#saltedcaramels

[forkfulofflavor]

Salted Caramel Pumpkin Parfaits Ingredients: For the Parfaits: 40 gingersnaps, chopped 1 (5.1 oz) package vanilla instant pudding mix 1 (15 oz) can pumpkin puree 2 cups cold milk 1 1/2 tablespoons pumpkin pie spice 2 (10 oz) containers Cool Whip Cream Cheese Frosting, thawed For the Salted Caramel: 2 cups granulated sugar 12 tablespoons unsalted butter, cubed and at room temperature 1 cup heavy cream, at room temperature 1 tablespoon sea salt Directions: Prepare the Salted Caramel: Place sugar in an even layer in a medium-sized saucepan over medium-high heat. Allow it to melt without stirring until it begins to liquefy. Stir with a whisk as it melts until it reaches a deep amber color (around 350°F), using a thermometer if available. Carefully add butter cubes all at once, whisking until smooth. The mixture will bubble up, so take caution. Switch to a wooden spoon if needed. Remove from heat and slowly pour in the heavy cream, stirring until fully incorporated. Stir in sea salt and let the caramel cool for 10-15 minutes. Assemble the Parfaits: In a large bowl, whisk together the pudding mix, pumpkin pie spice, and milk until thickened, about 2 minutes. Fold in the pumpkin puree and set aside. In 8 small jars or serving glasses, layer about 2 tablespoons of chopped gingersnaps at the base. Add a layer of pumpkin pudding, followed by a layer of cream cheese frosting. Drizzle with a spoonful of salted caramel. Repeat the layers until all ingredients are used, finishing with a drizzle of salted caramel and extra gingersnap crumbles on top. Chill parfaits in the refrigerator for at least 2 hours before serving. Storage Tip: Extra salted caramel can be stored in a sealed jar in the refrigerator for up to 2 weeks. Reheat gently before using. Prep Time: 25 minutes Chill Time: 2 hours Total Time: 2 hours 25 minutes Calories: 380 kcal per serving Servings: 8 servings The Salted Caramel Pumpkin Parfaits are the ultimate autumn indulgence, combining creamy pumpkin, spiced gingersnap crumbles, and a decadent salted caramel sauce. Each layer brings a different texture and flavor, making every spoonful a delight. These parfaits make an elegant and simple-to-serve dessert for holiday gatherings or cozy nights in. Perfect for Thanksgiving or any fall celebration, these parfaits are easy to make but look like they came from a dessert shop. The combination of warm spices, creamy layers, and sweet caramel is perfect for satisfying any autumn dessert craving. Make sure to prepare extra salted caramel to drizzle on just about everything!

[el-hectorio]

Good day

[therunawaywriter]

GRRM and martinis.

I don't drink often as I am not fond of the taste of alcohol, but am partial to cocktails that taste like dessert or coffee.

Tonight's martini is a salted caramel espresso martini 🍸

[thoughtsforfoodies]

Birthday week Day trip out to @thebeefyboys Cheltenham during their soft opening week! Bloody lovely! Even though he wasn't feeling great Benny still gave it a good ol' go! I had Pastrami Boy original patty burger and Dirty Clucker with Gravy (yes I had a chicken burger as a side!) - Salted Caramel Shake free to celebrate my birthday! Hannah had Dirty Boy smash burger and Millionaire Fries Benny had a mini Mac and Cheese burger and sweetcorn! Olivia had a bowl of fries and some stuff we brought from home 😊 #thoughtsforfoodies #beefyboys #cheltenham #newlocation #bloomintasty #burgers #filth #birthdayweek #familydaytrip #pastrami #chicken #smashpatty #saltedcaramel #milkshake #ohsogood #ohsotasty #ohsofull https://www.instagram.com/p/Co-UQRwNBfx/?igshid=NGJjMDIxMWI=

[qbigbsdcity]

Sauce Salted Caramel kembali hadir menyajikan kebahagiaan untuk kamu dan orang tercinta-#DearButter #ABiteOfHappiness #TakeItChizzy #SauceofHappiness #DippingSauce #SauceSaltedCaramel #SaltedCaramel @dearbutter.id @qbigbsd #bebigwithus (at QBig BSD City) https://www.instagram.com/p/Cn3m8r8PbQ9/?igshid=NGJjMDIxMWI=

