needs a candy thermometer. This recipe shows you that there's an easy, fast, and delicious way to make a caramel-esque sauce for your next ice cream sundae.

Notes

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Ingredients

  • 1 1/2 Cup minced mulberries
  • 1 Cup sugar
  • 1 Cup apple cider
  • 2 Tablespoons Grand Marnier
  • 3 Tablespoons butter
  • Ice cream, for serving
  • Fresh berries, for garnish

Servings18

Calories Per Serving74

Folate equivalent (total)0.8µg0.2%


When we first made caramels, we admit, things did not always work out. In fact, some time ago, we published a salted caramel recipe on this very blog. It worked for us, but not for others. So, we went back to the drawing boards and did our best to learn more. That’s how we can confidently share the following tricks as well as this new and improved salted caramels recipe.

Here’s the deal: Making caramels at home is easy, you just need to know these 7 tricks.

Read the Recipe All The Way Through Before You Start

Before you begin making caramels make sure you you’ve read through the recipe a couple times and have all equipment ready and ingredients measured out. Candy making can go by quickly and if you’re not ready, things can go from good to bad fast.

Do This to Prevent Crystallization

When making caramels, it is important to do everything you can to prevent crystallization, which can make your caramels grainy, ruining the texture.

For our recipe, when you’re adding the sugar to the pan, add it slowly and with control. It’s best not to allow the sugar to splash up the sides of the pan as this can cause crystallization. With that said, even when we make our caramels, we will sometimes see a few rogue sugar crystals on the sides of our pan.

To prevent crystallization, do this:

Once you have brought the water, corn syrup and sugar to a boil, we ask that you cover the pan and leave it be for one minute. This traps steam and moisture in the pan and helps melt any sugar crystals that may have found their way up the sides of the pan.

Try not to stir sugar as it cooks. In our recipe, we ask that you stir to moisten sugar before bringing it to a boil. This is fine, but after that, there is no need to stir until you begin to add the butter and cream – even then, though, we only ask that you use the bottom of the candy thermometer to stir, not a spoon.

Make Sure You Use The Right Kind of Cream

In our recipe, we call for “heavy cream” or “heavy whipping cream.” If you check the back nutrition panel of cream cartons, you will notice that the percentage of butterfat can vary. For our caramels recipe we need cream that contains at least 36% butterfat. So, use either “heavy cream” or “heavy whipping cream” since they contain 36% or more. Do not use “whipping cream,” since that is only made up of 30%.

Use a Candy Thermometer

Don’t try this without a candy thermometer. The temperatures matter.

Our recipe is a two-part process:

First, we cook the sugar syrup (sugar, corn syrup, and water), and then we add the cream and butter.

Since this recipe has two stages, there are two temperatures to look out for:

In the first stage, we ask that you cook sugar, corn syrup and water until it reaches 320 degrees F (160 degrees C). According to the stages of candy making, this is past what is called the “hard-crack stage,” which means there is virtually no water left in the sugar syrup and if you were to drop a little of the molten sugar into cold water, it would become brittle and most likely crack when bent. The “hard crack stage” is when the sugar syrup is between 300 and 310 degrees F (149 and 154 degrees C). Since we are passing this stage, the sugar syrup will start to “caramelize” and you will actually notice that the syrup will begin to take on an amber color. It is important not to pass 320 degrees F (160 degrees C).

In the second stage, after reaching 320 degrees F (160 degrees C), we ask that you add a butter and cream mixture to the sugar syrup. Then, you will cook that until 240 degrees F (115 degrees C). At this temperature the once the caramels have cooled completely, they will be soft and chewy. If you wanted a slightly harder caramel, you could bring the temperature closer to 245 degrees F (118 degrees C).

One more note about temperature and candy thermometers. Most candy thermometers will show an “immersion” line. From our experience, the majority of candy recipes will never be large enough of a batch to actually reach the immersion line. With that said, we have found success as long as the tip of the thermometer is fully immersed. Also, most candy thermometers have a guard to prevent the thermometer from touching the bottom of the pan, if yours does not have this guard, make sure the tip of the thermometer never touches the bottom of the pan as this will affect how accurate the thermometer reading will be.

