Best 7 Caramel Nougat Swirls Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge your sweet tooth and elevate your dessert game with the delectable creation of caramel nougat swirls. These heavenly treats combine the rich, buttery sweetness of caramel with the chewy, nutty delight of nougat, resulting in a symphony of textures and flavors that will tantalize your taste buds. Whether you're a seasoned baker or a novice cook, this step-by-step guide will equip you with all the techniques and tips you need to master this culinary masterpiece. So, don your apron, gather your ingredients, and embark on a delicious journey to satisfy your sweet cravings.

Let's cook with our recipes!

CARAMEL NOUGAT CANDY



Caramel Nougat Candy image

With crunchy peanuts, gooey caramel and fluffy marshmallow creme, these sweet sensations taste just like one of my favorite candy bars. I usually make several batches of candy at a time to include on my Christmas dessert tray or to give as gifts.-Maddymoo, Taste of Home Online Community

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 4 dozen.

Number Of Ingredients 6

8 ounces white baking chocolate, chopped
1/2 cup marshmallow creme
1/2 cup creamy peanut butter
1 package (14 ounces) caramels
1 tablespoon water
1-1/2 cups chopped salted peanuts

Steps:

  • In a large microwave-safe bowl, melt white chocolate; stir until smooth. Stir in marshmallow creme and peanut butter. Let stand 5 minutes or until cool enough to handle. Roll into 3/4-in. balls., In another microwave-safe bowl, melt caramels with water; stir until smooth. Dip balls in caramel; allow excess to drip off. Roll in peanuts and place on waxed paper-lined baking sheets. Chill until firm. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 105 calories, Fat 6g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 57mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 0 fiber), Protein 3g protein.

CARAMEL SWIRLS



Caramel Swirls image

In my opinion, cookies are the best dessert to make...and to eat! With a crisp outside and chewy caramel filling, these are likely one of my very favorites. -Jan Smith, Star, Texas

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6-1/2 dozen.

Number Of Ingredients 9

1 cup butter, softened
4 ounces cream cheese, softened
1 cup packed brown sugar
1 large egg yolk
1 teaspoon maple flavoring
2-3/4 cups all-purpose flour
FILLING:
30 caramels
6 ounces cream cheese, softened

Steps:

  • In a large bowl, cream butter, cream cheese and brown sugar until light and fluffy. Beat in egg yolk and flavoring. Gradually beat flour into creamed mixture. Refrigerate 2 hours or until easy to handle., In a microwave-safe bowl, melt caramels; stir until smooth. Stir in cream cheese until blended; set aside. Divide dough in half. Roll each portion between two pieces of waxed paper to 1/4-in. thickness. Spread caramel mixture over dough to within 1/2 in. of edges., Roll up tightly jelly-roll style, starting with a long side. Wrap rolls in plastic wrap; refrigerate 4 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on greased baking sheets. Bake 12-14 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 76 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 41mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

CARAMEL-NOUGAT SWIRLS



Caramel-Nougat Swirls image

Two types of treats come together in familiar candy-cane-style stripes. Our recipe calls for layering the nougat on top of the caramel on a baking sheet, then slicing and twisting the two together.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 12h

Yield Makes about 12 dozen 2-inch candies

Number Of Ingredients 14

Safflower oil, for baking sheet and knife
1 cup heavy cream
1 cup plus 2 tablespoons granulated sugar
3 tablespoons unsalted butter, cut into small pieces
1/2 cup plus 2 tablespoons light corn syrup
1/4 teaspoon coarse salt
1/4 teaspoon pure vanilla extract
1/2 cup nonfat milk powder
3 tablespoons confectioners' sugar
1 1/4 cups plus 2 tablespoons granulated sugar
3/4 cup light corn syrup
1 large egg white, room temperature
2 teaspoons pure vanilla extract
2 ounces white chocolate, melted and allowed to cool

Steps:

