Best Fruit Caramel Recipes

CREAMY CARAMEL FRUIT DIP

Steps:

• In a small bowl, beat cream cheese and brown sugar until smooth. Beat in caramel topping until blended. Serve with fruit. Refrigerate leftovers.

ORANGE ANGEL FOOD CAKE WITH CARAMEL SAUCE AND TROPICAL-FRUIT COMPOTE

Steps:

• For sauce:
• Combine sugar and 1/3 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to medium-high; boil without stirring until syrup is deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 5 minutes. Remove from heat. Carefully add cream (mixture will bubble vigorously). Place pan over low heat; stir until caramel bits dissolve and sauce is smooth. Remove from heat; add butter, cardamom, and pinch of salt. Stir until butter melts. Cool.DO AHEAD: Can be made 1 week ahead. Cover; chill. Bring to room temperature or rewarm over low heat before using.
• For cake:
• Preheat oven to 350°F. Sift powdered sugar, flour, and salt 3 times. Place in medium bowl.
• Using electric mixer, beat egg whites in large bowl until foamy. Add cream of tartar; beat until whites are opaque and soft peaks form. Gradually add superfine sugar, beating until whites are thick and shiny and fluffy peaks form (peaks should droop over gently; do not overbeat). Add orange peel and vanilla; beat just until blended. Sift 1/4 of flour mixture over whites. Using large rubber spatula, gently fold flour mixture into whites. Repeat with remaining flour mixture in 3 more additions. Transfer batter to ungreased 10-inch-diameter angel food cake pan with removable bottom and 4-inch-high sides (do not use nonstick pan); smooth top.
• Bake cake until golden and springy to touch, about 50 minutes. Immediately invert pan onto work surface if pan has feet, or invert center tube of pan onto neck of bottle or funnel. Cool cake completely.
• Gently tap bottom edge of pan on work surface while rotating pan until cake loosens. Transfer to platter. DO AHEAD: Can be made 8 hours ahead. Cover with cake dome; let stand at room temperature.
• For compote:
• Cut all peel and white pith from oranges. Using small sharp knife and working over bowl to catch juices, cut between membranes to release orange segments into bowl. Squeeze remaining juice from membranes into bowl. If orange segments are large, cut each in half or thirds. Cut passion fruits in half; scoop out pulp and add to orange segments. Add remaining fruits, sugar, mint, and pinch of salt. Toss gently to combine. DO HEAD: an be made 2 hours ahead. Cover and chill.
• Slice cake; transfer to plates. Spoon compote alongside; top with caramel.

FRUIT AND CARAMEL BRIE

Steps:

• Place Brie in a microwave-safe bowl. In a small bowl, combine the caramel topping, cranberries, apples and walnuts. Spread over Brie. Microwave, uncovered, on high for 60-90 seconds or until cheese is heated through and slightly melted. Serve with toasted baguette slices.

PASSION FRUIT ICE CREAM WITH RUM-VANILLA CARAMEL SAUCE

Steps:

• For the ice cream: Pour the cream into a large chilled bowl and whisk to firm peaks, either by hand or with an electric mixer. Pour the sweetened condensed milk into a second large bowl and mix in the vanilla and passion fruit nectar. In three additions, fold the whipped cream into the condensed milk until just combined. Pour the mixture into an 8 1/2-by-4 1/2-inch loaf pan and cover with plastic wrap, pressing lightly on the surface to keep air out. Freeze until firm, at least 4 hours and up to overnight.
• For the caramel sauce: Pour the sugar into a small saucepan with 1/4 cup water and set over medium heat. Add the lemon juice. Scrape in the seeds from the vanilla bean halves and add the pod. Bring the mixture to a simmer and cook, swirling the pan occasionally and brushing down the sides of the pot with a pastry brush as needed, until the sugar syrup is a dark amber color, about 10 minutes.
• Carefully add the cream--it may bubble up--and stir to combine. Whisk in the butter, a few pieces at a time. Add a pinch of salt, then whisk in the rum. Let the sauce cool until just warm, about 15 minutes.
• While the sauce is cooling, remove the ice cream from the freezer to soften. Serve the warm sauce over the ice cream.

