What To Do With Left Over Caramel???

Decorating By ThreeDGirlie Updated 20 Nov 2013 , 10:29am by nathoFinland

ThreeDGirlie Posted 5 Dec 2008 , 8:52pm
post #1 of 14

I made a batch of caramel last night, and it is HEAVENLY. I am using it for candy centers, so I cooked it to about 245. It is soft and chewy but holds it's shape.

The problem (if you can call it that!) is that I still have about 1/3 of a pan left after making 50 pieces covered in milk choc and 50 pieces in dark choc. What else can I do with this??? Can I freeze it? Or should I just cut out litle stars and add those to my treat boxes that I hand out at Christmas? Any other ideas?


13 replies
Deb_ Posted 5 Dec 2008 , 10:05pm
post #2 of 14

What do I do with leftover caramel? Eat it, unfortunately icon_redface.gif !

I've used it as a filling in cakes and brownies, as a "glue" for gingerbread houses, mixed in with BC for a "caramel flavor" icing that is to die for, and melted over ice cream.

I have to admit it doesn't last long in my fridge, in fact I usually have to hide it when I make it ahead of time.

cmp24 Posted 5 Dec 2008 , 10:15pm
post #3 of 14

I agree! Eat it!

ThreeDGirlie Posted 5 Dec 2008 , 10:18pm
post #4 of 14

Do you know how many million calories that would be! I've already been sneaking little bites since last night, LOL!

I am doing truffle/candy treat boxes for friends, so I guess I'll just put a piece of plain caramel in there in addition to the chocolate covered. Personally, I think it's even better plain because the caramel flavor and the slight saltiness stands out better...

hallow3 Posted 5 Dec 2008 , 10:19pm
post #5 of 14

Chocolate and carmel covered Pretzel sticks then rolled in nuts or mini choco pieces. yum. There is another thread on here that asked the same question but I don't know how to add it as a link.

tbittner Posted 5 Dec 2008 , 10:28pm
post #6 of 14

I was going to also suggest the caramel pretzels. I take a piece of caramel and make it into a rope and wrap it around a pretzel stick. I then dip the stick into chocolate and add sprinkles, coconut, or any other decorations.
You can do these and package them up, that way they stay fresh and out of your hands!

ThreeDGirlie Posted 5 Dec 2008 , 10:30pm
post #7 of 14

Thanks Hallow3! I just looked up the other thread... I'm going to be making my truffles this weekend, so maybe I'll try to mix some of this caramel with ganache and make some chocolate caramel truffles too. Or maybe the pretzels... We'll see, but now I have more ideas!

jescapades Posted 5 Dec 2008 , 10:55pm
post #8 of 14

you can send it to me!! i'll eat it for you! lol icon_biggrin.gif

cmp24 Posted 5 Dec 2008 , 11:39pm
post #9 of 14
Originally Posted by jescapades

you can send it to me!! i'll eat it for you! lol icon_biggrin.gif

Ok, you beat me to it! LOL

We will share lol

Idreamofcakes Posted 6 Dec 2008 , 4:19am
post #10 of 14

My family loves caramel, so theres no such thing as "too much" or "left overs" LOL
Are you willing to share your recipe?
Sounds like it must be a good one.


ThreeDGirlie Posted 6 Dec 2008 , 11:41am
post #11 of 14

Teri -

It's my first time making caramel, so I don't have anything to compare it to, except store bought, and it's WAAAAYYY yummier than that, LOL! I used Melvira's recipe from the Snicker's cupcake thread. I heated to just over 245 and then poured it into a cookie sheet (with sides) to cool. It's great because it's not really too sticky that it will stick to your teeth and pull out fillings, but it is just firm enough that it will hold it's shape.

Melvira's caramel

2 sticks butter
2 3/4 c. brown sugar
1 (14 ounce) can sweetened condensed milk
1 cup light corn syrup
1 pinch salt
1 1/2 teaspoons vanilla extract

Spray (lightly) a cookie sheet with non-stick spray. In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly.

Heat to
240 degrees for a soft caramel
245 degrees for a medium caramel
250 degrees for a firmer caramel that will hold its shape.

PattyT Posted 6 Dec 2008 , 11:54am
post #12 of 14

Here's a "caramel" thread I participated in last month. Lots of caramel ideas.



ceshell Posted 8 Dec 2008 , 6:07am
post #13 of 14

Here's something funny, I am the one that started that other thread and you know what, even after all of those suggestions, guess what I did with my leftover caramel: saved it! LOL. (I kept it in the fridge.) Just today I finally made it into another batch of caramel ganache for a cake. SOOOO GOOD! It becomes like a secret ingredient. People see and taste chocolate, but they can't figure out what this bonus, rich, buttery flavor is. It's only after a few bites that your taste buds say: Caramel.

I agree, caramel truffles or caramel ganache are the way to go. I did try the other suggestions but then realized, I don't want to EAT the stuff, I want to get rid of it! Haha.

nathoFinland Posted 20 Nov 2013 , 10:29am
post #14 of 14

Here is a suggestion:


Anzac Biscuits are an Aussie delicacy, all I did was add ½ tsp of baking soda, and Bob's your uncle...




Hope this helps! =)

Quote by @%username% on %date%