Best Cinnamon Caramel Sauce Recipes

APPLE AND CARAWAY TARTLETS WITH CINNAMON-CLOVE ICE CREAM AND CIDER-CARAMEL SAUCE

Steps:

• For crust:
• Blend flour, sugar, caraway and salt in processor. Add butter and process, using on/off turns, until butter is cut into pea-size pieces. Add 5 teaspoons ice water. Blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Cut into 6 equal pieces. Press each piece of dough into 4 1/2-inch-diameter tartlet pan with 3/4-inch-high sides and removable bottom. (Can be made 1 day ahead. Cover each crust; chill.)
• For filling:
• Place 3/4 cup Cider-Caramel Sauce in heavy large skillet. Add apples and cinnamon. Cook over high heat until apples are crisp-tender, about 8 minutes. Cool filling completely.
• Place rack at lowest position in oven; preheat to 375°F Divide filling among crusts, overlapping apples, if desired. Place tartlets on oven rack; bake until apples are tender and crust is brown at edges, about 40 minutes. Transfer to rack; cool 30 minutes. Push up pan bottoms, releasing tartlets. (Can be made 8 hours ahead. Let stand at room temperature.)
• Rewarm remaining sauce in small saucepan. Place tartlets on plates. Top with ice cream and some warm sauce. Garnish with grapes and mint, if desired.

GEORGE CARAMELIN: CHOCOLATE CINNAMON CUPCAKES WITH VANILLA BEAN BOURBON FROSTING, BOURBON CARAMEL SAUCE, AND CANDIED PECANS

Steps:

• For the cupcakes: Preheat the oven to 325 degrees F. Line standard cupcake pans with 18 cupcake liners.
• Sift the sugar, flour, cocoa, cinnamon, baking soda, and salt into a medium bowl. Set the bowl aside. In a small bowl, whisk together the coconut milk, coffee, oil, and vanilla. Add the wet ingredients to the dry ingredients and whisk until just incorporated. Add vinegar and incorporate. Do not over mix the batter.
• Fill the cupcake liners 3/4 full and bake until a toothpick inserted into each cupcake comes out clean, 19 minutes. Cool the cupcakes completely.
• For the sauce: In a small, heavy-bottomed saucepan, stir together the sugar and water. Cover and bring to a boil. Let boil until the mixture starts to turn brown, about 20 minutes. Remove from the heat and stir with a whisk. Add the bourbon and salt and continue stirring. Once the bubbling stops, add the margarine and whisk until melted and distributed. Let cool completely and pour into a clean squirt bottle.
• For the pecans: In a large bowl, toss the pecans with the melted margarine until all the pecans are coated. In a separate bowl, mix the cinnamon, sugar, and sea salt. Toss into the pecan mixture and coat evenly. Spread the pecans out on a baking sheet lined with parchment paper, making sure the pecans are not overlapping. Bake for 6 to 8 minutes. Let cool completely.
• For the frosting: In the bowl of a stand mixer, whip the shortening and margarine until completely combined. Scrape the bottom of the bowl to ensure that all ingredients are mixed thoroughly. On low speed, slowly add the sugar a little at a time. Once the sugar is incorporated, add the vanilla paste and bourbon and mix on low until the liquids are incorporated. Scrape the bottom of the bowl and mix on medium-high speed until all the ingredients are combined and the frosting is fluffy, about 2 minutes. Put the frosting into a pastry bag fitted with a large star tip.
• To assemble: With a plastic drinking straw or a small paring knife, make holes in the center of each cupcake. Squeeze the bourbon caramel sauce into the center of the cupcake until filled but not overflowing, about 1 tablespoon per cupcake. Pipe a dollop of vanilla bean bourbon frosting onto of each cupcake. Drizzle the top with more bourbon caramel sauce and sprinkle with candied pecans to garnish.

