Baked Apple Recipe

Salted Caramel Mocha Spoons

Salted Caramel Martini

Salted Caramel Mudslide

Caramel Shortbread Sandwich Cookies

Caramel Bundt Cake

Warm Goat or Brie Cheese with Caramel Sauce

Creamy Caramel Sauce

Caramel Pecan Pie

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Baked Apple Recipe

Description:

There’s no other combination as tried and true as caramel and apples. Try this fresh flavor pairing, these Baked Caramel Apples are the perfect intro to the fall season!
Yields 6 Baked Apples

Ingredients:

• 1 Jar of Liquid Gold Sauce
• 6 apples (Granny Smith recommended)
• 6 tablespoons salted butter
• 2 teaspoons ground nutmeg
• ¼ cup water
• ½ cup whipping cream
• 6 spoons and saucers

Directions:

1. Preheat the oven to 350°F.
2. Core the apples; however, make sure you do now carve out the base.
3. In a small bowl, combine butter and nutmeg.
4. Fill each apple with 1 tablespoon of the butter-nutmeg mixture.
5. Place the filled apples in a baking pan.
6. Add ¼ cup of water to the bottom of the pan.
7. Bake for 30-35 minutes or until the apples are soft enough to be cut with a spoon.
8. Heat a jar of Liquid Gold Sauce in a microwave safe container in the microwave at 50% power until liquid.
9. Stir in ½ cup of whipping cream into the liquid caramel and blend.
10. When the apples are finished baking, remove from oven. Using a large spoon, lift apples and place in a dish.
11. Spoon 1/6 of the caramel sauce over the warm apples. Must be eaten warm with a spoon!
12. Optional: top with nuts of your choice, chocolate chips, marshmallows or a splash of bourbon.

Salted Caramel Mocha Spoons

Upgrade your coffee or hot cocoa by stirring in a Salted Caramel Mocha spoon!

Yields 18 spoons

Ingredients

• 12-Piece Caramel Box (try SimplySalted or Bourbon Vanilla)
• 3½ tablespoons of heavy cream
• 18 plastic or wooden spoons
• 7 oz dark chocolate chips or bar
• Optional:1¼ teaspoon instant espresso powder

Directions:

1. Line a baking sheet with parchment or waxed paper; set aside.
2. In the top of a double boiler on low-heat, add caramels and stir in cream until smooth (or melt in a small saucepan over low heat).
3. Dip spoons into the melted caramel mixture and place on a lined baking sheet to cool.
4. In a small, microwave-safe bowl microwave chocolate on 50% power in 30 second increments, stirring each time, until melted. Stir in espresso powder.
5. Once caramel has cooled on the spoons, dip the spoons halfway into the chocolate mixture and sprinkle with salt. Place on lined baking sheet to cool.
6. Stir a spoon into 7 ounces of hot coffee, cocoa, or warmed milk to enjoy!

Salted Caramel Martini

Yields 1 Martini

Ingredients

• 1 Jar of Liquid Gold Caramel Sauce
• 1oz Caramel Vodka
• 1oz RumChata

Directions:

1. Rim martini glass with warmed caramel sauce:
   1. Dip your glass rim in the warmed caramel sauce.
   2. Drizzle caramel within the martini glass.
   3. Optional rim toppings: sprinkle apple pie spice or pumpkin spice
      blend, crushed peppermint candy, or to kick it up a notch add
      cayenne pepper.
2. Drizzle caramel sauce inside martini glass.
3. Shake caramel vodka and RumChata with ice to chill.
4. Pour vodka RumChata mixture into prepared glass and enjoy!

Salted Caramel Mudslide

Description:

This cocktail tastes like a boozy milkshake!  The classic mudslide cocktail is so simply made with Irish cream, coffee liqueur and vodka. If you haven’t tried it before, add it to your must try list. It’s my new favorite! <
Yields 2 Martini

Ingredients:

• 1 Jar of Liquid Gold Caramel Sauce
• 1 oz Vodka
• 1 oz Irish Cream
• 1 oz Coffee Liqueur
• Flake Sea Salt

Directions:

1. Warm Liquid Gold Caramel Sauce and pour into a shallow bowl. Then dip the edge of each glass in the sauce. Carefully dip glass into a shallow bowl of natural sugar. Drizzle caramel sauce around the inside of the glass and twirl to coat. 
2. Add equal parts Irish cream, coffee liqueur and vodka into a cocktail shaker. Fill with ice. Cover and shake well. 
3. Fill glasses half way with ice. Pour mudslide over ice. Sprinkle with a pinch of flake sea salt and serve immediately.