  • Caramel: Lightly brush bottom and sides of a 9-by-13-inch rimmed baking sheet with oil. Line with parchment, leaving a 2-inch overhang on long sides; lightly brush parchment with oil.
  • Bring cream, granulated sugar, butter, and corn syrup to a boil in a medium saucepan, stirring until sugar is dissolved. Reduce heat to medium-high; continue cooking, without stirring but swirling pan occasionally, until a candy thermometer registers 240 degrees, 8 to 10 minutes. Immediately remove from heat; stir in salt and vanilla.
  • Pour caramel onto prepared baking sheet; spread with an offset spatula. Let stand, uncovered, at least 30 minutes and up to 1 day.
  • Nougat: Sift together milk powder and confectioners' sugar into a bowl.
  • Place 1 1/4 cups granulated sugar, corn syrup, and 1/4 cup water in a small saucepan. Bring to a boil, stirring occasionally, until sugar is dissolved. Continue cooking, without stirring but swirling pan occasionally, until a candy thermometer registers 250 degrees, 8 to 10 minutes.
  • Meanwhile, as sugar starts to boil, beat together egg white and remaining 2 tablespoons sugar on medium speed until stiff but not dry peaks form. Reduce speed to low; as soon as sugar syrup reaches 250 degrees, carefully pour down side of bowl. Increase speed to high and continue beating until stiff peaks form, about 2 minutes more. Beat in vanilla, then chocolate. Fold in milk-powder mixture. (Nougat will appear grainy.)
  • With a rubber spatula, scrape nougat onto caramel; smooth with an offset spatula. Let stand, uncovered, until completely cool and crystallized, 8 to 12 hours.
  • Using parchment, lift candy slab onto a cutting board, keeping parchment underneath. With an oiled knife, cut into 9-by-1/2-inch strips; twist into spiral ropes. To serve, cut strips into 2-inch pieces, if desired. Candies can be wrapped individually in waxed paper and stored in an airtight container up to 1 week.

CARAMEL NOUGAT CAKE II



Caramel Nougat Cake II image

Layer cake make with candy bars, frosted and drizzled with melted caramel. M-m-mmmm!

Provided by Carol

Categories     Desserts     Cakes     Yellow Cake Recipes

Yield 20

Number Of Ingredients 9

2 cups cake flour
1 teaspoon baking powder
⅛ teaspoon salt
¾ cup shortening
1 ½ cups white sugar
1 ½ teaspoons vanilla extract
1 cup milk
5 egg whites
4 (2.15 ounce) milk chocolate covered caramel and nougat bars

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 8 inch round cake pans.
  • Sift cake flour and combine with baking powder, and salt. Set mixture aside.
  • With and electric mixer, beat shortening, sugar, and vanilla until fluffy. Add flour mixture and milk alternately to the shortening mixture.
  • Beat egg whites until stiff peaks form. Fold egg whites into flour mixture then fold in chopped candy bars. Pour batter into prepared pans.
  • Bake at 375 degrees F (190 degrees C) for 20 minutes. Let cakes cool in pans for 10 minutes then remove from pans. Drizzle with melted caramel if desired.

Nutrition Facts : Calories 244.1 calories, Carbohydrate 35.5 g, Cholesterol 2.1 mg, Fat 10.2 g, Fiber 0.4 g, Protein 3 g, SaturatedFat 3.6 g, Sodium 78.5 mg, Sugar 23 g

CARAMEL SWIRL COOKIES



Caramel Swirl Cookies image

These are really good...had them first at a Church function...and just had to track down the recipe.

Provided by grandma2969

Categories     Dessert

Time 6h12m

Yield 5 dozen

Number Of Ingredients 8

1 cup butter, softened
1 large egg yolk
4 ounces cream cheese, softened
1 cup brown sugar, packed
1 teaspoon maple flavoring
2 3/4 cups flour
30 caramels, unwrapped
6 ounces cream cheese, softened

Steps:

  • In a large bowl, cream butter, cream cheese, and brown sugar,.when well mixed.
  • Add egg yolk and maple flavoring -- mix well.
  • Gradually add flour, mix to combine.and refrigerate for 2 hours.to chill well.
  • Meanwhile, in a saucepan, melt caramels, stir in cream cheese, until well blended.
  • Set aside.
  • Divide chilled dough in half.roll each portion between waxed paper to 1/4" thickness.
  • Spread caramel mixture over dough to within 1/2" of edges.
  • Roll up tightly, jelly roll style, starting at long side.
  • Wrap each roll in plastic wrap, refrigerate 4 hours.
  • Unwrap and cut into 1/4" thick slices.
  • Place 1" apart on greased sheets.
  • Bake at 350° for 12-14 minutes or until golden brown.
  • Remove to racks to cool.
  • To prepare CARAMEL FILLING:.
  • Unwrap caramels and place in a small sauce pan over low heat -- cook till melted, stirring occasionally -- add softened cream cheese, and stir to combine.

Nutrition Facts : Calories 1181.7, Fat 62.8, SaturatedFat 36.2, Cholesterol 201.2, Sodium 670.3, Carbohydrate 144.8, Fiber 1.9, Sugar 84.4, Protein 14.2

SEA SALT CARAMEL SWIRL CHEESECAKE BARS



Sea Salt Caramel Swirl Cheesecake Bars image

A mouth-watering blend of sea salt caramel swirls with cream cheese come together in these delectable cheesecake bars.