CINNAMON APPLE BEIGNETS WITH CARAMEL SAUCE

Steps:

• In a medium saucepan, bring milk, 1/2 cup cider, butter, 1 tablespoon Stevia In The Raw, and 1/2 teaspoon salt to a boil.
• Immediately add flour and cinnamon and stir vigorously with a wooden spoon on the heat until mixture comes together. Continue stirring until dough is smooth and pulls away from sides of pan.
• Transfer dough to bowl or stand mixer and cool 10 minutes, stirring occasionally. Add eggs one at a time, stirring to completely incorporate each egg before adding the next. Dough should be smooth and shiny. Stir in apples. Set aside.
• In a small saucepan, combine Sugar In The Raw®, 1/4 cup Stevia In The Raw, and 1/4 cup water. Cook, stirring, over medium-high heat until sugar dissolves. Increase heat to high and cook syrup until deep amber colored, swirling pan as needed to prevent burning.
• Remove from heat and slowly add 1/3 cup cider. Stir until smooth. If caramel seems runny, simmer to reduce until thickened and syrupy. Stir in vanilla and 1/2 teaspoon salt. Set aside.
• In a large heavy pot or deep skillet, heat oil to 365 degrees F.
• Drop tablespoons of dough into oil in batches of 8 and cook until golden all over.
• Remove with a slotted spoon and drain on paper towels.
• Repeat with remaining dough.
• To serve, drizzle beignets with caramel sauce and sprinkle with cinnamon.

BUTTERMILK PANNACOTTA WITH CINNAMON-CARAMEL SAUCE

Steps:

• Pour 1 1/2 tablespoons water into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes.
• Combine 3/4 cup cream and 1/3 cup sugar in heavy small saucepan. Stir over medium-high heat until sugar dissolves and mixture just begins to simmer. Remove from heat. Add gelatin; stir until gelatin dissolves. Cool until warm, stirring occasionally. Stir in buttermilk and 1 1/2 teaspoons vanilla. Divide among six 1/2-cup ramekins. Cover and refrigerate until set, at least 4 hours.
• Combine brown sugar and remaining 1/4 cup cream in small saucepan. Stir over medium heat until sugar dissolves and caramel sauce is smooth. Remove from heat; stir in cinnamon and remaining 1 teaspoon vanilla.
• Spoon slightly warm caramel sauce over each panna cotta and serve.

APPLE FRITTERS WITH CINNAMON SUGAR AND CARAMEL SAUCE

Steps:

• Fritters - pour oil into a medium saucepan until one-third full.
• Heat over medium high heat until hot.
• Combine the flours and sugar with enough ice cold water to make a batter the consistency of thickened (doubled) cream.
• Coat the sliced apples in the batter and deep fry in batches for 3 to 4 minutes or until golden, remove to a wire rack to drain.
• Cinnamon Sugar - combine the sugar and cinnamon in a small bowl.
• Caramel Sauce - combine the butter and sugar in a small saucepan, place over medium heat and cook 3 - 4 minutes or until sugar is dissolved, stir in the cream and simmer for 2 - 3 minutes until sauce thickens.
• Place the fitters on serving plates, sprinkle with the cinnamon sugar, pour over caramel sauce and enjoy.

WARM CHOCOLATE-CHIPOTLE CAKES WITH CINNAMON-CARAMEL SAUCE

Steps:

• Prepare a medium heat fire (350°F) in a wood-fired oven or cooker. Butter eight 4-ounce ramekins and dust with sugar, knocking out the excess sugar.
• In the wood-fired oven or cooker, toast the chiles in a dry skillet, turning as they toast, for about 2 minutes. Discard the stems, seeds, and ribs, then soak the chiles in hot water to cover until softened, about 30 minutes. Drain, reserving the soaking liquid.
• Puree the drained chiles in a food processor or blender, adding enough soaking liquid to form a paste. Force the paste through a fine-mesh sieve into a bowl and discard the solids. Set aside 1 1/2 tablespoons of the chile paste and freeze the remainder for another use.
• Bring the prune juice and sugar to a boil in a medium saucepan, stirring until the sugar is dissolved. Pour the hot sugar syrup over the chocolate in a large bowl, stirring until the chocolate is melted. You may need to place it over a simmering water bath to melt completely. Add the butter and stir until melted. Whisk in the eggs, one at a time, then stir in the 1 1/2 tablespoons chile paste, the flour, cinnamon, and salt.
• Place the ramekins in a baking pan; divide the batter among the sugar-lined ramekins and place in the oven or cooker. Fill the pan with 1/2 inch hot water and bake, uncovered, until the cakes are firm and crusted, 30 to 35 minutes. Check after 20 minutes for doneness, as each oven is different. The cakes need to be moist, not dry.
• If using a Big Green Egg, put the plate setter in place with the grate on top, creating an oven. Place the sheet pan on the grate, fill with hot water, and close the lid.
• Transfer the ramekins to a wire rack and let cool for 5 minutes. Unmold the warm cakes directly onto serving plates, crusty top side up. Drizzle with the caramel sauce and serve.
• Cinnamon-Caramel Sauce
• Combine the sugar and water in a heavy saucepan. Cook over medium-low heat until the sugar dissolves. Increase the heat to medium-high; boil without stirring until the syrup becomes a deep amber color, occasionally brushing down the sides of the pan with a wet pastry brush and swirling the pan. Remove from the heat. Stir in the ground cinnamon until completely combined. Gradually add the cream and stir over low heat until the sauce is smooth. Remove from the heat and let stand until cool and pourable, about 30 minutes.
• Store in a plastic squeeze bottle and use immediately or refrigerate for up to 1 month.

BUTTERMILK PANNA COTTA WITH CINNAMON-CARAMEL SAUCE

Steps:

• •Pour 1 1/2 tablespoons water into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. •Combine 3/4 cup cream and 1/3 cup sugar in heavy small saucepan. Stir over medium-high heat until sugar dissolves and mixture just begins to simmer. Remove from heat. Add gelatin; stir until gelatin dissolves. Cool until warm, stirring occasionally. Stir in buttermilk and 1 1/2 teaspoons vanilla. Divide among six 1/2-cup ramekins. Cover and refrigerate until set, at least 4 hours. •Combine brown sugar and remaining 1/4 cup cream in small saucepan. Stir over medium heat until sugar dissolves and caramel sauce is smooth. Remove from heat; stir in cinnamon and remaining 1 teaspoon vanilla. •Spoon slightly warm caramel sauce over each panna cotta and serve.

WARMED CINNAMON APPLES & CARAMEL CIDER SAUCE

Steps:

• Preheat oven to 350 degrees.
• Peel the skin from the top third of each apple.
• With a melon baller or a paring knife core the apples, leaving the bottom intact so that it can hold the delicious filling.
• In a bowl combine the pecans, raisins, sugar, butter, orange rind, flour and cinnamon, blend well.
• Gently stuff the apples with the mixture.
• Place the filled apples upright in a small baking dish and pour the apple cider over top of the apples.
• Cover with tin foil and bake for 45 minutes.
• Remove the apples from the oven, (keep them covered) drain the cider, into a small pot and cook over medium heat for 5 minutes, set aside until needed.
• In a small pan, on medium, heat the sugar and orange juice until sugar dissolves.
• Bring to a boil and simmer for 5 minutes or until sugar has turned a golden color.
• Carefully pour the reserved apple cider into the orange sugar mixture. It will bubble and spit, once it has stopped then slowly stir to blend together.
• When ready to serve pour sauce over the apples and enjoy.

SPACE NEEDLE APPLE CINNAMON CARAMEL SAUCE

Steps:

• Combine apple juice and apples in a medium saucepan; cook over high heat about 20 minutes or until reduced and the consistency of syrup, stirring occasionally.
• Remove saucepan from heat; slowly beat in small amounts of butter until all has been incorporated.
• Beat in cinnamon.
• This mixture is sensitive to heat -- avoid excessive cold or hot temperatures.