BAKED BRIE WITH CARAMEL SAUCE AND FRUIT

Steps:

• Preheat oven to 350.
• Melt butter in saucepan over medium heat. Add brown sugar, corn syrup, and flour. Bring to a boil stirring constantly. Reduce heat and simmer for 5 minutes continuously stirring. Remove from heat. Once mixture is lukewarm, add milk and stir until smooth. (It will be lumpy at first- just keep stirring.) Add pecans - I used about a handful of halved pecans broken into fairly large pieces.
• Place brie into oven until melted- only 5 minutes or so- you will know if you touch the outside and it moves with the melted cheese inside.
• Take brie from oven and onto a serving platter. Warm caramel/pecan mixture if it has cooled, and pour over the top. Serve with sliced apples. Enjoy!
• **NOTE: If you choose a slice of brie instead of a round, you should not bake the brie. It would melt all over the place. Just take out to room temperature, pour warm caramel sauce over it-- that should soften it enough to still be delicious.

MASCARPONE CHEESECAKE WITH ROASTED CASHEW CRUST AND PASSION FRUIT CARAMEL SAUCE

Steps:

• For crust:
• Preheat oven to 325°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Finely grind cashews and brown sugar in processor. Add flour, salt, and spices; blend 5 seconds. Add butter and blend until mixture resembles coarse meal. Add egg yolk; using on/off turns, blend until moist clumps form. Press dough over bottom and 1/2 inch up sides of prepared pan. Pierce crust all over with fork. Bake until golden brown, about 30 minutes. Cool crust. Maintain oven temperature.
• For filling:
• Combine first 3 ingredients in large bowl. Scrape in seeds from vanilla bean. Using electric mixer, beat cheese mixture until smooth and fluffy. Add mascarpone cheese and sour cream; beat at low speed just until blended, scraping down sides of bowl occasionally. Add eggs 2 at a time, beating just until blended after each addition. Transfer filling to prepared crust.
• Place springform pan in large roasting pan. Fill roasting pan with enough hot water to come halfway up sides of springform pan. Place roasting pan with cheesecake in oven; cover roasting pan with foil. Bake cheesecake 30 minutes. Lift edge of foil to allow steam to escape; cover again. Bake cake 30 minutes. Lift foil again; cover again. Bake until cake is loosely set but filling jiggles all over when pan is shaken gently, lifting foil every 10 minutes, about 30 minutes longer. Remove cheesecake from water. Place on rack; cool 1 hour. Refrigerate uncovered until cold, at least 6 hours. (Can be made 1 day ahead. Cover; keep refrigerated.)
• Cut around pan sides to release cheesecake. Cut into wedges. Drizzle each wedge with warm caramel sauce. Spoon some fruit alongside and serve.
• *Italian cream cheese, available at Italian markets and many supermarkets.

FRUIT CARAMEL

Steps:

• Heat a large skillet over medium heat. Add the sugar and cook, stirring frequently, until it all melts into a light gold syrup, 5 to 6 minutes. Continue to cook to a golden brown color, about 1 minute more. Carefully add the fruit all at once and reduce the heat to medium-low. The hot syrup may bubble and become foamy.
• Continue to cook, stirring constantly until any hard clumps of caramel dissolve and the fruit pieces soften and break down, about 4 minutes. Stir in the salt and heavy cream until there are no white streaks then remove from heat. Transfer to a bowl and use immediately, or cool and refrigerate in an airtight container for up to 1 week.
• Serve warm as a topping for ice cream, pies or tarts, or use as a caramel filling for layered cake or trifles. If cold, reheat gently in a small saucepan over low heat.