Don’t Double the Recipe

Don’t double or triple caramel recipes. Timing is essential when making caramel and doubling a recipe can affect cooking time, something that could affect your end results.

Don’t Sweat the Cleanup, Here’s How to Do It

Cleaning the pot and candy thermometer after making caramels can be a little sticky. From our experience, we’ve found that if you add water to the pan then bring it to a boil, the caramel stuck to the sides of the pan will melt away.

You can also add the candy thermometer to the boiling water to remove sticky caramel from the bottom of it, too.

One More Thing (About the Weather)

We know this seems a little odd, but weather can affect the your success when making candy. Cooking sugar to a certain temperature is all about achieving a specific ratio of sugar to moisture. So, if you can, make caramel on a cool dry day. If the air is humid, the caramel can actually reabsorb some moisture, which might negatively affect the texture and softness of your caramel.

Recipe updated, originally posted December 2012. Since posting this in 2012, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne


37 Sweet and Salty Caramel Dessert Recipes

Whether you pronounce it &ldquocar-mul&rdquo or &ldquocar-a-mel,&rdquo we can all agree on the fact that this sweet-and-salty sauce is irresistible. Caramel is a key component of some of our favorite fall desserts, but this versatile sauce can be used all year round. In the fall months, caramel pairs beautifully with seasonal ingredients like pumpkin, pecans, and cinnamon apples a Pumpkin Layer Cake with Caramel-Cream Cheese Frosting is guaranteed to impress your guests. In the winter, we&rsquore serving caramel alongside the warm holiday flavors of pear and gingerbread in a twist on the classic Upside-Down Cake. You can even incorporate caramel into refreshing summer desserts, like Tenntucky Cobbler, Salted Caramel-Pecan Milkshakes, or Peach Bread Pudding with Bourbon Caramel. These decadent caramel recipes combine salty and sweet to add new dimensions to your favorite desserts. The sauce brings richness and warmth to moist cakes, delightfully sticky bread puddings, fruity or nutty pies, and smooth, creamy tarts.


Crème Caramel

Make caramel: Set aside a 1 1/2- to 2-quart baking dish. In a small, heavy saucepan, bring 3/4 cup sugar and 3 Tbsp. water to a boil over medium-high heat, swirling pan until sugar dissolves, about 2 minutes. Let mixture boil undisturbed until caramel is a deep amber color, about 5 minutes. Immediately remove pan from heat and swirl to mix caramel. Pour into dish. Let cool.

Prepare custard: Preheat oven to 350°F. In a saucepan, scald milk and cream over medium heat. In a bowl, whisk together eggs, yolks and remaining 1/2 cup sugar for 1 minute. Gradually whisk in hot milk mixture and vanilla. Pour mixture through a strainer onto caramel.

Place dish inside a 13-by-9- inch baking dish. Pour hot water around custard dish to come halfway up sides. Bake until custard is set and golden on top, about 45 minutes. Remove dish from water bath and let cool for about 1 hour. Refrigerate until cold, about 3 hours.

To unmold, run a thin sharp knife around sides of loaf. Invert a platter on top of loaf and flip over to turn out custard.


Enjoy these chewy caramel dessert recipes. As always, please follow the link below each picture to view the full recipe and instructions.

1. Chocolate Caramel Pretzel Bars

These simple, 4-ingredient Salted Chocolate Caramel Pretzel Bars will quickly become your new favorite sweet and salty treat! No bake and no candy thermometer needed.

From: TastesBetterFromScratch

2. Salted Caramel Brownies

Dessert doesn’t get any better than this. Pssst! Short on time? Try the quick and easy version of this recipe here!

From: SomethingSwanky

3. Caramel Apple Crisp Cheesecake Bars

All the flavor of Caramel Apple Crisp Cheesecake, with none of the fussiness or work.

From: SugarApron

4. Best Homemade Caramel

Best Homemade Caramel RECIPE is perfect for making caramel apples & all your favorite fall treats & desserts.

It’s incredibly easy & ready in about 30 min. It truly is THE BEST homemade caramel recipe around.

