Camilla – Page 24 – Family Feast

Caramel can turn a simple dessert into something you’ll want seconds of, and these 15 gooey recipes show you how. You’ll get sauces, tarts, bars, and ice cream with clear steps for melting, stirring, and finishing with flaky sea salt. Follow the short guides for caramel-making, oven times, and assembly, and you’ll have reliably gooey results for gatherings or weeknight treats. Ready to pick a recipe and start? Drippy Salted Caramel Sauce Drippy Salted Caramel Sauce — sticky, glossy, and perfectly balanced between sweet and salty. Ingredients: 1 cup (200 g) granulated sugar 6 tbsp (85 g) unsalted butter, cut into pieces 1/2 cup (120 ml) heavy cream, warmed 1 tsp flaky sea salt (plus extra for finishing) 1/2 tsp vanilla extract (optional) How to Make: Heat the sugar in an even layer in a medium, heavy-bottomed saucepan over medium heat. Let the sugar melt without stirring for the first couple minutes; then gently swirl the pan occasionally to help it brown evenly. Once the sugar is a deep amber color and fully melted, immediately add the butter pieces and stir until melted and combined. Slowly pour in the warmed heavy cream while stirring; the mixture will bubble vigorously, so pour carefully. Continue stirring until the sauce is smooth and silky, about 1–2 minutes. Remove from heat and stir in the flaky sea salt and vanilla if using. Let cool slightly before transferring to a jar; it will thicken as it cools. Taste and sprinkle a little extra flaky salt on top if you like. Drizzle over ice cream, apple slices, or anything you want to make decadently delicious. Oozy Caramel-Stuffed Brownies Oozy Caramel-Stuffed Brownies — rich fudgy brownies with a molten caramel surprise. Ingredients: 1/2 cup (115g) unsalted butter 6 oz (170g) semi-sweet chocolate, chopped 3/4 cup (150g) granulated sugar 1/2 cup (100g) packed light brown sugar 2 large eggs 1 tsp vanilla extract 3/4 cup (95g) all-purpose flour 1/4 cup (25g) unsweetened cocoa powder 1/4 tsp salt 12 soft caramel candies (or 12 caramel squares), unwrapped Optional: flaky sea salt for sprinkling How to Make: Preheat the oven to 350°F (175°C). Line an 8×8-inch pan with foil or parchment and lightly grease it. Melt the butter and chopped chocolate together in a heatproof bowl over simmering water or briefly in the microwave, stirring until smooth. Let cool slightly. Whisk the granulated and brown sugars into the chocolate mixture until combined. Add the eggs one at a time, whisking after each until glossy, then stir in the vanilla. Sift in the flour, cocoa powder, and salt, and fold until just combined — don’t overmix. Spread about half the batter evenly into the prepared pan. Place the unwrapped caramels in a single layer over the batter, leaving a small margin from the edges. Spoon the remaining batter over the caramels and gently spread to cover them. Bake 25–30 minutes, until the edges are set and a toothpick in the center comes out with a few moist crumbs (the caramel will be molten). Let cool in the pan on a rack for at least 30 minutes, then lift out using the foil/parchment and cut into squares. Sprinkle with flaky sea salt if you like. Enjoy warm for the gooeyest caramel pull — but they’re irresistible at any temperature! Salted Caramel Apple Tart A golden, flaky tart piled with tender apples and gooey salted caramel — pure autumn comfort in every bite. Ingredients: 1 store-bought or homemade 9-inch tart crust (or pie crust), chilled 4–5 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and thinly sliced 1/2 cup granulated sugar 1/4 cup brown sugar, packed 3 tablespoons unsalted butter 1/4 cup heavy cream 1/4 teaspoon fine sea salt (plus extra flaky salt to finish) 1 teaspoon vanilla extract 1 tablespoon lemon juice 1 tablespoon cornstarch (optional, for slightly thicker filling) 1 egg, beaten (for egg wash) Powdered sugar (optional, for dusting) How to Make: Preheat the oven to 375°F (190°C). Fit the chilled crust into a 9-inch tart pan and trim