CARAMEL FONDUE WITH FRESH FRUIT

Steps:

• Add the first 3 ingredients to a saucepan and bring it to a boil over medium heat. Cook the mixture until the sugar has dissolved, about 10 to 15 minutes.
• Lower the heat to a simmer and cook until the sugar mixture becomes an amber color, about 20 to 30 minutes. Remove from the heat and stir in the remaining ingredients. Bring the mixture back to a light simmer and cook for 5 minutes. Set aside and let cool for about 30 minutes.
• Serve in a fondue pot with dipping choices surrounding the pot so they can be easily dipped in the caramel.

OVEN-ROASTED FRUIT WITH CARAMEL SAUCE

Steps:

• Place the dried fruit and raisins in a heatproof bowl and cover with boiling water. Allow to stand for 30 minutes, or until the fruit has plumped. Drain off all the soaking liquid, reserving 1 cup.
• Place the fruit and the reserved soaking liquid in a large saucepan. Add the wine, ginger, cloves, star anise, and cinnamon stick, place over medium heat, and bring to a boil. Immediately lower the heat to a low simmer, cover, and simmer for about 15 minutes, or until the fruit is quite soft. Remove from the heat and drain well, discarding the spices.
• Meanwhile, preheat the oven to 450 degrees F.
• Lightly butter a baking sheet. Spread the poached fruit and the nuts out on the baking sheet, leaving space between the fruit. Brush the tops with the melted butter. Roast for 10 minutes, or until the fruit is just beginning to color. Serve in individual bowls, drizzled with caramel sauce.
• Combine the brown and granulated sugars with 1 cup cold water in a heavy medium saucepan over medium heat and bring to a boil. Boil for 12 minutes, or until the syrup is a rich caramel color, brushing down the sides of the pan with a wet pastry brush from time to time to dissolve any sugar crystals that form.
• Taking care as the syrup may bubble over, whisk in the corn syrup, lemon juice, and vanilla and bring to a simmer. Carefully whisk in the cream, bring to a boil, and boil gently for 10 minutes, or until the sauce is thick. Whisk in the butter and serve hot.

PASSION FRUIT CARAMEL SAUCE

Steps:

• Combine sugar, 1/2 cup water, and corn syrup in heavy large saucepan. Stir over medium heat until sugar dissolves, occasionally brushing down sides of pan with wet pastry brush. Increase heat and boil without stirring until syrup turns medium amber color, swirling pan occasionally, about 8 minutes. Remove pan from heat. Whisk in butter, then passion fruit concentrate (mixture will bubble up). Simmer over medium-low heat until color deepens to rich brown and caramel thickens enough to coat spoon thickly, stirring occasionally, about 12 minutes. Transfer sauce to bowl. (Can be made 2 days ahead. Cover and chill. Rewarm slightly before serving.)

PASSION FRUIT CARAMEL GOLD COINS, CHOCOLATE COVERED CARAMEL ALMOND MAGIC BEANS, AND CINNAMON CARAMEL MACADAMIA CHOCOLATE BARS

Steps:

