Caramel Swirl Hot Chocolate Recipes

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CARAMEL-SWIRL HOT CHOCOLATE

Categories     Milk/Cream     Hot Drink     Non-Alcoholic     Chocolate     Dessert     Christmas     Winter     Simmer     Bon Appétit     Drink     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 5



Caramel-Swirl Hot Chocolate image

Steps:

  • Bring 5 cups water and chocolate to simmer in medium saucepan, stirring to dissolve chocolate. Mix in 1/4 cup cream. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer, stirring frequently, before continuing.)
  • Whip 1 cup cream and powdered sugar in medium bowl until peaks form. Drizzle caramel over and swirl together, forming streaks (do not overmix).
  • Divide hot chocolate among 6 mugs. Top with generous amount of caramel whipped cream and serve.

5 cups water
5 3-ounce bars milk chocolate, chopped
1/4 cup plus 1 cup chilled whipping cream
1 tablespoon powdered sugar
3 tablespoons prepared caramel sauce

CARAMEL SWIRLS

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



Caramel Swirls image

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.

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

CARAMEL CHOCOLATE GINGER SWIRLS

Provided by Sandra Lee

Categories     dessert

Time 2h

Yield 30 cookies

Number Of Ingredients 6



Caramel Chocolate Ginger Swirls image

Steps:

  • Preheat oven to 350 degrees F.
  • Combine the gingerbread mix according to package instructions. Using a tablespoon, roll dough into balls. Place on an ungreased cookie sheet. Slightly flatten each cookie. Bake for 10 minutes. Transfer cookies to a cooling rack and cool completely.
  • Place a scant 1/2 teaspoon of caramel topping on each cookie center. Top with 1/2 teaspoon chocolate topping. Carefully work chocolate to within 1/4-inch of the edge of the cookies. Place in freezer for 20 to 25 minutes to set. Serve immediately.

1 (14.5-ounce) package gingerbread mix (recommended: Betty Crocker)
1/2 stick (1/4 cup) butter, melted
1 egg
1/4 cup all-purpose flour, if needed
1 (17-ounce) jar caramel topping, chilled
1 (14.5-ounce) jar dark chocolate ice cream fudge topping

COFFEE CARAMEL SWIRL ICE CREAM

Categories     Coffee     Milk/Cream     Ice Cream Machine     Dairy     Dessert     Frozen Dessert     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 3/4 quarts

Number Of Ingredients 14



Coffee Caramel Swirl Ice Cream image

Steps:

  • Make caramel swirl:
  • In a 3-quart heavy saucepan boil sugar, corn syrup, water, and a pinch salt over moderate heat, stirring, until sugar is dissolved. Boil mixture, without stirring, gently swirling pan, until a deep golden caramel. Remove pan from heat and carefully pour cream and vanilla down side of pan (mixture will vigorously steam and caramel will harden). Simmer mixture, stirring, until caramel is dissolved. Remove pan from heat and cool caramel. Caramel swirl may be made 1 week ahead and chilled, covered. Bring caramel swirl to room temperature before using. (If caramel swirl is too stiff to pour, heat slightly.)
  • Make custard:
  • In a dry 5-quart heavy kettle cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, gently swirling kettle, until deep golden. Remove kettle from heat and carefully pour cream and milk down side of kettle (mixture will vigorously steam and caramel will harden). Simmer mixture, stirring, until caramel is dissolved.
  • In a large bowl lightly beat eggs. Add hot cream mixture in a slow stream, whisking, and pour into kettle. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.) Whisk in espresso powder and vanilla until espresso powder is dissolved. Pour custard through a fine sieve into another large bowl and cool. Chill custard, its surface covered with wax paper, until cold, at least 3 hours, and up to 2 days.
  • Freeze custard in an ice-cream maker, in 2 batches if necessary. Transfer one third ice cream to a 2-quart airtight container and drizzle one third caramel swirl over it. Repeat layering with remaining ice cream and caramel swirl. Freeze ice cream until hard, at least 8 hours, and up to 1 week.

For caramel swirl
1/2 cup sugar
1/3 cup light corn syrup
1/4 cup water
7 tablespoons heavy cream
1/2 teaspoon vanilla
For custard
1 1/4 cups sugar
2 3/4 cups heavy cream
1 cup whole milk
4 large eggs
3 tablespoons instant espresso powder*
1/2 teaspoon vanilla
*available at many supermarkets

CARAMEL SWIRL HOT CHOCOLATE

Make and share this Caramel Swirl Hot Chocolate recipe from Food.com.

Provided by SarahBeth

Categories     Low Protein

Time 15m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 5



Caramel Swirl Hot Chocolate image

Steps:

  • Bring 5 cups water and chocolate to simmer in medium saucepan, stirring to dissolve chocolate. Mix in 1/4 cup cream. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer, stirring frequently, before continuing.).
  • Whip 1 cup cream and powdered sugar in medium bowl until peaks form. Drizzle caramel over and swirl together, forming streaks (do not over-mix).
  • Divide hot chocolate among 6 mugs. Top with generous amount of caramel whipped cream and serve.

Nutrition Facts : Calories 444.4, Fat 24.7, SaturatedFat 12.4, Cholesterol 30, Sodium 99.5, Carbohydrate 50.5, Fiber 2.5, Sugar 37.8, Protein 5.8

5 cups water
5 (3 ounce) bars milk chocolate, chopped
1/4 cup plus 1 cup chilled whipping cream
1 tablespoon powdered sugar
3 tablespoons prepared caramel sauce

CARAMEL CREAM SWIRL HOT CHOCOLATE

Make and share this Caramel Cream Swirl Hot Chocolate recipe from Food.com.

Provided by internetnut

Categories     Beverages

Time 10m

Yield 4 serving(s)

Number Of Ingredients 4



Caramel Cream Swirl Hot Chocolate image

Steps:

  • Combine chocolate sundae syrup and milk in a 2 quart saucepan over medium heat. Stir until the chocolate milk begins to steam and mixture is well blended. Remove from heat.
  • Drizzle caramel sundae syrup into bottom corner of a 1 quart resealable plastic bag. Place 2 heaping tablespoons whipped cream over caramel syrup.
  • Close bag gently, removing all air. Cut a 1/2" wide corner off the bottom of the bag. Ladle the hot chocolate into four serving cups.
  • Squeeze topping from the bag in circular motion, creating a caramel cream swirl over each drink.

Nutrition Facts : Calories 353, Fat 15.7, SaturatedFat 9.2, Cholesterol 46.4, Sodium 305.6, Carbohydrate 43.7, Fiber 1.1, Sugar 13.9, Protein 10.4

1/2 cup smuckers chocolate syrup
4 cups milk
1 cup extra creamy whipped topping, thawed
2 tablespoons smuckers caramel ice cream topping

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