EASY GOOEY CARAMEL ROLLS
I got this recipe from my aunt. It's a Christmas morning tradition and always a hit at church. We sometimes add chopped pecans before we bake.
Provided by wilco
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 4h
Yield 24
Number Of Ingredients 6
Steps:
- Grease a 9x13-inch baking dish.
- Arrange 12 dinner rolls in the prepared baking dish.
- Melt butter in a saucepan over medium-low heat. Add brown sugar, pudding mix, milk, and cinnamon to melted butter; stir until smooth. Pour pudding mixture over rolls; top with remaining 12 rolls. Allow rolls to rise for 3 hours.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven until rolls are cooked through, 30 to 35 minutes. Cool for 15 minutes before serving.
Nutrition Facts : Calories 213.8 calories, Carbohydrate 34.9 g, Cholesterol 11.9 mg, Fat 6.5 g, Fiber 0.9 g, Protein 4.5 g, SaturatedFat 3 g, Sodium 285.2 mg, Sugar 15.4 g
SUPER FAST, DELICIOUS, EASY, AND OOEY GOOEY CARAMEL CORN
This caramel corn whips up really fast and is the perfect consistency and taste. I received it from some good friends of my parents. It always goes over well when a bunch of friends or family get together. Even though its easy, my husband requests it often. We like light corn syrup, but if you prefer a stronger flavor, use dark.
Provided by Delish
Categories Dessert
Time 5m
Yield 12 cups, 10-12 serving(s)
Number Of Ingredients 4
Steps:
- In a saucepan, bring to a boil butter, brown sugar, and corn syrup.
- Place popped popcorn in large bowl and drizzle caramel mixture gradually over popcorn, while tossing and stirring to coat evenly.
- Make sure to scrape the bottom as the mixture settles.
- We love to serve it warm in all its ooey gooey goodness! Once you start, you can't stop.
GOOEY CARAMEL POPCORN
Provided by Tyler Florence
Categories dessert
Time 40m
Yield 12 popcorn balls
Number Of Ingredients 7
Steps:
- In a saucepan, combine the brown sugar, water, corn syrup, butter, and cream of tartar (this bit of acid keeps the sugar from crystallizing.) Bring to a simmer over medium heat, stirring frequently with a wooden spoon to dissolve the sugar. When the sugar syrup reaches a boil, stop stirring and swirl the pan around over the heat so it doesn't burn. As the syrup reaches the caramel stage, the bubbles on top will become smaller, thicker, and closer together. Simmer for 10 to 12 minutes, until the caramel coats the back of the spoon. (If so inclined, stick a candy thermometer in the pot and cook until the syrup reaches the soft-crack stage, about 270 degrees F. When you drop a bit of this syrup into cold water, it will solidify into threads that, when removed, are hard yet bendable.) Remove the caramel from the heat and stir in the marshmallows. Fold the marshmallows into the hot caramel so they all melt into a gooey caramel sauce.
- The caramel will coat better if the popcorn is hot, so make it while boiling the sugar or pop it first then keep it warm. Put the popcorn in a big bowl and pour the caramel marshmallow mixture over the popcorn. Gently fold with a wooden spoon to coat each kernel. Grab handfuls of the popcorn and squeeze it together to form popcorn balls; make them about the size of a tennis ball. Put the popcorn balls on a sheet pan lined with waxed paper to cool completely.
SUPER EASY CARAMEL CORN
A super easy, super quick caramel corn recipe. You can make microwave popcorn without all the junk! Place 1/4 c of popcorn kernels in a paper bag and turning the top down a few times. Pop on the popcorn setting of your microwave. Listen carefully and remove when the popping slows. Over time you will be able to tell how long you need to pop it.
Provided by cook from scratch
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Pop half a cup of popcorn in your preferred method of popping corn! :)
- Place remaining ingredients marshmallows, butter and brown sugar for 30 seconds at a time in the microwave.
- Stir to mix well.
- Pour over popcorn and mix evenly with a fork. Spread into single layer on wax paper. (I place my wax paper on a large cookie sheet.).
- Allow to dry completely before storing in an airtight container (if there is any left!).
Nutrition Facts : Calories 181.4, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 94.1, Carbohydrate 20.5, Sugar 18.3, Protein 0.3
GOOEY CARAMEL CINNAMON ROLLS
Sticky and sweet, these rolls are a treat to wake up to. They can rise in the fridge overnight and be baked freshly for breakfast.
Provided by DiaperBrigade
Categories Bread Yeast Bread Recipes
Time 1h40m
Yield 12
Number Of Ingredients 11
Steps:
- Mix water and yeast together in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
- Whisk buttermilk and oil into the yeast mixture. Stir in flour, salt, and baking soda until dough comes together.
- Turn dough out onto a floured work surface; knead until smooth and elastic, about 10 minutes. Let dough rest for 15 minutes.
- Whisk 3/4 cup brown sugar, 4 tablespoons melted butter, and cinnamon together in a bowl.
- Roll dough out into a 12-inch long rectangle about 1/4-inch thick. Spread cinnamon mixture evenly on top. Roll up lengthwise into a log; cut into 1-inch slices using a serrated knife.
- Whisk remaining 3/4 cup brown sugar, 6 tablespoons melted butter, and molasses together in a small bowl. Pour into a greased 9x13-inch baking pan. Arrange dough slices on top. Cover and let rise at room temperature for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until golden brown on top, 20 to 25 minutes.
Nutrition Facts : Calories 342.6 calories, Carbohydrate 50.6 g, Cholesterol 26.1 mg, Fat 14.6 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 6.9 g, Sodium 217.2 mg, Sugar 29.4 g
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