• In a small saucepan, cook the sugar, corn syrup and water to a dark amber caramel. Add the passion fruit puree, butter, vanilla seeds and sweetened condensed milk. Bring to a boil and cook to 235 degrees F while stirring the entire time. Stir in the salt. Spray parchment paper with nonstick and put on a sheet pan. Set the metal caramel frames to 8 by 12 inches on top. Pour the caramel inside the frame and place in the freezer until frozen.
• Once the passion fruit caramel is frozen, cut out about 36 disks with 1 1/2-inch round cutters. Store the caramel in the freezer. Melt the dark chocolate. Dip the frozen passion fruit caramel disks into the chocolate and let set at room temperature until the chocolate hardens.
• In a medium saucepan over medium heat, cook the sugar and the water to soft ball stage, 240 degrees F. Add the almonds and keep stirring until caramelized to a dark amber color. Add the salt and butter. Spread onto greased sheet pans and let cool 20 to 60 minutes, depending on the temperature of the room. After they have cooled, put in the refrigerator about 1 hour.
• Transfer the almonds into a stainless steel bowl and coat the almonds with the melted chocolate while stirring constantly. When set, sift the cocoa powder or powder sugar over the almonds.
• In a small saucepan, bring the cream, cinnamon, and glucose to a boil. Place the butter, salt, and both chocolates in a small bowl. Pour the hot cream over the chocolate and let stand for 10 seconds. Whisk to combine. Let stand at room temperature until the edges of the ganache start to crystallize.
• Meanwhile, melt the dark chocolate to 186.8 degrees F. Pour into the chocolate bar molds to coat, then pour back out. Tap all of the excess chocolate out, then invert onto parchment paper until the chocolate hardens completely. Pipe the ganache half way into the chocolate shell.
• In a small saucepan, caramelize the corn syrup and sugar to a dark amber. Place the cream in a small microwave-proof container and heat in the microwave until hot to the touch. Carefully add the caramel to the hot cream. Bring the mixture back to a boil. Place the chocolate and honey in a medium bowl. Pour the hot cream mixture over the chocolate. Let stand for 10 seconds and whisk to combine. Fold in the macadamia nuts. Let stand at room temperature until the edges of the ganache start to crystallize. Spoon the caramel on top of the cinnamon chocolate ganache and top with the rest of the tempered chocolate. Let it set up in the refrigerator, about 1 hour. Tap the bars out of the mold.

CARAMEL APPLE FRUIT PIZZA

Steps:

• Heat oven to 375°F.
• Cover 12-inch pizza pan with foil; spray with cooking spray. Place cookie dough slices in single layer on bottom of prepared pan; press together to completely cover bottom of pan. Bake 14 min.; cool completely.
• Invert cookie crust onto plate; carefully remove foil. Turn crust over on plate.
• Beat cream cheese, sugar, peanut butter and vanilla with mixer until blended; spread onto crust. Toss apples with lemon juice; spread over cream cheese mixture.
• Drizzle with ice cream topping; sprinkle with nuts.

CARAMEL FRUIT DIP

Steps:

• In a small mixing bowl beat the cream cheese until smooth. Add the remaining ingredients and mix until they are incorperated. Serve with fruit, Keep leftovers stored, covered in the fridge.

CARAMEL-DIPPED FRUIT

Steps:

• Place several pieces of newspaper or parchment paper on the floor under the working area - the edge of a counter or tabletop works well - to catch any excess caramel as it drips off the fruit. Have ready 24 two-inch pieces of masking tape and 24 six-inch wooden skewers.
• Insert each skewer perpendicularly into the bottoms of the fruit without going through the other side. Set the fruit aside.
• Dip the fruit into the caramel coating, and coat completely. Place the skewers on the edge of the counter or tabletop with the fruit stems pointed toward the floor. Using the masking tape, secure skewers. If coating segmented fruit, rest sections on an oiled wire rack set over a baking sheet. Let caramel drip onto the floor, forming tails; let the caramel set completely.
• Using scissors, cut the tails to the desired lengths; let cool completely. Just before serving, remove the skewers.

CARAMEL MIXED FRUIT SALAD

Steps:

• Place fruits and walnuts in a large bowl; fold in whipped topping. Drizzle with caramel topping just before serving. Refrigerate leftovers.

CARAMEL ORANGE FRUIT SALAD

Steps:

• STIR together orange marmalade, caramel topping and cinnamon. Gently fold in fruit until evenly coated.
• Suggested fruit combination: Cantaloupe, honeydew melon, pineapple, strawberries and grapes.

CARAMEL FRUIT DIP

Steps:

• In a small bowl, beat the cream cheese until smooth. Beat in caramel topping, honey and cinnamon. Serve with fruit. Store in the refrigerator.