CINNAMON-CRUSTED COFFEE CHEESECAKE PIE WITH CARAMEL SAUCE

Steps:

• Preheat oven to 350°F. Mix graham crumbs, 1/4 cup of the sugar and the margarine; press firmly onto bottom and up side of 9-inch pie plate. Refrigerate while preparing filling. Beat cream cheese and remaining 1/2 cup sugar in large bowl with electric mixer on medium speed until well blended. Add the 1/3 cup coffee; mix well. Add eggs; mix just until blended. Pour into crust.
• Bake 35 to 40 minutes or until center is almost set. Cool completely on wire rack. Refrigerate at least 3 hours or overnight.
• Drizzle melted chocolate over pie; refrigerate until set. Mix caramel topping and flavored instant coffee in small saucepan; cook on low heat until well blended and heated through, stirring occasionally. Cool to room temperature. Cut pie into 10 slices. Drizzle 1 Tbsp. of the caramel sauce onto each of 10 dessert plates; top each with a slice of pie and an additional 1-1/2 tsp. of the remaining caramel sauce.

CINNAMON TOAST PUDDING WITH CARAMEL SAUCE

Steps:

• Spread 1 side of each bread slice evenly with butter. Combine 1/4 cup sugar and cinnamon; sprinkle evenly over buttered side of bread. Place on a baking sheet. Broil 4 inches from heat (with electric oven door partially open) 2 minutes or until browned and bubbly. Remove from oven; cool. Cut each toast slice into 4 triangles. Arrange triangles, sugared side up, on bottom and around sides of a well-buttered 9-inch quiche dish, overlapping, if necessary. Set aside. Cook milk in a saucepan over low heat until hot; remove from heat, and add 2/3 cup sugar and next 3 ingredients, stirring until sugar dissolves. Spoon half of custard into quiche dish; let stand 5 minutes. Pour in remaining custard, and place dish in a large shallow pan. Add hot water to larger pan to depth of 3/4 inch. Bake at 350° for 30 to 35 minutes or until a knife inserted in center comes out clean. Serve warm with Caramel Sauce. Caramel Sauce Combine first 4 ingredients in a heavy saucepan; bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, 1 minute. Remove from heat. Stir in evaporated milk and vanilla.

CINNAMON CARAMEL SAUCE

Steps:

• Place sugar and hot water in a heavy saucpan and stir with a wooden spoon to mix.
• Cover and place on high heat and bring to a boil.
• Boil until clear, about 1 minute. Using a natural bristle pastry brush (dipped in cold water) wash any sugar crystals down from the side of the pan.
• Uncover saucepan and let cook until thick and deep golden brown, about 5-8 minutes. Do not stir while cooking. Shake pan gently if needed to cook sugar evenly.
• Remove pan from heat and add cream and cinnamon. Stand back- it will bubble and hiss. Return pan to heat and simmer until thick and creamy, about 3 minutes, stirring with a wooden spoon.
• Cool to room temperature before serving.
• Refridgerate, covered, for up to 3 weeks. Warm up to room temperature before serving.

BAKED APPLE WITH CINNAMON BOURBON CARAMEL SAUCE

Steps:

• For Apple:.
• Mix the brown sugar, butter and cinnamon to form a paste. Stuff the paste into the cored apple, then wrap the apple with the pastry. Use remaining pastry to add a decorative touch. Bake for 20 minutes at 375°F.
• For Sauce:.
• Place the sugar in a pan with 3 to 4 tablespoons of water. Allow this to boil until it turns a rich amber color (232°F) on a candy thermometer).
• Remove from heat and whip in the butter and cream. Season with cinnamon. Stir in the bourbon. Pour over baked apple and serve.

CINNAMON-CARAMEL SAUCE

Steps:

• Combine the sugar and water in a heavy saucepan. Cook over medium-low heat until the sugar dissolves. Increase the heat to medium-high; boil without stirring until the syrup becomes a deep amber color, occasionally brushing down the sides of the pan with a wet pastry brush and swirling the pan. Remove from the heat. Stir in the ground cinnamon until completely combined. Gradually add the cream and stir over low heat until the sauce is smooth. Remove from the heat and let stand until cool and pourable, about 30 minutes.
• Store in a plastic squeeze bottle and use immediately or refrigerate for up to 1 month.