[rochellebradley]

Dinner and drinks at Stacks. The #cappuccino #martini and #saltedcaramel #apple #mule are tasty. #cocktails #girlsnight #writingretreat #dinnertime #cocktailtime #nightout #drinking #shakennotstirred (at Stacks Bar & Grill) https://www.instagram.com/p/Ck4l5utozPX/?igshid=NGJjMDIxMWI=

[amazonstudios]

Enjoy the rich, decadent tastes of dark chocolate and salted caramel in this beautiful tart. While the chocolate ganache and salted caramel are both very smooth, the buttery Oreo cookie crust is the perfect contrast. In every bite, the sweet and salty flavors work well together to make you want more.

Ingredients: 1 1/2 cups crushed Oreo cookies. 6 tablespoons unsalted butter, melted. 1 cup sugar. 6 tablespoons unsalted butter. 1/2 cup heavy cream. 1/2 teaspoon sea salt. 8 ounces dark chocolate, chopped. 1/2 cup heavy cream, heated until warm. Flaky sea salt, for garnish.

Instructions: Preheat oven to 350F 175C. Mix crushed Oreo cookies with melted butter. Press into the bottom and up the sides of a 9-inch tart pan. Bake for 10 minutes. Remove from oven and let cool. In a saucepan over medium heat, melt sugar, stirring constantly until it turns a deep amber color. Add butter and stir until melted and combined. Carefully pour in heavy cream and stir until smooth. Stir in sea salt. Let cool slightly. Place chopped dark chocolate in a heatproof bowl. Pour warm heavy cream over the chocolate. Let sit for 1 minute, then stir until smooth and shiny. Pour caramel sauce over the cooled Oreo crust. Spread evenly. Pour chocolate ganache over the caramel layer. Smooth the top with a spatula. Sprinkle flaky sea salt over the top of the tart. Chill the tart in the refrigerator for at least 2 hours, or until set. Slice and serve chilled. Enjoy!

Prep Time: 30 minutes

Cook Time: 10 minutes

Susan

[elderbuttsonline]

These Salted Caramel Cashew Bars taste great because they are a mix of sweet, salty, and nutty tastes. Great for satisfying your sweet tooth while still being good for you.

Ingredients: 1 cup cashews. 1 cup pitted dates. 1/2 cup rolled oats. 1/4 cup almond flour. 1/4 cup maple syrup. 1/4 cup coconut oil. 1/4 cup almond butter. 1/2 tsp vanilla extract. 1/2 tsp sea salt.

Instructions: In a food processor, pulse cashews, dates, oats, and almond flour until a crumbly mixture forms. Add maple syrup, coconut oil, almond butter, vanilla extract, and sea salt. Pulse until mixture sticks together. Press mixture firmly into a lined baking dish. In a small saucepan, heat additional maple syrup and coconut oil over low heat until caramelized, stirring frequently. Pour caramel over the pressed mixture, spreading evenly. Sprinkle with additional sea salt. Refrigerate for at least 1 hour to set. Once set, cut into bars and serve.

Prep Time: 15 minutes

Cook Time: 0 minutes

Nathalie

[germball]

Savor the rich tastes of almond, coconut, dates, and dark chocolate in this decadent Paleo salted caramel slice. Carefully crafted layers result in a satisfying treat devoid of grains, dairy, and refined sugar.

Ingredients: For the base:. 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup coconut oil, melted. 2 tablespoons maple syrup. For the caramel layer:. 1 cup Medjool dates, pitted. 1/2 cup coconut cream. 1/4 cup almond butter. 1 teaspoon vanilla extract. 1/2 teaspoon sea salt. For the chocolate topping:. 1/2 cup dark chocolate chips. 1 tablespoon coconut oil.