From: Kleinworth&Co

5. Pecan Caramel Bars

These Pecan Caramel Bars take just 15 minutes of work and you only need 5 ingredients! Who doesn’t love gorgeous easy homemade candy bars??

From: TheNoviceChefBlog

6. Turtle Brownies

Sharing salted caramel turtle brownies today *in hopes* that you still have room left on your Christmas baking list.

And even if not, salted caramel turtle brownies will squeeze their salty, sweet, sticky, ooey, gooey, chocolate, fudgy selves onto your Christmas baking list anyway.

Also, so there’s no confusion, turtles are those candy clusters with pecans, caramel, and chocolate. There are no actual animal turtles in today’s post.

From: SallysBakingAddiction

7. Salted Caramel Brownie Bites

Homemade fudgy brownie bites filled with an easy two-ingredient caramel filling and topped with sea salt.

These Salted Caramel Brownie Bites are the perfect mini dessert!

From: LiveWellBakeOften

8. Caramel Apple Parfaits

These Salted Caramel Apple Parfaits are the warm and comforting fall treat you’ve been waiting for.

The parfaits are nut free, gluten free, and dairy free, and full of fall flavor. Store in a mason jar for a pre-portioned treat.

From: GrassFedSalsa

9. Salted Caramel Turtle Brownies

The very BEST homemade fudge brownies topped with gooey caramel, sea salt, lots of chocolate chips and chopped pecans!

From: BackForSeconds

10. Caramel Apple Cake

Kick off apple season with this delicious caramel apple cake!

A spice cake made with diced apples, paired with a caramel buttercream, and caramel drizzle.

From: LivForCake

11. Six-Minute Salted Caramel Sauce

It’s that time of year where I want salted caramel EVERYTHING. It’s such a cozy treat! Be it drizzled over your coffee… or straight into your mouth.

If you’ve been looking for an easy way to slip into the salted caramel game, this recipe is here for you.

No thermometer needed, no fancy ingredients. And no hours of waiting and waiting and waiting. All you need is six minutes!

From: BakerByNature

12. Ten Minute Microwave Caramels

Believe me, I was very skeptical about making caramels in the microwave.

So skeptical that I tested this recipe for Ten Minute Microwave Caramels several times before posting it here.

From: LetsDishRecipes

13. Soft Buttery Homemade Caramels

Soft, Buttery Homemade Caramels! A tried-and-true recipe you’ll want to make every Christmas.

From: MeaningfulEats

14. Salted Caramel Pie

When I first saw this recipe I knew it was calling my name…

This pie is amazing and has it all- sweet, salty, rich, creamy and easy to make! What more could you want? Perfect for Thanksgiving, Christmas, and any special occasion.

From: CaramelPotatoes

15. Caramel Creme Squares

5 delicious layers including graham cracker crumbs, cream cheese, butterscotch and vanilla pudding and topped with Cool Whip and caramel!

From: LilLuna

16. Soft Caramel Snickerdoodles

The ingredients are quite standard for snickerdoodles, but it’s the ratio that makes these snickerdoodles so utterly dreamy.

Lots of butter, brown sugar for a little flavor, white sugar, eggs, cinnamon, vanilla… the cookie gang’s all here. All super basic ingredients.

From: SallysBakingAddiction

17. The Best Millionaire’s Shortbread

Welcome to the ultimate step by step guide to making the best EVER Millionaire’s shortbread!

A British classic, this incredibly delicious treat is seriously hard to say no to.

No one really knows exactly where it originated from but I can tell you this with certainty – EVERYONE loves it!

From: KitchenMason

18. Maple Caramel Carrot Cake

Spiced carrot cake layers infused with maple syrup and topped with maple caramel & cream cheese frosting.

From: LivForCake

19. 6-Minute Microwave Caramels

Simple and easy caramels made in the microwave with just one bowl and no candy thermometer!

Sprinkle them with salt, dip or drizzle them with chocolate or wrap them in waxed paper to give as gifts!

From: SpendWithPennies

20. Salted Caramel Frosting

The one and only recipe you’ll ever need for Salted Caramel Frosting.

This recipe is perfectly balanced, incredibly delicious and can be used for just about everything!

