Salted Vanilla Bean Caramel Sauce

The first time I tried to make caramel sauce, it was a disaster. I wasn't sure how long and dark to cook the sugar but when it started smoking and suddenly going from golden to amber to blackness, I knew it was bad. So I grabbed my pot, ran out the door and dumped the mess in the bushes so it would cool off faster and not be stuck in my pot forever. Pouring hot, burning sugar onto little dry pieces of mulch is probably not the best choice. (No bushes were permanently harmed and no fires were started in the failure of this caramel sauce.)

But here's a trick I learned...don't start eating dinner while you're waiting for the sugar to cook because once it starts cooking, it cooks really fast! Also, I found that gently swirling the pan to distribute the heat more evenly was a lot more effective than stirring. That helped me ruin a few other batches after the bush incident.

Wondering what to do with all this fresh, sweet caramel? How about one of these ideas: 

• Skip the cream cheese icing and use this to smother a hot, fresh Cinnamon Roll
• Drizzle over a few small scoops of the Creamiest, Richest Chocolate Ice Cream Ever
• Serve on a slice of Warm Gingerbread Cake
• Pair with a heaping pile of Peanut Butter Stuffed Apple French Toast

Salted Vanilla Bean Caramel Sauce [click to print]
Makes about 1-1/2 cups

• 1 c. sugar
• 1/4 c. water
• 1 c. heavy cream
• 1 T. unsalted butter
• 1 tsp. vanilla bean paste (OR seeds of 1 vanilla bean)
• 1/2 tsp. vanilla extract
• 1/4 tsp. salt

Heat cream and butter in small microwave safe dish until just warm and butter is melted; set aside.

Spread sugar in medium saucepan; add water. Heat on medium-low heat until mixture becomes mostly clear. Do not stir! This could cause the sugar to crystallize and get all chunky and non-caramely. Gently swirl the pan to prevent hot spots and burning.

Continue heating, about 10 minutes, until mixture turns medium amber and immediately remove from heat.
While whisking continuously, slowly pour in about half of cream mixture. Continue whisking until evenly combined. Whisk in remaining cream. Add vanilla bean paste, extract and salt. Stir well and allow to cool to room temperature. Store in airtight container in fridge.

Source: Adapted from Annie's Eats, previously Cook Like a Champion

Salted Caramel Buttercream

Vanilla Bean Caramel Sauce makes me go weak at the knees. It's true. Just ask my mom, she's seen it happen. There's something perfectly heavenly about the aroma and creamy, rich flavor that gets me every time. You can make this buttercream without using homemade caramel sauce, but it will push it to the next level if you do...and I'll probably come over. Consider this your fair warning.

Plus, it's one of the easiest buttercreams to make. All you have to do is cream a batch of rich American Buttercream and whip in some salted caramel sauce. Mmmm.

Wondering what to do with this finger-licking good buttercream once it's whipped and ready? Here are some delicious suggestions:

• Spread a thin layer over a loaf of Apple Bread
• Pile a mound on top of the Easiest Fluffy Chocolate Cake
• Use as filling for some cute little Cream Puffs
• Sandwich in the middle of Chocolate Whoopie Pies
• Pipe a beautiful swirl on top of a batch of Vanilla Almond Cupcakes

Salted Caramel Buttercream [click to print]
Makes about 5 cups

• 1-1/2 c. butter, softened
• 6 to 7-1/2 c. powdered sugar*
• 1-1/2 c. salted caramel sauce (if you're going totally homestyle, check out this recipe for Salted Vanilla Bean Caramel Sauce...yum!)
• 1/2 c. cocoa powder

*For a thinner buttercream or to use as filling between cake layers, use 6 c. powdered sugar; for a spreadable buttercream that will hold its shape, use 7-1/2 c. 

Whip butter in large mixing bowl until smooth and creamy. Add about half of powdered sugar and half of caramel sauce. When well combined, add remaining sugar and, with mixer on low speed, beat in remaining caramel sauce until buttercream reaches desired consistency. Beat in cocoa powder until well combined. Eat by the spoonful. 

Source: Sugar Rush Original!

Easiest Fluffy Chocolate Butter Cake

It's like I fell off the face of the earth. But in reality, I didn't even fall off that ladder when I was perched at the tippy top clamping strings of lights to the roof of my parents new porch. That's talent. 


I got to go home for nearly a week and kick it with the entire fam! I know you're jealous because I had tons of fun, and probably because my family is so awesome. But we can't help it.

But in the meantime, I really have been baking like crazy and writing thousands of blog posts in my mind. Unfortunately, as far as I know, you dear blog readers are not also mind readers. So I'm getting back on track and have some great recipes for you!

I think I baked a version of this chocolate cake about 18 times over the last week. That may or may not be a slight exaggeration, but I have really had several requests for this recipe. I mean, who wouldn't want such a soft, fluffy, moist chocolate cake that is pretty much the easiest butter cake recipe of my life? And paired with a thick layer or Salted Caramel Buttercream (recipe coming soon, I promise!)...heavenly!

And for all of you who have nightmares about baking anything from scratch, trust me, this is probably the easiest recipe of your life, too.

Easiest Fluffy Chocolate Butter Cake [click to print]
Makes 12 cupcakes or 1-8" OR 9" cake layer

• 1-1/2 c. flour
• 3/4 c. sugar
• 1/2 c. cocoa powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 c. butter, softened
• 1/2 c. sour milk
• 1/2 c. warm water
• 1 tsp. vanilla extract
• 1 egg

Preheat oven to 350 F. Prepare muffin tin with liners or line cake pan with parchment paper and set aside. 

In large mixing bowl, whisk together flours, sugar, cooca, soda and salt. Add butter, milk, water, extract and egg. Mix just until no butter chunks remain and mixture looks even. Scoop batter into cupcake liners or spread into cake pan. Bake cupcakes for 20-25 minutes or cake layer for 32-38 minutes or until center springs back when lightly touched. 

Source: Adapted from Chocolate Almond Cake with Vanilla Bean Buttercream

Sixteen Sweets: Caramel

Row 1: Apple Cider Caramels [Dolce by Dana], Apple Pie Caramel Apples [A Bit of Bees Knees], Banana Chocolate Chip Cake [The Baker Chick], Caramel Apple Cupcakes [Hot Polka Dot]

Row 2: Caramel Apple Cupcakes [Indulge], Caramel Apple Rolls [Fantastical Sharing of Recipes], Caramel and Chocolate Oatmeal Bars [The Black Peppercorn], Caramel Corn [Dabbling in the Delicious]

Row 3: Caramel Maple Pumpkin Pie Smoothie [Love Veggies & Yoga], Caramel Stuffed Pumpkin Spice Cookies [Love Big, Bake Often], Inside Out Caramel Apples [Domestic Fits], Monkey Bread [A Sage Amalgam]

Row 4: Chocolate and Salted Caramel Mug Cake [Babble], Caramel Apple Bundt Cake [Week of Menus], Caramel Apple Cake [From My Sweet Heart], Cinnamon Caramel Apples [Mind Over Batter]