Instructions: Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a square baking dish with parchment paper. Melted coconut oil, almond flour, coconut flour, and maple syrup should all be combined in a mixing bowl. Evenly press the mixture into the bottom of the baking dish that has been prepared. Bake for ten to twelve minutes, or until the base is lightly golden. Take it out of the oven and allow it to cool. Process the pitted dates, almond butter, coconut cream, vanilla extract, and sea salt in a food processor until smooth and creamy. Evenly cover the chilled bottom with the caramel mixture. Melt the dark chocolate chips and coconut oil in 30-second increments in a microwave-safe bowl, stirring until smooth. Evenly distribute the melted chocolate across the caramel layer after pouring it on top. Put the baking dish in the fridge to solidify the chocolate layer, which should take at least two hours. After it's set, take it out of the fridge, cut it into squares, and dig in!

Prep Time: 20 minutes

Cook Time: 10 minutes

Erica R

[thestripbar]

Indulge in the rich flavors of salted caramel and chocolate with this decadent martini. Perfect for a cozy night in or a special occasion.

Ingredients: 1.5 oz caramel vodka. 1 oz chocolate liqueur. 0.5 oz salted caramel syrup. 1 oz cream. Chocolate syrup for garnish. Sea salt for garnish.

Instructions: Fill a shaker with ice. Add caramel vodka, chocolate liqueur, salted caramel syrup, and cream. Shake well until chilled. Strain into a martini glass. Drizzle chocolate syrup over the top. Sprinkle a pinch of sea salt on top for garnish. Serve and enjoy!

Prep Time: 5 minutes

Cook Time: 0 minutes

Haley Woods

[simthingsyayalike]

Indulge in the delightful combination of sweet and salty with these Salted Caramel Praline Macarons. The crispy almond macaron shells perfectly complement the rich and creamy salted caramel praline filling. These luxurious treats are perfect for special occasions or to satisfy your sweet cravings.

Ingredients: For the Macaron Shells:. 150g almond meal. 150g powdered sugar. 55g egg whites aged, room temperature. 150g granulated sugar. 37g water. 55g egg whites aged, room temperature. For the Salted Caramel Praline Filling:. 200g granulated sugar. 50ml water. 200ml heavy cream. 1 tsp sea salt. 100g praline paste. For Decorating Optional:. Gold edible dust. Gold edible paint. Praline crumbs.

Instructions: About the Shells of Macaron: In a bowl, sift together almond meal and powdered sugar. Put aside. To make the syrup, put the water and granulated sugar in a saucepan. Preheat the oven to 118C 244F. Beat 55g of egg whites in a mixer until stiff peaks form while the syrup heats. Pour the syrup slowly into the whipped egg whites, beating constantly, once it reaches 118C 244F. Beat the meringue until it becomes glossy and cools to room temperature. Until you have a smooth, glossy batter, fold the almond meal and powdered sugar mixture into the meringue. Spoon the batter into a piping bag fitted with a circular tip. Pipe tiny rounds onto a parchment paper-lined baking sheet. To create a skin, let the macarons sit at room temperature for approximately half an hour after tapping the baking sheet against the counter to release any trapped air. Set the oven's temperature to 150C 300F. Macaron baking takes 12 to 15 minutes. Before filling, let them cool fully. To make the Salted Caramel Praline Filling, put water and granulated sugar in a saucepan. Cook on medium-high heat until the caramel deepens to a deep amber color. After turning off the heat, carefully pour in the heavy cream and stir continuously. Take care, as it might explode. Add the praline paste and sea salt, stirring until smooth. Let the filling cool until it reaches room temperature. Pipe the salted caramel praline filling onto one macaron shell and sandwich it with another once the filling and shells have cooled. For an elegant touch, you can optionally decorate with edible gold dust, edible gold paint, and praline crumbs. Before serving, let the macarons sit in the fridge for a full day to allow the flavors to develop.

