It all started with this stuff. Holly cow. If you don’t know about it….now you do. And please be warned, I went thru a whole jar in one day! It is that good.
So I finally got brave enough to experiment with caramel. This has always scared me; Im not sure why it just has. But I needed my fix
This was my first go and please excuse me as I toot my own horn here, it turned out AMAZING!!! Go me
I made these incredible cinnamon rolls (recipe by the incredible Pioneer Woman) and needed something to top it with.
I didn’t want boring old cream cheese frosting….so……..I made…dun dun dun dun…..Caramel Cream Cheese frosting. Something a bit different, but still the same enough for my husband and kids to want to eat.
This doesn’t have to be just for these fabulous cinnamon rolls. You can put it on and in everything (cupcakes, cookies, or just on a spoon and straight into your mouth).
In a medium to large pot, combine brown sugar, butter, salt, corn syrup and vanilla. Cook until it is nice and bubbly. Add in cream and cook a bit more.
I don’t have a candy thermometer so I used a trick I learned back in middle school cooking class. Put some water in a small bowl and you can test the doneness of your candy (or in this case caramel) by dropping just a little bit in the bowl. Take it out and test it. You want what is called a Firm ball. The syrup is formed into a stable ball, but loses its round shape once pressed. It should be just like a nice soft chewy caramel.
In a medium bowl cream your softened cream cheese, powdered sugar and 1/2 stick of butter. Add vanilla and mix until nice and smooth.
Pour in your caramel and stir until fully combine.
There you have it. Not to hard to make.
It is crazy amazing on top of cinnamon rolls.
Caramel Cream Cheese
- 9 Tbsp. butter
- 1 cup dark brown sugar
- ½ cup corn syrup
- 4 tsp vanilla
- 1 tsp sea salt
- ½ cup cream
- 1 pkg (8 oz) cream cheese, softened
- ½ stick butter
- 3 Tbsp Powdered sugar
- In a medium-large pot, over medium heat, combine 9 Tbsp butter, brown sugar, corn syrup, 2 tsp vanilla and salt.
- Cook until mix begins to bubble. Add cream
- Turn heat to low and cook until temp reaches 245-250 (firm ball stage on a candy thermometer).
- In a separate bowl cream ½ stick of butter, cream cheese and powdered sugar. Add remaining 2 tsp vanilla.
- Stir in caramel until fully incorporated.