CARAMEL-DIPPED FRUIT

Steps:

• Place the water, sugar, and corn syrup in a 2-quart heavy-bottomed saucepan over medium-high heat. The corn syrup will make the cooked sugar harder and crunchier; it will also help prevent the cooked sugar from melting as quickly when it reacts to the humidity in the air. Insert a candy thermometer and cook the sugar mixture to 311 degrees F (155 degrees C), what is known as the hard crack stage. Stir the sugar slowly as it cooks to ensure that it cooks evenly. If you do not stir it, the mixture will develop hot spots and the sugar will cook faster in those spots. Use a pastry brush to keep the inside of the saucepan clean as the sugar cooks, or the sugar may recrystallize. To do this, dip a clean brush in cold water and brush the inside of the pan clean.
• Remove the cooked sugar from the heat and pour it into a medium-size heatproof glass bowl. The glass bowl will hold the temperature and stop the cooking process. It will also allow you to reheat the sugar in the microwave if necessary. If you leave he sugar in the saucepan, the sugar will continue to cook and turn dark brown. Occasionally stir the hot sugar to keep it from darkening due to the residual heat. Stirring also helps to keep its temperature even. I put a towel under the bowl to keep it from tipping and to protect my hands from the heat of the glass.
• Peel, core or pit, and halve the fruit as necessary. Use a sharp knife to slice the fruit into small pieces. (This is not necessary for berries or grapes.) Arrange the fruit on toothpicks or small skewers in any combination you like. Leave enough room at one end of the toothpick or skewer so you will be able to hold it as you dip it in the hot sugar. Dip each toothpick in the hot sugar, coating the fruits completely. Wipe the toothpick against the rim of the bowl to remove any excess sugar and place on a sheet of parchment paper. Repeat until all of the fruit has been dipped. The fruit skewers should release easily from the parchment paper as soon as they cool. You can arrange them on a plate or use your imagination to make a fruit skewer centerpiece.

FRUIT-FILLED CHOUX BUNS WITH CARAMEL SAUCE

Steps:

• Have a set of electric beaters ready to go. Put the butter and 200ml cold water into a medium saucepan and bring to a rolling boil. Take off the heat and immediately tip in the flour and salt. Beat for 30 secs or until you have a smooth paste that leaves the sides of the pan. Tip onto a dinner plate, spread out and leave to cool.
• Heat oven to 200C/fan 180C/gas 6 and line a large baking sheet with non-stick baking paper. Once the paste has cooled, return to the pan. Add the eggs a little at a time and, using the beaters, totally incorporate the egg before adding the next batch. Keep going until you have a smooth, glossy paste that drops easily from a spoon.
• Using two dessertspoons, spoon the mix onto the sheet in 6 large even, round-ish blobs. Bake for 20-25 mins, until dark golden and risen. When cool enough to handle, poke a small hole in the bottom of each using a knife or teaspoon handle (this lets the steam out, preventing them from getting soggy). Return to the oven for 5 more mins, then cool on a wire rack. At this point, the buns can be cooled and kept in an airtight container for up to 3 days, or frozen for up to a month. Refresh in a hot oven for 5 mins and cool before using.
• To make the sauce, heat all the ingredients together in a small pan for 5 mins, stirring now and again until silky and smooth.
• For the cream filling, softly whip the cream, sugar and wine together in a large bowl - stop before it's completely whipped, as it will continue to firm up as you fill the buns.
• Split the buns along the middle. Spoon in the cream, tuck in slices of peach and a few blueberries and serve straight away with a drizzle of the caramel sauce.

FRUIT AND CARAMEL BRIE

Steps:

• Place brie in a microwave safe bowl. In a small bowl, combine caramel topping, cranberries, apples and walnuts. Spread over Brie. Microwave, uncovered, on High for 60 to 90 seconds until cheese is heated through and slightly melted. Serve with toasted baguette slices.