From: TatyanasEverydayFood

21. Caramel Glazed Spice Cake

Start with a simple yellow box mix then with the addition of spices and a sweet caramel glaze you have something that will rival any cake made from scratch!

From: CakeCookingRecipes

22. Salted Caramel Butter Bars

These bars would be great at some kind of back to school bake sale. People will love them!

Salted caramel is my favorite and this is definitely not a dessert you want to eat if you’re trying to watch your pounds.

From: RecipeDiaries

23. How To Make Caramel

Three ingredients are all you need to quickly make smooth and creamy homemade caramel sauce.

You won’t believe how easy it is to make fresh caramel at home! This will be your go-to recipe.

From: CenterCutCook

24. Chocolate Covered Caramel Marshmallows

I’m obsessed with a few flavors – chocolate, peanut butter, coconut, lemon… and of course caramel.

From: AshleeMarie

25. Caramel Apple Bread Pudding

This fall inspired Caramel Apple Bread Pudding recipe, prepared with Hawaiian rolls & caramel sauce, is easy to make and delicious for breakfast or dessert!

From: WhitneyBond

26. Caramel Apple Butter

I’m not sure where apple butter has been all my life, but I recently discovered it and wow it’s amazing.

I want to put it on everything: pancakes and English muffins and toast and ice cream. And graham crackers.

Don’t get me wrong, I love homemade jam, but right now it’s apple butter all the way. Caramel apple butter, to be exact.

From: ItsAlwaysAutumn

27. Date Caramel

Thick, creamy, dreamy date caramel. Made with just three simple ingredients.

From: Veganosity

28. Chocolate Caramel Bars

Chocolate Caramel Bars made with just 4 simple ingredients! Easy buttery crust topped with a quick caramel then swirled with melted chocolate.

From: ButterWithaSideofBread

29. Apple Fries & Caramel Dip

These Apple Fries with Caramel Cream Dip are the perfect warm dessert for a crisp Autumn evening. It made our house smell like apple pie.

From: FavFamilyRecipes

30. Chocolate Caramel Candy Bars

Triple Treat Chocolate Caramel Candy Bars are a delicious medley of chocolatey, chewy and crunchy!

They’re easy to make and the ultimate sweet treat for holiday gift giving.

From: OnionRingsAndThings

31. Caramel Apple Muffins

Caramel apple muffins are bursting with warm cinnamon & sugar, chunks of apple, and caramel pieces.

They bake up perfectly round like a bakery! These muffins are a fun twist to the classic caramel apple.

The perfect baking project for a cold & rainy Fall day.

From: TogetherAsFamily

32. Salted Caramel Apple Pie Bars

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From: SallysBakingAddiction

33. Carrot Cake with Caramel Buttercream

This carrot cake with caramel buttercream is the perfect dessert!

This carrot cake recipe is so moist and tender. It’s made with vegetable oil instead of butter and spiced up with some cinnamon and nutmeg too.

The frosting is a swiss meringue buttercream with a caramel sauce added to it. Plus, sandwiched between each cake layer is even more caramel!

From: CookieDoughAndOvenMitt

34. Caramel Filled Sugar Cookies

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From: InspirationalMomma

35. Homemade Salted Caramels

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From: InspiredTaste

36. Salted Caramel Cashew Bars

Salted Caramel Cashew Bars are a sweet and salty treat!

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From: IHeartEating

37. Carmelitas

The best cookie you will ever make. Each bite is an delicious balance of gooey caramel, chocolate chips, and crunchy and sweet cookie!

From: TheBakerUpstairs

38. No Bake Caramel Cookies

Smooth salted caramel, crunchy toffee chips, and chocolate wrapped up in super easy No Bake Caramel Cookies!

I can’t think of a thing not to love about these cookies!

From: LittleDairyOnThePrairie

39. Caramel Apples

These Easy Caramel Apples call for 3 ingredients and they are so simple to make. You’ve got this one!

From: CouponCravings

40. Easy Salted Caramel Fudge Truffles

You’ll want to make these buttery Salted Caramel Fudge Truffles again and again.