any excess. Toss the sliced apples with lemon juice and cornstarch (if using) so they stay bright and the filling is a little thickened. In a small saucepan over medium heat, melt the butter and add granulated and brown sugars. Stir until the sugars dissolve and the mixture bubbles gently. Carefully whisk in the heavy cream a little at a time until smooth and glossy. Cook 1–2 minutes more, then stir in vanilla and 1/4 teaspoon fine sea salt. Remove from heat — this is your salted caramel. Arrange the apple slices in the tart crust in overlapping concentric circles or a rustic pile, leaving a small border. Pour about two-thirds of the warm caramel evenly over the apples, reserving the rest for serving. Gently press the slices so the caramel settles between them. Brush the crust edge with beaten egg for a golden finish. Bake for 35–45 minutes, until the apples are tender and the crust is golden; cover edges with foil if they brown too quickly. Remove from the oven and spoon the remaining caramel over the hot tart. Sprinkle lightly with flaky sea salt and dust with powdered sugar if you like. Let cool 15–20 minutes so the caramel sets a bit, then slice and serve warm (great with vanilla ice cream or whipped cream). Enjoy each gooey, salty-sweet bite — the perfect tart for cozy nights and happy gatherings! Chewy Caramel Pecan Bars Chewy Caramel Pecan Bars — sticky, buttery squares that disappear fast. Ingredients: 1 cup (2 sticks) unsalted butter, melted 1 cup light brown sugar, packed 1/2 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups pecans, chopped (plus a few whole halves for topping, optional) 14–15 oz bag soft caramels (about 40–45), unwrapped 2–3 tablespoons heavy cream or milk (for melting caramels) Pinch of flaky sea salt (optional, for sprinkling) How to Make: Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with foil or parchment, leaving an overhang, and lightly grease it. In a large bowl, whisk melted butter with brown sugar and granulated sugar until smooth and glossy. Beat in the eggs one at a time, then stir in the vanilla. In a separate bowl, whisk together the flour, baking powder, and salt. Add dry ingredients to the wet mixture and stir until just combined. Fold in the chopped pecans. Press about two-thirds of the dough evenly into the prepared pan to form the bottom crust. In a microwave-safe bowl, heat the caramels with 2 tablespoons heavy cream in 20–30 second bursts, stirring between intervals, until smooth and pourable. Add the extra tablespoon of cream if needed. Pour the melted caramel over the crust and spread evenly. Scatter remaining dough in bits over the caramel, then gently press to cover as much as possible. Nestle a few pecan halves on top if using. Bake for 20–25 minutes, or until the top is golden and set. Keep an eye so the caramel doesn’t bubble over. Remove from oven and, while still warm, sprinkle with a pinch of flaky sea salt if you like sweet-salty contrast. Let the bars cool completely in the pan on a wire rack (refrigerate for 30–60 minutes to speed setting if desired), then use the foil/parchment overhang to lift out and cut into bars. Enjoy a gooey, nutty bite — perfect with coffee or a tall glass of milk! Caramel Swirl Cheesecake Creamy caramel ribbons through a rich cheesecake—decadence in every silky bite. Ingredients: 1 1/2 cups graham cracker crumbs (about 10–12 crackers) 3 tbsp granulated sugar 6 tbsp unsalted butter, melted 24 oz (3 packages) cream cheese, room temperature 1 cup granulated sugar 3 large eggs, room temperature 1/3 cup sour cream 1 tsp vanilla extract 1/4 tsp salt 1/2 cup caramel sauce (store-bought or homemade), plus extra for drizzling Optional: flaky sea salt for sprinkling How to Make: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan. Mix graham cracker crumbs, 3 tbsp sugar, and melted butter until combined; press firmly into the bottom of the pan to form the crust. Bake the crust 8–10 minutes, then cool while you make the filling. Beat the cream