Ooey Gooey Caramel Topping Recipes

OOEY GOOEY CARAMEL CAKE

Steps:

• Heat oven to 350°F (or 325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
• In large bowl, beat cake mix, flour, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup of the toffee bits. Pour into pan.
• Reserve 1/2 cup dulce de leche. Spoon remaining dulce de leche by teaspoonfuls onto batter.
• Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Drop reserved dulce de leche by spoonfuls over top of cake and spread evenly. Sprinkle with remaining toffee bits. Cool about 1 hour before serving. Top each serving with whipped cream and caramel topping.

~ OOEY GOOEY CARAMEL TOPPING ~

Steps:

• In a heavy bottom 2 quart sauce pan, add sugar. Cook over medium high heat and when sugar starts melting, start whisking sugar. You will notice some lumping up of sugar, just keep whisking until sugar becomes an amber color. Be very careful not to burn.
• Add butter and whisk until melted and combined, it will bubble up some.
• Turn off burner and whisk in the cream, thoroughly. Stir in 1/2 tsp vanilla and salt. Cool for 10 - 15 minutes, then pour into a hair or lidded container. Refrigerate, will keep for 3 weeks.
• Delicious over ice cream or cheesecake!

OOEY GOOEY CHOCOLATE CARAMEL BROWNIES

Steps:

• Preheat oven to 400F (200C).
• Take two saucepans of roughly equal size. Fill the smaller one about halfway with water. Put the other one on top. Put them on a burner and turn it to just below boiling. You could also use a double boiler.
• Melt butter and chocolate together in the saucepan, and remove saucepans from heat. Dump out the water from the bottom one and dry it out.
• Stir the granulated sugar into the chocolate mixture until it's mixed nicely. Slowly add the eggs and the vanilla. Next, stir in the flour and salt.
• Pour the mixture into a greased 9x13 inch cake pan and bake for 12 minutes. (The batter won't be cooked through).
• Meanwhile, in the bottom saucepan, boil the cream, brown sugar, and butter for 3 minutes.
• Drizzle the brownies with the sugar mixture. Do this slowly or it'll go through the surface of the brownie.
• Bake the brownies for another 8-10 minutes. They should be golden, not browned.
• Sprinkle the brownies with the mini chocolate chips (if using,) give them a moment to melt, and then swirl them with the knife.
• Enjoy!

GOOEY CHOCOLATE MICROWAVE MUG CAKE WITH CARAMEL SAUCE AND PEANUTS

Steps:

• Mix flour, sugar, cocoa powder, baking powder, and salt in mug. Add cream, oil, and 3 Tbsp. water and mix until smooth. Using a spoon, make a well in the center; spoon half of the caramel sauce into well. Microwave on high 60 seconds. Carefully remove from microwave. Top with ice cream (if desired), peanuts, and remaining caramel sauce. Serve immediately.

GOOEY CARAMEL SAUCE

Steps:

• Heat 1/4 cup sugar in a stainless saucepan on medium heat, do not stir until sugar begins to melt.
• Once sugar begins to melt, stir it until it has completely melted and begins to turn golden brown.
• When sugar has started to turn caramel colored, remove pan from heat and immediately add butter and brown sugar and quickly stir together.
• Once the butter and brown sugar are completely melded with the caramel (add gentle heat if needed to incorporate brown sugar), add the vanilla, corn syrup, cream and salt.
• Stir together well.
• The caramel will thicken as it cools.
• If a thinner caramel is required, add water one tablespoon at a time until the desired thickness is reached; if a thicker caramel is needed, reduce the amount of corn syrup used.