giphyEven though this one might not be on your calendar, every national food day gives us a reason to celebrate and National Caramel Day is no exception. From sweet sauces to boozy bon bons, anything caramel flavored is guaranteed to be delicious – especially anything that ties together the tasty treat and some booze. There’s a caramel dessert for everyone, so be sure to check out these recipes – we promise they won’t disappoint.

Whiskey Caramel Sauce: 

  • 2/3 cup sugar
  • 1/2 cup heavy cream
  • 1 tablespoon butter
  • 2 tablespoon High West Double Rye Whiskey or similar

Over low heat, cook sugar in a dry heavy saucepan, swirling the pan until sugar is melted and pale golden. Cook caramel without stirring, swirling pan, until deep golden brown about 10 minute. Remove pan from heat and carefully pour cream into sugar (mixture will bubble and steam vigorously), stirring constantly. Return to heat and simmer, stirring, until hardened caramel is completely dissolved. Add butter and cook, stirring, until just incorporate. Once again, remove from heat and stir in whiskey. Serve warm or let cool and and refrigerate until ready to use. When ready to use, bring caramel to room temperature or rewarm gently and drizzle on anything and everything.

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Boozy Caramel Fudge:

  • Parchment paper
  • 3/4 cup sugar
  • 1/4 cup water
  • 1 Tbsp. fresh lemon juice
  • 1/3 cup heavy cream
  • 2 Tbsp. butter
  • 2 (14-oz.) cans sweetened condensed milk
  • 2 (12-oz.) packages semisweet chocolate morsels
  • 1/4 cup dark rum
  • 2 1/2 Tbsp. butter
  • 1/4 tsp. table salt
  • Wax paper

Line a 9-inch square pan with parchment paper; grease paper. Bring sugar, water, and lemon juice to a boil in a small saucepan over medium-high heat. Boil 8 to 10 minutes or until sugar begins to brown. (Do not stir.) Stir in cream and 2 Tbsp. butter; remove from heat. Let stand, stirring constantly, until no longer bubbling. Microwave sweetened condensed milk and semisweet chocolate morsels in a large microwave-safe bowl at HIGH 3 minutes, stirring at 1-minute intervals. Stir in rum, 2 1/2 Tbsp. butter, and salt. Immediately pour into prepared pan. Immediately pour caramel over chocolate mixture; gently swirl with a knife. Chill 2 to 4 hours. Cut into pieces; wrap in wax paper. Store in refrigerator up to 1 week. Let stand at room temperature 15 minutes before serving.

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Caramel & Coffee Dump Cake:

  • 1 box chocolate pudding mix
  • 1 1/2 c. coffee liqueur, like Kahlúa
  • 1 box chocolate cake mix
  • 1 11-ounce bag caramels (save some for garnish)
  • 1/2 c. chocolate chips (for garnish)

Preheat oven to 350 degrees F. Grease (with butter or oil) a 9×9 square cake pan. Mix chocolate pudding and coffee liqueur together in medium mixing bowl. Add chocolate cake mix to the pudding and coffee mixture. Stir together until combined. The mixture will be thick.Spoon the cake batter into baking dish and top with unwrapped caramels. Set aside a handful of caramels for decorating. Bake your cake for 25 to 30 minutes or until set. Melt chocolate chips and caramels in separate glass bowls, then decorate the warm cake with chocolate and caramel drizzle. Serve with whipped cream or ice cream.

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