cheese and 1 cup sugar until smooth and creamy, scraping the bowl as needed. Add eggs one at a time, mixing just until incorporated after each. Blend in sour cream, vanilla, and salt until smooth; avoid overmixing. Pour half the cheesecake batter over the cooled crust and smooth the top. Dollop half the 1/2 cup caramel sauce over the batter in spoonfuls. Spoon the remaining batter over the caramel dollops, then add remaining caramel in small spoonfuls on top. Use a skewer or knife to gently swirl the caramel through the batter to create ribbons—don’t over-swirl. Bake 45–55 minutes, until the edges are set and the center jiggles slightly when tapped. Turn off the oven and crack the oven door; let the cheesecake cool inside for 1 hour to prevent cracks. Chill the cheesecake in the refrigerator at least 4 hours, preferably overnight. Before serving, drizzle with extra caramel sauce and sprinkle with flaky sea salt if desired. Slice and enjoy the luscious caramel swirl—each bite is pure indulgence! Gooey Caramel-Stuffed Chocolate Cookies Gooey Caramel-Stuffed Chocolate Cookies — warm, fudgy chocolate cookies hiding a molten caramel center. Ingredients: 1 cup (2 sticks) unsalted butter, softened 1 cup granulated sugar 1 cup packed brown sugar 2 large eggs 2 tsp vanilla extract 2 1/4 cups all-purpose flour 1 cup unsweetened cocoa powder 1 tsp baking soda 1/2 tsp salt 1 1/2 cups semi-sweet chocolate chips About 24 soft caramels (wrapped) or 1 cup caramel bits Sea salt (optional, for sprinkling) How to Make: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. In a bowl, cream the softened butter with granulated and brown sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually mix the dry ingredients into the wet until just combined, then fold in the chocolate chips. If using wrapped caramels, unwrap them now; if using caramel bits, keep them handy. Scoop about 2 tablespoons of dough, flatten it in your hand, place one caramel in the center, and fold dough around to fully enclose the caramel, rolling into a smooth ball. Repeat for remaining dough. Place cookie balls about 2 inches apart on the prepared sheets and gently press down to slightly flatten. Optional: sprinkle a tiny pinch of sea salt on each cookie before baking for a sweet-salty contrast. Bake for 10–12 minutes, until edges are set but centers still look slightly underbaked — they’ll firm as they cool. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling; serve warm for the gooey caramel center. Enjoy these warm, chocolatey cookies with molten caramel—pure comfort in every bite! Sticky Toffee Pudding With Caramel Sauce Sticky, warm, and decadently caramel-soaked — a British classic that feels like a hug in dessert form. Ingredients: 1 cup (150 g) pitted medjool dates, chopped 1 teaspoon baking soda 1 cup (240 ml) boiling water 1/2 cup (115 g) unsalted butter, softened 3/4 cup (150 g) brown sugar, packed 2 large eggs 1 teaspoon vanilla extract 1 1/4 cups (160 g) all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt For the caramel sauce: 1/2 cup (115 g) unsalted butter 1/2 cup (100 g) brown sugar, packed 1/2 cup (120 ml) heavy cream 2 tablespoons golden syrup or light corn syrup (optional, for shine) 1/2 teaspoon vanilla extract Pinch of salt How to Make: Preheat oven to 350°F (175°C). Grease an 8-inch square baking pan or line it with parchment. Put chopped dates in a bowl, sprinkle with baking soda, pour on the boiling water, and let sit for 10 minutes to soften; then mash lightly. Cream the softened butter and brown sugar together until pale and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Fold the flour, baking powder, and salt into the wet mixture until just combined. Stir the mashed dates (including any soaking liquid) into the batter until evenly distributed. Pour batter into the prepared pan and smooth the top. Bake 25–30 minutes, or until a toothpick comes out with moist crumbs but not raw batter. While the cake bakes, make the caramel: melt butter and