Dipped in chocolate, these melt-in-your-mouth truffles are so easy to make (and eat).

From: SweetestMenu

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Recipe Summary

  • 1 1/2 cups sugar, divided
  • 3 cups whole milk
  • 2 large eggs plus 3 large egg yolks
  • 1/8 teaspoon fine salt
  • 2 teaspoons pure vanilla extract

Preheat oven to 325 degrees. Place eight 4-ounce ramekins in a large roasting pan. Add 4 tablespoons water to a small pot. Add 1 cup sugar and stir to dissolve. Cook over medium-high, swirling occasionally, until caramel begins to turn amber, 6 to 8 minutes. Working quickly, divide caramel between ramekins, swirling ramekins to coat bottoms evenly, set aside.

In a medium pot, heat milk over medium until hot, but not boiling. In a medium bowl whisk together whole eggs and yolks, salt, and remaining 1/2 cup sugar. While whisking, ladle some milk into the egg mixture. Whisk in remaining milk, one ladle at a time. Strain through a fine sieve into a large liquid measuring cup, and stir in vanilla. Divide custard evenly among ramekins.

Transfer roasting pan to oven. Add enough boiling water to come halfway up the sides of the ramekins. Bake until custards are just set, about 35 minutes.

With tongs, remove ramekins from hot water and let cool slightly. Cover and refrigerate until cold, at least 3 hours (or up to 3 days). To unmold, run a sharp knife around inside of each ramekins and invert onto a serving plate, gently shaking to release.


Salted caramel recipes

Decadent desserts and sweet bakes packed with delicious salted caramel.

Salted caramel pear cake

Bake a cake that has it all: moist, fragrant sponge, silky Italian meringue, tahini buttercream and sharp pear-laced salted caramel. Serve with a cup of tea.

Salted caramel brownies

Take indulgent, fudgy chocolate brownies to the next level with a layer of salted caramel running through the centre of each bite.

Peanut butter parfait with salted caramel crunch

Serve this delicious salted caramel, peanut butter dessert chilled, or frozen as a cheat's ice cream - perfect to impress a date!

Salted caramel chocolate torte

Indulge guests at your next party with this impressive dessert. A touch of salt really sets off the caramel and dark chocolate

Salted caramel & apple pudding

Whip up this warming, family-friendly dessert in under an hour using apples and golden caramel. Serve hot from the oven with a scoop of ice cream

Salted caramel & popcorn eclairs

Give the classic French bake a modern makeover! Pipe an indulgent salted caramel filling into light choux pastry buns and scatter with crunchy pieces of toffee popcorn

Salted caramels

Treat your nearest and dearest to these homemade salted caramels. The perfect edible gift, wrap them up in a gift box for a deliciously decadent treat


Mom's Caramels

Barb Alpern, a member of our King Arthur bakers' support team, says about these caramels, "There was one recipe that my mother made each year during the holidays that was truly great. Caramels, in the ethos of my mother's farm upbringing, were a handmade gift, a special indulgence, and a test of culinary prowess." You'll find this candy to be all of these!

Ingredients

  • 2 tablespoons + 2 teaspoons (35g) vanilla extract
  • 32 tablespoons (454g) unsalted butter, cold
  • 4 cups (907g) half & half
  • 2 cups (624g) light corn syrup*
  • 4 cups (794g) granulated sugar
  • 2 cups (425g) light brown sugar, packed
  • 2 teaspoons salt
  • coarse flake sea salt, for topping, optional for salty caramels

Instructions

Butter two 8" x 8" or 10 1/2" x 6 1/2" pans. Measure the vanilla into a small container, and set it aside for later.

Cut the butter into 1" chunks, to help it melt faster. Combine the cut-up butter, half & half, corn syrup, sugars, and salt in a heavy-bottom, 5- to 6-quart saucepan.

Heat the mixture over medium-low heat until everything has melted, stirring constantly. Attach a candy thermometer to the side of the pan.

Cook slowly, stirring constantly, until the mixture reaches 248°F, or until a small amount dropped in cold water forms a firm ball. As the mixture boils it will become thicker and thicker and the frothy bubbles will give way to a more blurpy bubble that resembles thick lava. This happens gradually, but you'll notice it around 230°F and higher. This is when you really have to pay attention and watch the temperature carefully, as it tends to move more quickly from 230°F up. The whole process will take about 2 hours.