Caramel Shortbread Sandwich Cookies

Yields 45 cookies

Ingredients

• 1 Jar Liquid Gold Caramel Sauce
• 1½ cups unsalted butter, softened
• 1 cup granulated sugar
• ½ teaspoon salt
• 3½ cups all-purpose flour
• 1 teaspoon vanilla

Directions:

1. Preheat the oven to 350°F. Line baking sheets with parchment paper.
2. Place the butter, sugar, vanilla, and salt in a medium bowl. With an electric mixer, beat on high until very light and fluffy, 3-5 minutes.
3. Scrape the bowl and beat again to make sure the mixture is very smooth. Turn the mixer on low and slowly add in the flour. Once fully combined, turn off the mixer, as to not over mix the dough.
4. Flour a work surface and roll the dough out evenly, ⅛ inch thick. Use a 2-inch cookie cutter to cut out the cookies. Move them to the cookie sheet using a flat metal spatula. Try to cut as many cookies as possible in the first batch, because each time you roll out the dough, the cookies will be a little tougher in texture.
5. Gather the remaining dough and roll it back out. Cut out as many cookies as possible in the second batch. Spread the cookies out on the baking sheets an inch a apart.
6. Bake for 10-12 minutes, until the edges are lightly golden brown. Cool completely and move onto plate.
7. Then flip half the cookies over. Spoon a teaspoon of the Liquid Gold Caramel Sauce onto the cookies with the bottom-side-up. Press another cookie on top of the caramel to create cookie sandwiches.
8. Optional: add marshmallow fluff, Nutella, or coconut shreds inside the cookies.

Caramel Bundt Cake

Yields 45 cookies

Ingredients

• 1 Jar Liquid Gold Caramel Sauce warmed
• 2⅔ cups sifted cake flour
• 2 ¼ teaspoon baking powder
• ½ teaspoon salt
• 1 box of vanilla pudding (3.4oz)
• 1 cup milk
• 1½ teaspoons vanilla extract
• 1 cup (2 sticks) unsalted butter, softened
• 1½ cups sugar
• 4 large egg yolks
• 4 large egg whites
• ¼ teaspoon cream of tartar
• ¼ cup sugar
• 3 tablespoons of heavy whipping cream

Directions:

1. Pre-heat the oven to 350°F, or for non-stick pan preheat to 325°F.
2. Grease bundt cake pan. Set aside.
3. In a large bowl on low speed, mix thoroughly together cake flour, baking powder and salt, and package of vanilla pudding.
4. In a small bowl, combine milk and vanilla.
5. In another large bowl on medium speed, beat butter until creamy. Gradually add and beat in sugar and egg yolks one at a time until light, 3 to 5 minutes.
6. In the same bowl on low speed, add the flour mixture in 3 parts, alternating with the milk mixture in 2 parts, beating until smooth.
7. Using clean beaters, beat egg whites and cream of tartar in a large bowl on medium speed until soft peaks form. Gradually add sugar, beating on high speed. Beat until the peaks are stiff but not dry.
8. Use a rubber spatula to fold one-quarter of the egg whites into the egg yolk mixture, then fold in the remaining whites.
9. Pour the batter into bundt cake pan and spread evenly.
10. Bake until toothpick inserted into the batter comes out clean, 38-45 minutes until golden brown. For a non-stick pan, bake 38-40 minutes.
11. After removing cake from the oven, let cool in pan for 10 to 15 minutes.
12. Place a serving plate upside down over the bundt cake pan and flip so that cake comes out smoothly on to the serving plate (do not use a doily).
13. With a toothpick, poke holes all over the top of the warm cake.
14. On the stovetop at low heat, warm the entire jar of Liquid Gold Caramel Sauce. Stir in 3 tablespoons of cream. Once thoroughly mixed, remove from heat. Optional: substitute cream for bourbon or rum.
15. Set aside a small portion of the sauce to pour over cake after it has been served.
16. Pour remaining mixture over warm cake and allow to cool completely.
17. Slice, serve, and enjoy!

Warm Goat or Brie Cheese with Caramel Sauce

Ingredients

• 12-Piece Caramel Box or 1 Jar Liquid Gold Caramel Sauce
• 8oz wheel of brie or log goat cheese (any of your favorite soft cheeses would be delicious)
• Optional: toasted pecans or chopped, cooked bacon

Directions:

1. Line a baking sheet with parchment paper and preheat oven to 350°F.
2. Place cheese on baking sheet. Spoon on desired amount of caramel on top of cheese.
3. Bake for 3 minutes until desired warm and melty. Remove from oven.
4. Top with pecans or bacon(optional) and serve immediately.
5. Optional: Create 2-bite Phyllo Cups – dollop a teaspoon of soft cheese into phyllo flutes (available in the frozen food section of supermarkets) and top with caramel sauce, then bake for 3 minutes at 350 degrees. Top with cranberries, cooked, chopped bacon, or chocolate chips.

Creamy Caramel Sauce

Ingredients

• 1 Jar of Liquid Gold Caramel Sauce
• 3 tablespoons milk or heavy cream

Directions:

1. In a small bowl, warm Liquid Gold Caramel Sauce.
2. Drizzle over ice cream, caramel cake, or a warm brownie and enjoy!

Caramel Pecan Pie

Ingredients

• 1 envelope (1 tablespoon) unflavored gelatin
• ¼ cup cold water
• 8 ounces Liquid Gold Caramel Sauce
• ¼ cup milk
• Dash salt
• 1 cup heavy cream, whipped
• 1 teaspoon vanilla
• ½ to ¾ cup coarsely chopped pecans, toasted
• 8 or 9-inch graph cracker crust
• Pecan halves

Directions:

1. Soften gelatin in cold water.
2. Melt liquid gold and milk under 50% heat stirring in-between. Set aside.
3. Add softened gelatin and salt.
4. Blend thoroughly and stir until gelatin is completely dissolved.
5. Chill until slightly set.
6. Fold in whipped cream and vanilla. Fold in chopped pecans.
7. Pour into prepared graham cracker crust and garnish with pecan halves.