Brody C

[forkfulofflavor]

Apple Pie Cookies Ingredients: Apple Pie Filling 3 Gala apples, peeled and sliced 1/4 cup brown sugar, packed 2 tbsp unsalted butter 1 tbsp cornstarch 1/2 tsp ground cinnamon Salted Caramel 1/2 cup white granulated sugar 2 tbsp unsalted butter, cubed, at room temperature 1/4 cup heavy cream, at room temperature 1/2 tsp salt 1/2 tsp pure vanilla extract Cinnamon Cookies 3 1/4 cups all-purpose flour 1 tsp baking powder 1 tsp ground cinnamon 1 tsp cornstarch 1 tsp salt 1 cup unsalted butter, melted and cooled 1 cup brown sugar, packed 1/2 cup white granulated sugar 1 tsp pure vanilla extract 2 large eggs, room temperature Cinnamon Sugar Coating 2 tbsp unsalted butter, melted 1/2 cup white granulated sugar 1 tsp ground cinnamon Directions: Apple Pie Filling In a medium saucepan over medium heat, melt the butter. Add apple slices, brown sugar, cornstarch, and cinnamon. Heat until the mixture starts to bubble, then cook and stir for about 5 minutes until the apples soften and the filling thickens. Set aside to cool completely. Salted Caramel In a small saucepan over medium heat, melt the sugar until it turns an amber color. This takes about 30 seconds; remove from heat immediately. Gradually add half the cubed butter and whisk until melted. Add the remaining butter, stirring carefully as the mixture bubbles up. Slowly add half the heavy cream and whisk, then add the remaining cream. Stir in vanilla and salt. Let cool completely. Cinnamon Cookies In a medium bowl, combine flour, baking powder, cinnamon, cornstarch, and salt. In a large bowl, whisk together melted butter, brown sugar, granulated sugar, vanilla, and eggs until smooth. Add dry ingredients and mix with a spatula until just combined. Let the dough rest for 10 minutes. Preheat oven to 350°F (175°C). Line two cookie sheets with parchment paper. Scoop dough into balls and place on the cookie sheet. Press a circle into the dough balls with a measuring cup or spice jar, then shape into a neat circle. Bake for 11 minutes, remove from the oven and press the circle indentation again, then bake for an additional 1-3 minutes until edges are golden. Cool on a rack. Brush cookies with melted butter, then roll edges in cinnamon sugar. Assembly Fill each cookie indentation with apple pie filling, and drizzle salted caramel over the top. Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes | Kcal: 275 | Servings: 18 cookies The warmth of baked cinnamon and apples fills the air with these Apple Pie Cookies. Each cookie is a soft, buttery cinnamon base, topped with a filling of caramelized apples and drizzled with salted caramel. Perfect for fall gatherings, these treats bring a taste of classic apple pie in every bite! These Apple Pie Cookies are a cozy treat, ideal for any fall day. The rich caramel and cinnamon flavors complement the sweet apple filling, creating a nostalgic dessert that’s easy to share and enjoy. With a mix of textures and flavors, these cookies are as inviting as they are delicious.

[nbcchicagofire]

These apple pie cupcakes are a fun new take on a classic treat. They taste like a comforting apple pie but come in the form of a cupcake. The cake is moist and flavored with apples, and the frosting is creamy and salted caramel. This apple pie with a twist is great for fall or any time you want something warm, sweet, and slightly salty.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/2 cup unsalted butter, softened. 3/4 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1 cup apples, peeled, cored, and finely chopped. 1/4 cup milk. For the Salted Caramel Buttercream Frosting:. 1/2 cup unsalted butter, softened. 1 cup confectioners' sugar. 1/4 cup salted caramel sauce. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. Additional salted caramel sauce for drizzling optional. Sliced apples and cinnamon for garnish optional.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Mix the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a medium-sized bowl with a whisk. Put away. Melt the butter and mix it with the sugar in a separate large bowl until the mixture is light and fluffy. One at a time, add the eggs and beat well after each one. Add the vanilla extract and mix well. Slowly add the dry ingredients to the wet ones, mixing in the milk every so often. Mix the dry ingredients in at the beginning and end, until they are just combined. Add the chopped apples and mix them in well. Fill each muffin cup about two thirds of the way to the top with cupcake batter. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. After the cupcakes have cooled in the pan for a few minutes, move them to a wire rack to cool all the way down. To make the Salted Caramel Buttercream Frosting, soften the butter and beat it in a different bowl until it is smooth and creamy. Add the vanilla extract, salt, confectioners' sugar, and salted caramel sauce little by little. Beat until everything is well mixed and fluffy. You can use a piping bag or a spatula to frost the cupcakes with the Salted Caramel Buttercream Frosting once they are completely cool. For extra flavor, drizzle more salted caramel sauce over the frosted cupcakes. If you want, you can decorate them with sliced apples and a sprinkle of cinnamon. Serve your Apple Pie Cupcakes with Salted Caramel Buttercream Frosting and enjoy them!

