Caramel Sauce Treats

You can use any jarred caramel sauce for these recipes, but avoid bottled syrups, dips and dulce de leche — they have a different consistency.

 

Photographs by Ryan Dausch

Preheat a 10-inch ovenproof skillet in a 400 degrees F oven, 10 minutes. Pulse 2 eggs, 1/2 cup each flour and milk, 3 tablespoons caramel sauce, 1 tablespoon melted butter, 1 teaspoon vanilla and 1/2 teaspoon salt in a blender until smooth. Coat the hot skillet with 2 tablespoons butter, then pour in the batter. Bake until puffed, 20 minutes. Drizzle with more caramel.

Pour a 12-ounce bottle of stout into a saucepan; cook over medium heat until reduced by half, 15 minutes. Add 1 cup caramel sauce and 2 wide strips orange zest. Cook, stirring occasionally, until thickened, 15 to 20 minutes. Stir in 2 tablespoons orange juice. Let cool. 

Whisk 2 cups flour, 1/2 cup each sugar and chopped toasted pecans, 1 teaspoon baking powder, 1/2 teaspoon salt and 1/4 teaspoon baking soda. Separately, whisk 2 eggs, 1/2 cup each caramel sauce, pure pumpkin puree and sour cream, 1 stick melted butter and 1/4 cup light brown sugar, then stir into the dry ingredients. Divide among 12 lined muffin cups. Bake at 350 degrees F, 30 minutes. Brush with more caramel while still warm.

Quarter the biscuits from four 7 1/2-ounce tubes biscuit dough; toss with 3/4 cup sugar and 1 teaspoon cinnamon. Put half in a buttered Bundt pan. Top with 1/3 cup caramel sauce, the remaining dough, then an additional 1/2 cup caramel. Bake at 350 degrees F until cooked through, 35 to 40 minutes. Invert onto a platter while still warm.

Heat 3/4 cup caramel sauce until just starting to boil. Pour over 8 cups popcorn. Let cool slightly. Stir in 1/2 cup mini marshmallows and 2 tablespoons confectioners' sugar. Form into 8 balls with oiled hands.

Warm 1/2 cup each caramel sauce and chocolate hazelnut spread in a saucepan, stirring. Insert a wooden skewer into 4 peeled bananas. Dip in the caramel mixture to coat; transfer to a baking sheet and freeze until slightly firm, 10 minutes. Dip in 4 ounces melted semisweet chocolate to coat; sprinkle with chopped nuts or sprinkles. Freeze until set, about 15 more minutes.

Bring 1 cup caramel sauce and 1 split, scraped vanilla bean (seeds and pod) to a simmer in a saucepan. Sandwich small scoops of vanilla ice cream and a drizzle of the caramel sauce between split doughnut holes.

Heat 2 inches vegetable oil to 360 degrees F in a pot. Whisk 2 eggs with 1 1/2 cups milk and 1/2 cup caramel sauce. Whisk in 2 3/4 cups flour, 2 teaspoons baking powder and 1/4 teaspoon each nutmeg and salt. Pour into a squeeze bottle or funnel (covering the open end); drizzle into the hot oil to make a lacy round cake. Fry until golden, 1 to 2 minutes per side. Drain on paper towels; repeat with the remaining batter. Dust with confectioners' sugar and drizzle with caramel. 

Beat 8 ounces softened cream cheese, 1/2 cup each caramel sauce and pure pumpkin puree and 1/2 teaspoon pumpkin pie spice until smooth. Whip 1/2 cup heavy cream until soft peaks form; fold into the pumpkin mixture. Mix 1/2 cup crushed gingersnaps with 2 tablespoons melted butter; press into the bottom of 4 small glasses. Top with the pumpkin mixture. Cover and refrigerate 1 hour. Top with more caramel and crushed gingersnaps.

Whisk 6 eggs with 2 cups heavy cream, 3/4 cup each caramel sauce, raisins and pecans, and 1 teaspoon each cinnamon and vanilla in a large bowl. Stir in 1 loaf cubed challah. Transfer to a buttered 9-by-13-inch baking dish; let soak 30 minutes. Cover with foil; bake at 375 degrees F, 30 minutes. Uncover and bake until golden, 15 minutes. Drizzle with more caramel; let cool slightly.