brown sugar in a saucepan over medium heat, stirring until sugar dissolves. Carefully stir in the cream and golden syrup (if using), bring to a gentle simmer, and cook 3–5 minutes until slightly thickened. Remove from heat and stir in vanilla and a pinch of salt. When the cake is done, poke holes all over the top with a skewer or fork and pour about half the warm caramel sauce over it so the cake soaks up the sauce. Allow the cake to rest 10 minutes, then slice and serve warm with extra caramel drizzled over each portion. Add a scoop of vanilla ice cream or a dollop of whipped cream if you like. Enjoy this utterly gooey, caramel-drenched pudding — pure comfort in every bite! Caramelized Banana Bread Pudding Caramelized Banana Bread Pudding — warm, gooey, and perfect for using up ripe bananas and day-old bread. Ingredients: 4 cups day-old bread, cubed (brioche or challah recommended) 3 ripe bananas (2 sliced for caramelizing, 1 mashed) 1/2 cup unsalted butter, divided 3/4 cup brown sugar, divided 1/4 cup granulated sugar 3 large eggs 2 cups whole milk (or 1 cup milk + 1 cup heavy cream for extra richness) 1 tsp vanilla extract 1/2 tsp ground cinnamon Pinch of salt 1/4 cup chopped pecans or walnuts (optional) Flaky sea salt for finishing (optional) How to Make: Preheat oven to 350°F (175°C) and butter a 9×9-inch baking dish. In a skillet over medium heat, melt 2 tbsp butter and add 1/4 cup brown sugar. Cook until bubbling and amber. Add 2 sliced bananas and cook 1–2 minutes per side until caramelized; set aside. Toss bread cubes and mashed banana in the prepared baking dish; sprinkle nuts over if using. In a bowl, whisk together eggs, milk (and cream if using), remaining 1/2 cup brown sugar, granulated sugar, vanilla, cinnamon, and salt. Pour the custard evenly over the bread, pressing down gently so bread soaks up the liquid. Let sit 10 minutes. Arrange caramelized banana slices on top of the soaked bread. Dot top with remaining butter pieces if desired and sprinkle a little extra brown sugar for a crusty top. Bake 40–45 minutes until the custard is set and top is golden; a knife inserted near the center should come out mostly clean. Let cool 10 minutes, then sprinkle with flaky sea salt if using and serve warm. Enjoy the warm, gooey caramel and banana goodness—perfect with vanilla ice cream or a drizzle of extra caramel! Salted Caramel Popcorn Sweet, crunchy popcorn kissed with gooey salted caramel—perfect for movie night. Ingredients: 10 cups popped popcorn (about 1/2 cup kernels) 1 cup (200 g) granulated sugar 1/2 cup (120 g) unsalted butter 1/2 cup (120 ml) light corn syrup (or substitute honey) 1/2 cup (120 ml) heavy cream 1 teaspoon pure vanilla extract 1 1/2 teaspoons sea salt, divided 1/4 teaspoon baking soda How to Make: Preheat oven to 250°F (120°C). Line a large baking sheet with parchment or lightly grease it. Pop the kernels and transfer 10 cups of popcorn to a large heatproof bowl, removing any unpopped kernels. In a medium saucepan over medium heat, combine sugar, butter, and corn syrup. Stir until butter melts and sugar dissolves. Bring mixture to a gentle boil, stirring occasionally. Let boil without stirring until it reaches a light amber color, about 4–5 minutes. Carefully whisk in the heavy cream (mixture will bubble vigorously). Continue cooking 1–2 minutes until smooth. Remove from heat and stir in vanilla, 1 teaspoon sea salt, and baking soda. The caramel will foam and lighten in color. Immediately pour the caramel over the popcorn and use a spatula to gently toss and coat evenly. Spread the coated popcorn onto the prepared baking sheet in an even layer. Bake in the preheated oven for 15–20 minutes, stirring gently every 5 minutes to re-coat and keep pieces separated. Remove from oven, sprinkle remaining 1/2 teaspoon sea salt over the warm popcorn, and let cool completely on the sheet; the caramel will crisp as it cools. Once cool, break into clusters and serve. Enjoy that addictively crunchy, sweet-and-salty