Ashlee D

[officialmillionaires]

Feel the richness of fudgy brownies layered with smooth vanilla ice cream, salty peanuts, and rich caramel sauce, then drizzle dark chocolate over the whole thing. These peanut caramel ice cream bars with salt are the perfect treat for any event.

Ingredients: 1 cup semisweet chocolate chips. 1/2 cup unsalted butter. 3/4 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup all-purpose flour. 1/4 teaspoon salt. 1/4 cup salted peanuts, chopped. 1/2 cup caramel sauce. 1 1/2 quarts vanilla ice cream. 1/4 cup dark chocolate, melted for drizzling.

Instructions: Set the oven to 350F 175C and heat it up. Prepare a 9x13-inch baking dish by greasing it. Melt the chocolate chips and butter together in a bowl that can go in the microwave. Stir the mixture until it is smooth. Mix the sugar, eggs, and vanilla extract in a different bowl until the mixture is fluffy and light. Slowly add the melted chocolate mixture to the egg mixture while stirring all the time. The flour and salt should be just barely mixed in. Spread the batter out evenly in the baking dish that has been prepared. Put chopped peanuts on top of the batter, and then pour caramel sauce over the top. If you stick a toothpick into the middle and it comes out with wet crumbs, the cake is done. Let the brownies cool all the way down on a wire rack in the pan. Once it's cool, use a spatula to smooth the top of the softened vanilla ice cream on top of the brownie layer in the pan. Pour melted dark chocolate over the layer of ice cream. Put the bars in the freezer for at least four hours, or until they are hard. Let the bars sit at room temperature for a few minutes to get a little softer before you serve them. Serve it cut up into squares.

[jennadaily]

Enjoy the rich and decadent vegan salted caramel buttercream frosting with devil's food cake that is moist and chocolatey. You can eat this dessert whenever you want, whether you're celebrating a special event or just wanting something sweet.

Ingredients: 1 cup vegan butter, softened. 2 cups powdered sugar. 1/4 cup vegan caramel sauce. 1 teaspoon vanilla extract. 1/4 teaspoon sea salt. 1 batch of vegan devil's food cake store-bought or homemade.

Instructions: Put the softened vegan butter in a bowl and beat it until it's smooth. Add the powdered sugar slowly and beat until everything is well mixed. Add the vanilla extract, sea salt, and vegan caramel sauce and mix until the mixture is smooth and fluffy. After the devil's food cake has cooled down completely, frost it with salted caramel buttercream. Sprinkle a pinch of sea salt and more caramel sauce on top to make it look even better. Cut it up and serve!

Krista M

[romapopfest]

Indulge in the rich and luxurious flavors of a classic Manhattan cocktail infused into a creamy salted caramel ice cream.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 1/2 cup sugar. 1/4 cup bourbon. 2 tablespoons caramel sauce. 1/2 teaspoon sea salt. 1 teaspoon vanilla extract.

Instructions: Over medium-low heat, mix heavy cream, whole milk, and sugar in a saucepan. Stir the mixture until the sugar is gone and it's hot all the way through. Take the pan off the heat and add the bourbon, caramel sauce, sea salt, and vanilla extract. Mix the ingredients well. Put the mixture in a bowl and cover it with plastic wrap, making sure it touches the mixture's surface to keep a skin from forming. Put the mixture in the fridge for at least four hours or overnight. Once the mixture is cold, put it in an ice cream maker and churn it according to the machine's directions for about 20 to 25 minutes, or until it gets thick. Once the ice cream is smooth, put it in a container and freeze it for another two to three hours to make it firm. Enjoy Salted Caramel Manhattan Ice Cream by putting scoops in bowls or cones.

Tori R