Best 2 Creamy Caramel Cups With Or Without Kahlua Recipes
Calling all caramel lovers! Indulge in the creamy decadence of homemade caramel cups, a delightful treat that combines sweet, rich caramel with a creamy, velvety texture. Whether you're a fan of the classic flavor or crave a hint of coffee liqueur, this article has the perfect recipe for you. Discover the secrets to crafting smooth, luscious caramel cups with or without Kahlua. From selecting the right ingredients to mastering the art of creating the perfect caramel, we'll guide you through the steps to create this irresistible dessert. Get ready to tantalize your taste buds with the ultimate creamy caramel experience!
Check out the recipes below so you can choose the best recipe for yourself!
CARAMEL CUPS
These are a crowd pleaser. They have a flaky crust wih a creamy caramel filling.
Provided by Dawn
Categories Desserts Cookies Filled Cookie Recipes
Time 45m
Yield 48
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the cream cheese, butter or margarine and flour. Mix to form a dough. Pinch off 48 equal pieces and press into mini tassie pans.
- Bake at 350 degrees F (175 degrees C) for 15 minutes or until lightly brown. Cool slightly. Be careful taking out of pans, they break easily.
- In the microwave on medium high heat. Melt the caramels and 1/2 cup evaporated milk. Stir until creamy. Pour into melted caramel into shells and top with frosting.
- To Make Frosting: Beat the sugar, 1/3 cup evaporated milk, shortening and vanilla until light and creamy.
Nutrition Facts : Calories 148.4 calories, Carbohydrate 12.9 g, Cholesterol 15.9 mg, Fat 10.4 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 4.7 g, Sodium 62.5 mg, Sugar 7.9 g
CREAMY CARAMEL CUPS (WITH OR WITHOUT KAHLUA)
Creamy caramel filled cups that make an elegant statement to your cookie trays. And they freeze well, what more could you want?
Provided by Michele7
Categories Dessert
Time 1h15m
Yield 45 cups
Number Of Ingredients 12
Steps:
- If you object to liqueur, the Kahlua can be omitted.
- By hand, mix the dough ingredients together.
- Make into small balls.
- Press into mini muffin cups and prick with a fork 4-5 times.
- Bake 350F for 12-15 minutes.
- Let cool and then remove from tins.
- Using a double boiler, melt the caramels.
- Add the evaporated milk and Kahlua, stirring well.
- Fill the tarts 1/2 full with the melted filling.
- Beat 1/2 cup margarine, 1/2 cup Crisco and 1/2 cup sugar until very smooth and fluffy.
- Add 1 small can evaporated milk and 1 T Kahula, or more to taste.
- Beat at least 10-15 minutes or until the consistancy of a light fluffy whipped topping.
- Using a pastry bag, or a strong plastic bag with the corner cut off, pipe the frosting on top of the cooled caramel filled cups.
- Sprinkle the tops with nuts or sprinkles.
- If I'm in a cookie baking frenzy, I make the dough cups one day and then fill and ice them another.
- I keep them in the freezer until it's time to put them on my trays.
Tips:
- Use a heavy-bottomed saucepan to prevent the caramel from burning.
- Cook the caramel over medium heat, stirring constantly, to prevent it from scorching.
- Add the Kahlua to the caramel after it has cooled slightly, to prevent the alcohol from evaporating.
- Pour the caramel into the ramekins immediately after it is made, as it will start to thicken quickly.
- Chill the caramel cups for at least 2 hours before serving, to allow them to set properly.
Conclusion:
These creamy caramel cups are a delicious and elegant dessert that are perfect for any occasion. They are easy to make and can be tailored to your own taste by using different flavors of liqueur. Whether you are serving them to guests or enjoying them yourself, these caramel cups are sure to be a hit.
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