Leftover caramels...

[Badiane]

I made some caramels at Christmas that turned out too hard because I got distracted, so I reboiled them with some cream, and then they were to soft. So there they sit, on a covered pan, oozing accusations at me every time I walk by.

Does anyone have any ideas for using this 9x13 nightmare? I am still awash in caramel pretzels, and don't want caramel sauce or anything like that. I'm thinking some kind of baked good that I can take to the office, maybe?

Chime in with your ideas!

[prasantrin]

Caramel brownies--swirl some heated caramel into brownie batter. When I've made it, it called for caramels melted with more cream (but not so much that it became sauce-y), so I think your caramels would do well.

[CanadianBakin']

Caramel-Pecan Fudge Tarts at www.kingarthurflour.com. Oh my goodness....so delicious!!

[stuartlikesstrudel]

Why don't you use some caramel as a layer in a bar/slice/squares recipe... I made a caramel apple bar that was pretty sweet, but very tasty! I think even if the caramel stayed gooey it would sit ok amongst the apple, and it may firm up in the baking process.

I think I based mine on this recipe ; http://www.yumsugar.com/555065#comments (i can't actually see where the recipe is there but theres a 'print recipe' link which might work).

I made the crust of mine a bit crunchier and more interesting by adding some pumpkin seeds and using part wholemeal flour, which worked well against the straightforward (but delicious!) apple and caramel parts.

[PatyGirl]

How about caramel cupcakes?

They´d be good to take into the office. And they´re soooo good...

[merstar]

Caramel apple cake, Chocolate Caramel bars, Chocolate cake with caramel glaze, Cheesecake with caramel sauce or glaze...

Edited January 17, 2009 by merstar (log)

[DanM]

A ridiculously rich cake. Chocolate cake base with fudge frosting, caramel, and pecans as filling, fudge frosting outside, and a little more caramel and pecan pieces on top.

Dangerously good!!

Dan

[mostlylana]

I froze a bunch of caramel experiments by plopping dollops on parchment paper on a cookie sheet. Little did I know that caramel doesn't get hard! So don't bother with the little dollops - put the lot in a container and scoop directly from the freezer as needed.

[Baylee Chocolate Lady]

If you ever have the problem of your caramel getting too stiff, try a little evaporated milk, rather than cream. That way, you won't change the ratios of fat to sweet. To firm it up, did you try cooking it a little more or was it too far gone?