This is, hands down, the best homemade caramel filling for cupcakes and cakes! It's sticky, buttery, silky, and very ...

Making caramel may seem like a daunting task, but it can be exhilarating (and delicious) science project with a little preparation, patience, and timing. Challenge your candy-making skills by ...

Everyone has their favorite candy bar; the one they look for ... While the cookies are cooling, make the caramel filling. This filling, much like our easy caramel apples, relies on pre-made ...

Pro tip: When you are making the caramel filling be sure to return the mixture to 238 degrees Fahrenheit after adding the cream or it won’t thicken enough to be used as a filling in the cake!

Caramel is a popular filling for chocolates and cakes, and it can also be used as a sauce for desserts. You’d think that making this sweet treat would be difficult, but it’s much easier than ...

Making caramel can be nerve-racking the first few times, but it becomes much easier with practice. Melted sugar doesn’t start to caramelise until it reaches about 171 degrees Celsius ...

Yeah, yeah, salted caramel has been all the rage ... You don't even need a candy thermometer, fancy tools, or candy-making experience to make a good sauce happen. Here's how to make butterscotch ...

It's easy to make caramel at home to enrich cake, flan, ice cream, candy, brownies ... caramel over wafer-thin slices of apple for the filling in this all-butter croissant pastry.

Many countries have their own special type of soft caramel. In England it’s fudge; in the U.S. it’s salt water taffy; Poland has a milky caramel called Korovka; and in Russia we have a candy ...