Caramel

Caramel: Creamy butter, sweetened milk and a hint of vanilla make this the perfect melt-in-your-mouth dessert topping.

 

Contains: Sugar, Water, Butter (milk; salted), Sweetened Condensed Skim Milk (milk, sugar), Cream (milk), Corn Starch, Natural Flavors (barley, milk), Pure Bourbon Vanilla Extract, Soybean Lecithin, Caramel Color, Xanthan Gum.

Health, Wellness and Nutrition:

  • All Natural
  • Low Sodium
Caramel

  • Caramel Apple Pie

    Ingredients

    • Pie crusts for top and bottom
    • 6 Cortland apples, sliced for pie
    • ½ cup Granulated sugar
    • 1 T Brown sugar
    • 3-4 T Caramel topping
    • 3 T Flour
    • 2 T Lemon juice
    • ½ t Cinnamon
    • ¼ t Nutmeg
    • pinch of Salt

    Directions

    1. Preheat the oven to 425.
    2. Line a pie pan with one crust and dock the bottom by poking holes in the crust with a fork to prevent bubbling.
    3. Drizzle a little melted caramel on the crust.
    4. Toss the apples in the lemon juice.
    5. Combine the dry ingredients, then toss the apples in the mixture.
    6. Place the mixture in the pie pan, then drizzle with the 3 tablespoons of caramel topping.
    7. Cover the pie with the remaining crust, then vent the crust and bake for about 45 minutes.

  • Caramel Apricot Crepes

    Makes about 16, 2 per serving

    Ingredients
    Filling:

    • 1 cup Softened cream cheese
    • ½ cup Apricots, diced
    • ½ tsp Lemon zest
    • ½ t Vanilla
    • ¼ cup Chopped pistachios

    Crepe recipe (or purchase them ready to use):

    • 7 oz Flour
    • 8 oz Milk
    • 4 oz Light cream
    • pinch Salt
    • 1 T Sugar
    • 2 T Oil
    • 3 Eggs
    • Decadent Caramel Topping

    Directions

      1. Mix the filling ingredients, except for the chopped pistachios, and set aside at room temperature until needed.
      2. Mix the batter ingredients.
      3. Heat a 10-inch skillet and lightly wipe with a little oil.
      4. Pour about 1 ½ ounces of batter into the pan, coating the pan up the sides.
      5. Lightly brown the crepe, then flip and finish cooking the other side.
      6. Remove and reserve the crepe, then repeat until all of the batter is used.
      7. Spread the filling over each crepe, place on a serving plate, ladle warm caramel topping over each, and sprinkle with the pistachios.

      • Caramel Waffles

        Serves 6

        Ingredients

        • ½ cup Pecan halves
        • 1 T Butter
        • 1 ½ T Maple Sugar
        • Waffle mix for 6
        • 2 T per person of Caramel topping
        • 2 Bananas, sliced,
        • 1 cup +- Vanilla whipped cream
        • Warm serving plates

        Directions

        1. Toast the pecans in a skillet with a little melted butter and maple sugar, then set aside. Use low heat and watch the pecans carefully to avoid burning them.
        2. Heat the topping in a microwave. (Just so it runs)
        3. Slice the bananas just before you cook the waffles and cover to prevent browning.
        4. Cook the waffles as directed then place on a warm plate.
        5. Top each waffle with the bananas, a drizzle of caramel, a sprinkle of pecans, and the whipped cream.  Serve immediately.

        Note: Everything must be ready before cooking waffles as they cool very quickly. You may cook the waffles ahead and then keep in a warm oven.