Provided by HERSHEY'S Kitchens

Categories     Trusted Brands: Recipes and Tips

Time 1h5m

Yield 24

Number Of Ingredients 12

1 ½ cups graham cracker crumbs
3 tablespoons white sugar
6 tablespoons butter or margarine, melted
3 (8 ounce) packages cream cheese, softened
¾ cup sugar
⅛ teaspoon salt
3 eggs
1 teaspoon vanilla extract
2 tablespoons light cream
½ teaspoon rum extract
½ cup walnut pieces
1 ⅔ cups HERSHEY'S® Sea Salt Caramel Baking Chips

Steps:

  • Heat oven to 350 degrees F. Line 13x9x2-inch baking pan with foil, extending foil beyond pan sides. Prepare CRUMB CRUST.
  • CRUMB CRUST: Stir together 1-1/2 cups graham cracker crumbs and 3 tablespoons sugar in medium bowl; blend in 6 tablespoons melted butter or margarine, mixing well. Press mixture onto bottom of 13x9x2-inch baking pan.
  • Beat cream cheese, sugar and salt in large bowl until smooth. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Set aside 3-1/2 cups batter; blend light cream and rum extract into remaining batter. Stir in walnuts, if desired.
  • Place caramel chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Gradually stir rum and nut batter into melted chips, stirring until well blended.
  • Alternately drop vanilla batter and caramel nut batter by heaping tablespoons onto crumb crust. With knife or small spatula swirl batters for marbled effect. (Batters will flatten and smooth as cheesecake batter bakes.)
  • Bake 35 to 40 minutes or until center is set and edges puff and begin to crack. Cool in pan on wire rack. Refrigerate until chilled. Using foil as handles, lift from pan. Cut into bars.

Nutrition Facts : Calories 245.7 calories, Carbohydrate 18 g, Cholesterol 61.7 mg, Fat 17.9 g, Fiber 0.3 g, Protein 4.2 g, SaturatedFat 10.3 g, Sodium 206 mg, Sugar 9.6 g

CRESCENT CARAMEL SWIRL



Crescent Caramel Swirl image

Delicious, quick treat for breakfast or brunch. Served by my wonderful neighbor, Jane, when she'd have us over to Tea.

Provided by Lightly Toasted

Categories     Quick Breads

Time 40m

Yield 10 serving(s)

Number Of Ingredients 5

1/2 cup butter (do not use margarine)
1/2 cup chopped nuts, chopped
3/4 cup brown sugar, firmly packed
1 tablespoon water
2 (8 ounce) cans crescent rolls

Steps:

  • Melt butter.
  • Coat bottom and sides of a bundt pan with 2 tbs of the butter, sprinkle pan with 3 tbs of the nuts.
  • Add remaining nuts, brown sugar, and water to the remaining melted butter.
  • Bring to a boil, stirring occasionally.
  • Boil 1 minute, stirring constantly.
  • Remove dough from tubes, do not unroll.
  • Cut each roll into 8 slices.
  • Arrange 8 slices, cut side down, in nut-lined pan.
  • Spreading out the layers of each pinwheel slightly.
  • Spoon half of the brown sugar mixture over dough.
  • Place remaining 8 slices on over bottom layer.
  • Spoon remaining brown sugar mixture over slices.
  • Bake at 350°F for 25-30 minutes, or until deep golden brown.
  • Cool 3 minutes, then invert onto a serving plate.
  • Serve warm.

Nutrition Facts : Calories 323.5, Fat 15.6, SaturatedFat 7, Cholesterol 47.1, Sodium 364.9, Carbohydrate 41.4, Fiber 2.3, Sugar 18.1, Protein 5.6

Tips:

  • Use a candy thermometer to ensure the sugar syrup reaches the correct temperature.
  • Stir the sugar syrup constantly to prevent crystallization.
  • If the nougat mixture becomes too thick, add a little bit of water.
  • Work quickly when shaping the nougat, as it will start to set quickly.
  • Store the nougat in an airtight container at room temperature for up to 2 weeks.

Conclusion:

Caramel nougat swirls are a delicious and easy-to-make treat that are perfect for any occasion. With just a few simple ingredients, you can create a sweet and chewy confection that will satisfy your sweet tooth. So next time you're looking for a special treat, give caramel nougat swirls a try!

Related Topics