Is there anything more gorgeous than the sight of drizzling caramel? Homemade caramel just adds the perfect sweetness to a favorite dessert, and is much easier to make than many people think! This list of caramel desserts features all kinds of recipes, including pies, cakes and so much more. If you have a caramel lover in your house, you’ll find plenty of recipes you need to try.
Caramel Desserts
To make the pie extra special, roast your own pumpkin. I promise it is it worth it, and not nearly as hard as it sounds. Canned is fine too, and no matter how you get your pumpkin flavor, the resulting combination of flavors in this pie is a must for your dessert table.
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Every Passover I make this chocolate caramel matzo recipe from Marcy Goldman's classic book A Treasury of Jewish Holiday Baking. As a dessert, matzo never inspired me until I was introduced me to Marcy Goldman's recipe she calls: "My Trademark, most requested, absolutely magnificent caramel matzoh crunch!" It really is magnificent and a bit addictive, which is why I save it for Passover!
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This is a mashup of classic Mexican cake and Vietnamese ice coffee. The coffee and caramel is a wonderful combination, and the bitterness of the coffee tones down the sweetness of the tres leches.
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This is my twist on the classic with chocolate tucked in homemade biscuits. I've baked them as individual Monkey Bread Muffins to make them even more festive for a party or Sunday brunch.
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Caramel apples are one of the best fall treats. These homemade caramel apples are easy and delicious, and you can use whatever apples you want. I love an apple with some tang to balance out the sweetness of the caramel.
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The homemade chocolate wafers in this icebox cake make a big difference. They are intensely chocolate and less sweet, which gives the cake so much more personality. When you slice into the icebox cake you reveal the beautiful stripes of caramel and chocolate. You can simply spread the top with the caramel whipped cream, or pipe a fancier design.
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This is a “German Chocolate Cake,” but instead of the layers of chocolate cake I used a coconut sponge. The sticky, gooey, caramel-coconut topping is rich and filled with pecans, and the cake is absolutely divine.
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There is a deep, rich banana flavor to this banana pudding. It is crammed full of ripe, soft bananas in every component, which gives it a natural sweetness that is complimented by the bourbon and caramel flavors.
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This caramel apple and pear cake is one of my fall traditions. The caramel adds some wonderful sweetness, and you can create different flavor profiles by choosing fruits that are tart or sweet.
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Butterscotch pudding is an absolute classic, and this version features coffee-caramel bananas that balance the flavors beautifully. The coffee cuts through the sweetness just the right amount so you get a sweet, rich bite that isn't overwhelming.
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This chocolate tart with chair caramel comes with some glitz and glam from some edible gold leaf. This is a fun and beautiful dessert that looks as good as it tastes.
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Tart juicy apples and cajeta are perfect together. The rich Mexican caramel is made with goat milk, which gives it a deep, complex flavor that is delicious without being cloyingly sweet.
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Often called "Mexican caramel," cajeta is rich and flavorful, although it isn't truly caramel. Regardless, it works perfectly with chocolate cake, cinnamon buttercream and some mascarpone cream.
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This pear pie with caramel is a perfect fall or winter treat. It looks stunning, but you'll be surprised just how easy it is to put together. Simply make a few components, then assemble and bake.
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This is a combination of my pumpkin spice bundt cake — another Midwestern classic — and a caramelly apple crisp. It’s perfect straight from the oven with a scoop of ice cream as dessert, then served warm the next morning for breakfast.
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A croquembouche (kroke-em-boosh) is a tower of profiteroles (cream puffs) stuck together with a thin layer of crisp caramel, which gives the dessert its name, “crocque em bouche” or “crunches in the mouth.” This dramatic pile of puffs is typically served at weddings, but I’ve taken liberties and find it a worthy dessert for any big occasion.
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