Perfect your technique

Mom's Caramels

Remove the pan from the heat, and carefully stir in the vanilla the mixture will bubble and boil.

Quickly pour the caramel into the prepared pans. Don't add any residue from the pot into the pans instead, scrape it into a separate container. Baker's treat!

Wait 30 minutes, then sprinkle with coarse-flake sea salt.

Cover the candy securely, and refrigerate.

Remove the candy from the pan by loosening its edges with a knife or offset spatula, and banging the pan on a cutting board until the slab releases from the pan. Allow the candy to warm up a bit if it's hard, or it'll shatter when you bang the pan.

Cut the caramels into squares, and wrap in waxed paper. Store in the refrigerator for longest shelf life. Wrapped caramels can also be frozen.


Best Balsamic To Use For Dessert Sauce

Ok, look&hellip I&rsquom using the word &ldquobalsamic&rdquo pretty loosely here.

Real balsamic vinegar is aged for a MINIMUM of 12 years in barrels (made of woods like cherry, ash, mulberry and chestnut). The casks get progressively smaller as the balsamic reduces in volume, producing a thick, syrup that&rsquos so sublime, a few ounces can retail for hundreds of dollars. If you have THAT kind of balsamic &ndash just drizzle a few drops over your berries and call it a day. In fact, that&rsquos where the concept of strawberries and balsamic vinegar came from, because the real deal Balsamic of Modena is so complex that just a few drops on berries or aged parmesan is transformative.

However, for this recipe, defer to this article on the Best Balsamic Vinegars on the cheap. I used the $10/bottle from Costco for this recipe and it worked perfectly. Since this dessert sauce only uses about 1/3 cup of vinegar, you&rsquoll have plenty left over for salads, sides and the like.

Strawberries and Balsamic Vinegar Caramel Sauce

I figured I didn&rsquot need to give you a recipe on how to cut your strawberries, Just make sure you get the ripest, juiciest berries you can find. A spoonful of sauce over a dish of berries will cloak the fruit in a sweet, tangy lusciousness. The strawberry juices will leak into the balsamic caramel adding a floral component which melds beautifully.


Recipe Summary

  • 1 stick unsalted butter, softened
  • 1 cup confectioners' sugar
  • 2 large eggs, beaten
  • 2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 large egg white, beaten
  • 2 1/4 cups heavy cream
  • 1 vanilla bean, split, seeds scraped
  • 2 1/4 cups sugar
  • 1 3/4 sticks unsalted butter
  • 2 1/2 teaspoons kosher salt

Preheat the oven to 350°. Line a 9-by-13-inch baking pan with parchment paper, leaving a 2-inch overhang on the short sides. In a large bowl, using a handheld mixer at low speed, cream the butter. Beat in the confectioners' sugar. Add the whole eggs and beat until incorporated, then beat in the flour and salt. Press the pastry into the prepared pan in an even layer, 1/4 inch thick. Freeze until firm, 10 minutes.

Line the pastry with parchment paper and fill with pie weights. Bake for 35 minutes, until just set. Carefully remove the pie weights and parchment. Brush the shell with the egg white and bake for 20 minutes longer, until golden and cooked through. Let cool.

In a saucepan, bring the cream, vanilla bean and seeds to a simmer. Cover keep warm.

In a large, heavy saucepan, stir the sugar into 1/4 cup of water. Simmer over moderate heat, without stirring, until a deep amber caramel forms, 7 minutes.

Remove the caramel from the heat and carefully add the cream. When the bubbling subsides, stir in the butter. Insert a candy thermometer and cook over moderately high heat, stirring with a wooden spoon, until the caramel reaches 240°, 10 minutes. Discard the vanilla bean and stir in the salt. Pour the caramel over the shell. Refrigerate until firm, 4 hours or overnight bring to room temperature. Remove the bar from the pan using the parchment overhang cut into squares.


Watch the video: Hakan Peker - Karamela (January 2022).