caramel popcorn—perfect for sharing (or not!). Caramel Latte Panna Cotta Silky caramel latte panna cotta — coffee-kissed, creamy, and decadently wobbly. Ingredients: 2 cups (480 ml) heavy cream 1/2 cup (120 ml) whole milk 1/2 cup (100 g) granulated sugar 1/3 cup (110 g) soft caramel sauce (store-bought or homemade), plus extra for drizzling 2 teaspoons instant espresso powder (or strong espresso) 1 tablespoon cold water 1 envelope (about 2 1/4 teaspoons / 7 g) powdered gelatin 1/2 teaspoon pure vanilla extract Pinch of fine sea salt Optional: whipped cream and toasted chopped nuts or flaky sea salt for garnish How to Make: Sprinkle the gelatin over 1 tablespoon cold water in a small bowl and let it bloom for 5 minutes. In a medium saucepan, combine heavy cream, milk, and sugar; warm over medium heat, stirring until the sugar dissolves and the mixture is hot but not boiling. Stir in the caramel sauce, instant espresso (or espresso), vanilla, and a pinch of sea salt until smooth and fully combined. Remove the pan from heat and whisk in the bloomed gelatin until completely dissolved. Taste and adjust for sweetness or coffee strength if desired. Pour the mixture through a fine sieve into a measuring cup or bowl with a spout to remove any lumps or foam. Divide the mixture among 4–6 ramekins or glasses, then let them cool to room temperature, about 20–30 minutes. Cover and refrigerate until set, at least 4 hours or up to 2 days. To serve, run a thin knife around the edge if you want to unmold; invert onto plates or serve in glasses. Drizzle extra caramel on top and add whipped cream, toasted nuts, or a sprinkle of flaky sea salt if you like. Enjoy the creamy coffee-caramel wobble — dessert time never tasted so indulgent! Caramel Apple Galette Caramel Apple Galette — rustic, buttery crust filled with warm cinnamon apples and gooey caramel. Ingredients: 1 1/4 cups (150 g) all-purpose flour 1/4 tsp salt 1 tbsp granulated sugar 8 tbsp (1 stick / 113 g) cold unsalted butter, cut into small cubes 3–4 tbsp ice water 3 medium apples (Honeycrisp, Granny Smith, or your favorite), peeled, cored, and thinly sliced 2 tbsp lemon juice 1/4 cup (50 g) brown sugar, packed 1/4 cup (50 g) granulated sugar 1 1/2 tsp ground cinnamon 1/8 tsp ground nutmeg (optional) 1 tbsp cornstarch 2–3 tbsp unsalted butter, cut into small pieces 1/2 cup prepared caramel sauce (store-bought or homemade), plus extra for drizzling 1 egg, beaten with 1 tsp water (egg wash) Coarse sugar for sprinkling (optional) How to Make: Make the dough: in a bowl, whisk flour, salt, and 1 tbsp sugar. Cut in cold butter until mixture looks like coarse crumbs with pea-sized pieces. Sprinkle ice water 1 tbsp at a time, tossing until dough just comes together; form into a disk, wrap, and chill 30 minutes. Preheat oven to 400°F (200°C) and line a baking sheet with parchment. Toss sliced apples with lemon juice in a bowl to prevent browning. Add brown sugar, granulated sugar, cinnamon, nutmeg, and cornstarch to apples and mix until evenly coated. Roll chilled dough on a lightly floured surface into a roughly 12-inch circle. Transfer dough to the prepared baking sheet. Pile apple mixture into the center of the dough, leaving a 2-inch border all around. Dot apples with the 2–3 tbsp butter and spoon 1/2 cup caramel sauce evenly over the apples. Fold the dough edges up and over the apples, pleating as needed to form a rustic edge. Brush the crust with egg wash and sprinkle coarse sugar over the dough if desired. Bake 35–45 minutes, until crust is golden and apples are tender; if edges brown too fast, tent with foil. Let the galette cool 10–15 minutes on the sheet before drizzling extra caramel over the top. Slice and serve warm, optionally with vanilla ice cream or whipped cream. Enjoy a slice of gooey, caramel-drizzled comfort—perfect with a fork and a cozy mug. Salted Caramel and Dark Chocolate Tartlets Silky salted caramel meets rich dark chocolate in a bite-sized tartlet — pure indulgence with a salty