Does anyone know a relatively simple way to make thickened caramel? I need to be able to drizzle, but not be runny. The caramel recipes I have taste great, but don't thicken enough and don't set.
Can anyone help?

Thank you.

Hi Kristi,

Have you ever tried jodief's recipe, it's awesome! Beware you will want to keep eating it. Here's the link!

http://www.cakecentral.com/cake_recipes_id-add_box-6851.html

Enjoy!
Deb

Thanks Deb

--^^^-- what she said! That stuff is gooood.

Awww.....you guys are sweet! I LOVE that caramel!

Darn it....now I want some!


Jodie

You know what's funny Jodie, the last time I made it, I put it into some cupcake icing but had lots left over. For the 3 friends I brought cupcakes to, I also scooped a nice big blob of caramel onto a plastic spoon, sprinkled a bit of salt on top, and wrapped each one in cling wrap. It just seemed like, what better way to share this caramel than on a spoon?! It was a hit, that's for sure.

Ceshell...that's my favorite way to eat that stuff....straight off a spoon, with a tiny bit of salt. Wow....yum.......
I try not to even make it unless I know I'm going to be using the majority of it. Shoot, I might as well just rub it straight onto my hips!

Jodie

I LOVE it! I use it as a filling in many of my cakes so it's included in the "Gourmet Flavor" thread's Google doc (link in my signature line below).


Thanks for sharing it, Jodief!

I haven't tried this one yet but it sounds good!!!

Thick Caramel

1/2 cup butter
1 cup packed brown sugar
1/2 cup light corn syrup
6 ounces sweetened condensed milk
1 tablespoon heavy cream
1 teaspoon vanilla
1/2 teaspoon salt

1. Bring the butter, brown sugar, corn syrup and sweetened condensed milk to a boil over medium-high heat stirring to combine.
2. With a wooden spoon, stir all ingredients together and then slowly add the heavy cream.
3. Continue to stir for about 20 minutes until the caramel reached 248 degrees. It is important to continuously stir the mixture and to allow it to reach temperature.
4. Remove from heat and stir in the vanilla and salt. Transfer to a bowl and continue to stir for 2-3 minutes allowing the caramel to cool slightly.

Hey, that's jodief's recipe cut in half, I'd recognize that anywhere

i just compared this one to the recipe posted here and they are pretty similar soooo....

http://cupcakeblog.com/?p=60

this is where it came from

ceshell
Is it very firm? Could you possibly use it inside a chocolate spoon? Like dip the spoon to coat the bottom put a glob of caramel in the center then re-dip the spoon? I have a spoon mold I'd like to use but a solid chocolate spoon doesn't seem special enough.

Those apple caramel cupcakes sound and look delicious........thanks for that link, I'll have to try them!

I never said I'd made that recipe up! I've seen it a few places online, and some very similar. It's still delicious!

Jodie

Juleebug...sorry...no one answered your question! Yes, when it's cold you'll be able to put a glob of it on a spoon!

Jodie

juleebug,
I have a different recipe I've used for Christmas caramels -just sugar, cream, butter, and corn syrup (with vanilla and salt). But if I cook it to a higher temp, just a few degrees, it gets much harder/stiffer. Sometimes I can't sell them if I take my eyes off the thermometer or I'd get sued for fillings coming loose! I'm sure that would work on metal or plastic spoons, and could be coated with chocolate, but would maybe melt the chocolate spoon if too hot. Sounds yummy to add the caramel to the spoon!

Awesome. Thx everyone. I've been wanting to use those spoon molds forever.

juleebug, some marshmallow or mint would be really good inside those spoons too, especially if you stir them into hot chocolate! Yum

WOW~ I had no idea there were so many responses to this! (I'm the OP, I think? I'm so sleep deprived I'm practically halucinating.)

Great ideas and recipes - Thanks! The caramel I needed was for a Caramel Apple Cake. I've never actually made one, only in theory. Does anyone have any pointers? I was thinking of this:

Apple spice cake, caramel BC and caramel sauce incorporated "somewhere" although I haven't figured that one out yet. It's for an Easter Birthday cake due Friday... all design is up to me.

I've seen just a simple all-over drizzle of caramel on top of the cake, then sprinkled with chopped toasted nuts and a simple top and bottom border. Also, mini fresh Lady apples dipped in caramel for decoration. On Carrie Biggers' website, she has a cake called "Amy Caramel Apples #23" as a wedding cake with the small apples. These kind of cakes are also the time I use my gum paste or chocolate plaques instead of trying to write on the drizzle -just write on the plaque. If it's for a filling, I would just drizzle caramel on top of your filling.
I once added caramel ice cream topping (a good one with no preservatives tastes the most homemade) to my chocolate SMBC for a wedding cake tasting with chocolate espresso cake -the bride went nuts!! I added quite a bit of caramel until I could really taste it, and WOW!