snap. Ingredients: 1 sheet (about 9 oz) refrigerated pie crust or 12 small tartlet shells 6 tbsp unsalted butter 3/4 cup granulated sugar 1/4 cup light corn syrup (or honey) 1/2 cup heavy cream 1/4 tsp fine sea salt plus extra flaky sea salt for finishing 4 oz dark chocolate (60–70% cocoa), chopped 1 tsp vanilla extract Optional: cocoa powder or powdered sugar for dusting How to Make: Preheat the oven to 375°F (190°C). If using pie crust, roll out and cut into rounds to fit a 12-cup mini muffin tin; press gently to form tartlet shells. Blind-bake the shells for 10–12 minutes until lightly golden; cool completely on a rack. In a medium saucepan, melt butter over medium heat, then add sugar and corn syrup; stir until sugar dissolves and mixture bubbles. Let the caramel cook, stirring occasionally, until it deepens to a golden amber (about 6–8 minutes). Remove from heat and carefully whisk in heavy cream (mixture will steam and bubble). Stir until smooth. Stir in 1/4 tsp fine sea salt and vanilla; let the caramel cool 5 minutes so it thickens slightly. Pour or spoon the warm caramel into the cooled tartlet shells, filling nearly to the top. Chill in the fridge for 15–20 minutes to set. Place chopped dark chocolate in a heatproof bowl. Heat 2–3 tablespoons cream until steaming and pour over the chocolate; let sit 1 minute, then stir to make a glossy ganache. Spoon a layer of ganache over each caramel-filled shell and smooth the tops. Sprinkle each tartlet with a pinch of flaky sea salt and chill 10–15 minutes until set. Serve at room temperature or slightly chilled. Enjoy — one bite and you’ll be hooked by the sweet-salty chocolate bliss! Caramelized Pear Upside-Down Cake Sweet, sticky, and oh-so-fancy — caramelized pear upside-down cake that turns simple pears into a showstopper. Ingredients: 4 ripe but firm pears (Bosc or Bartlett), peeled, cored, and halved 1/2 cup (115 g) unsalted butter 2/3 cup (135 g) packed brown sugar 1 tsp vanilla extract 1 tbsp lemon juice 1/2 tsp ground cinnamon Pinch of salt 1 1/4 cups (150 g) all-purpose flour 1 1/4 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 2 large eggs 3/4 cup (150 g) granulated sugar 1/2 cup (120 ml) whole milk 1/3 cup (80 ml) vegetable oil (or melted butter) Optional: a handful of toasted chopped pecans or walnuts How to Make: Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment for easy release. In a small saucepan over medium heat, melt the butter and brown sugar together until bubbly and smooth, about 2–3 minutes. Remove from heat and stir in vanilla, lemon juice, cinnamon, and a pinch of salt. If using nuts, sprinkle them into the bottom of the prepared pan. Arrange pear halves, cut side down, snugly over the caramel in a pretty pattern. Whisk together flour, baking powder, baking soda, and 1/4 tsp salt in a bowl. In a separate bowl, beat the eggs with granulated sugar until pale and slightly thickened, about 1–2 minutes. Stir in milk, oil (or melted butter), and a teaspoon of vanilla if desired. Fold the dry ingredients into the wet mixture gently until just combined — don’t overmix. Spoon the batter evenly over the arranged pears and smooth the top with a spatula. Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean and the cake is golden on top. Let the cake cool in the pan for 10–15 minutes to let the caramel set slightly. Run a knife around the edges, invert a serving plate over the pan, and flip quickly but carefully to release the cake. Lift off the pan and peel away the parchment. Serve warm or at room temperature — a scoop of vanilla ice cream or a dollop of whipped cream is fantastic alongside. Enjoy the gooey caramel and tender pears — perfect for impressing guests or treating yourself. Caramel-Stuffed Cinnamon Rolls Sticky, gooey caramel oozes from every tender bite of these cinnamon rolls—pure weekend comfort. Ingredients: 1 batch of basic cinnamon roll dough (store-bought or homemade, enough for 8–12 rolls) 1 cup brown sugar, packed 1/2 cup unsalted butter, melted 1/4 cup heavy cream 1/2 teaspoon salt 1 teaspoon vanilla extract 1 tablespoon corn syrup (optional, for glossy caramel) 1 tablespoon ground cinnamon 1/4 cup granulated sugar (to mix with cinnamon for the filling) Extra butter for greasing the pan How to Make: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan. Make the caramel: in a saucepan over medium heat, combine brown sugar, melted butter, heavy cream, salt, and corn syrup; stir until sugar dissolves and mixture simmers. Cook the caramel 2–3 minutes, stirring, until slightly thickened, then remove from heat and stir in vanilla. Set aside to cool slightly. Prepare the dough: roll out your cinnamon roll dough into a rectangle about 12×18 inches. Mix the filling: combine ground cinnamon and granulated sugar, then brush the dough lightly with a little melted butter and sprinkle the cinnamon-sugar evenly over the surface. Roll the dough tightly from the long side into a log, then cut into 8–12 equal rolls. Pour about half of the warm caramel into the bottom of the prepared pan, spreading it evenly. Arrange the cut rolls, swirl side up, over the caramel in the pan so they sit snugly together. Spoon or drizzle the remaining caramel over the tops of the rolls. Bake 25–30 minutes, until rolls are golden and cooked through; if caramel bubbles heavily, cover loosely with foil for the last 5 minutes. Let the rolls cool in the pan 10 minutes so the caramel sets a bit, then invert onto a serving platter or serve directly from the pan, allowing any extra caramel to drizzle over the rolls. Serve warm and enjoy the molten caramel center—these are best eaten right away! Treat yourself to a nap-inducing, sticky-sweet bite—these caramel-stuffed cinnamon rolls are a hug in pastry form. Sea Salt Caramel Ice Cream Ingredients: 1 cup granulated sugar 6 tablespoons unsalted butter, cut into pieces 1/2 cup heavy cream, warmed 1 teaspoon fine sea salt, plus extra for sprinkling 2 cups heavy cream (for ice cream base) 1 cup whole milk 3/4 cup granulated sugar (for ice cream base) 4 large egg yolks 1 teaspoon pure vanilla extract How to Make: Make the caramel: heat 1 cup sugar in a heavy saucepan over medium heat, swirling (not stirring) until it melts into an amber liquid. Add butter carefully and whisk until melted and combined. Slowly pour in the warmed 1/2 cup heavy cream while whisking; let it bubble and smooth into caramel. Stir in 1 teaspoon sea salt, remove from heat, and let the caramel cool slightly. Warm 2 cups heavy cream, 1 cup milk, and 3/4 cup sugar in another saucepan until sugar dissolves and mixture is hot but not boiling. Whisk 4 egg yolks in a bowl; temper them by slowly whisking in about 1/2 cup of the hot cream mixture, then pour yolks back into the saucepan. Cook the custard over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Stir one-third of the warm caramel into the custard to flavor it, reserving the rest for ribbons and topping. Strain the custard through a fine sieve into a bowl, stir in 1 teaspoon vanilla, and chill thoroughly in the fridge. Churn the cold custard in an ice cream maker according to manufacturer’s instructions. During the last few minutes of churning, drizzle in the remaining caramel to create swirls. Transfer to a container, sprinkle a little extra sea salt and more caramel on top, then freeze until firm (4 hours or overnight). Scoop, serve, and enjoy the perfect balance of sweet, gooey caramel and bright sea salt. Dig in and let that salty-sweet caramel make every spoonful irresistible! Conclusion You’ve got a great set of caramel recipes to try, so pick one and get started. Gather your ingredients, measure carefully, and follow the steps without rushing. Warm caramel needs gentle heat, steady stirring, and patience to avoid burning. Cool bars and tarts fully before slicing to keep them neat. Taste and adjust salt to balance sweetness. Share the treats, store leftovers in airtight containers, and enjoy bliss like a tiny sun in your mouth.