Put puffcorn curls in a large roaster.
Boil margarine, syrup and brown sugar 5 minutes.
Stir occasionally.
Remove from heat and add soda and vanilla.
Pour over puffcorn and bake, uncovered, at 250\u00b0 for 40 minutes.
Stir every 10 minutes.
Add nuts, if you wish.
Pour on wax paper and break apart.
ith 1/4 cup Salted Caramel Sauce. Top with half of
combine the coconut water, sugar, caramel sauce, and fish sauce and
inutes).
Drizzle with some caramel sauce (recipe follows).
Sprinkle with
Heat oven to 350\u00b0.
Grease and flour rectangular 13 x 9 x 2-inch pan.
Beat all ingredients, except Caramel Fluff, in a large bowl on low speed 30 seconds, scraping bowl constantly.
Beat on high speed 3 minutes, scraping bowl occasionally.
Pour into pan. Bake until wooden pick inserted in center comes out clean, 40 to 45 minutes.
Cool completely.
Frost with Caramel Fluff.
Store in refrigerator.
ool and serve with hot caramel sauce (recipe follows).
To make
Preheat oven to 350\u00b0F.
In an ovenproof dish, bake pecans for about 7 minutes being careful not to over cook.
Spread caramel over the top of the Alouette Baby Brie.
Sprinkle pecans on top.
Serve at room temperature.
Refrigerate until set.
For caramel layer, in a small heavy
Melt butter in a large skillet.
Add coconut and chopped pecans.
Cook until golden brown, stirring frequently.
Set mixture aside.
Combine cream cheese and Eagle Brand milk.
Beat until smooth.
Fold in Cool Whip.
Layer 1/4 of cream cheese mixture in each pie shell.
Drizzle caramel topping on each pie.
Sprinkle 1/4 of coconut mixture on top.
Repeat layers with remaining ingredients, ending with coconut.
Cover and freeze until firm. Let frozen pies stand at room temperature for 10 minutes before slicing.
ell and continue cooking the caramel to 310-320 degrees. This
teco #230) with the cooled Recipe #479020.
Fill the donuts
s set.
Drizzle with caramel topping.
MAKE STRUSEL TOPPING
an.
Get your buttermilk caramel sauce ingredients ready so the
o air dry.
Gingered caramel: The boiled sherry/sugar stuff
f GENERAL FOODS INTERNATIONAL VANILLA CARAMEL LATTE from the makers of
Mix in a mixing bowl, blend cream cheese and milk; fold in the whipped topping.
Spread half into pie crust.
Drizzle with half of the caramel topping.
Combine coconut and pecans; sprinkle half over the caramel.
Repeat layers.
Chill or freeze until serving. This is a convenient recipe for serving a crowd.
The recipe can be doubled as well as made ahead of time and stored in the freezer.
which is really nice.
Caramel Pecan Topping:
Mix butter
he end.
While the caramel is cooking, pour the cream
oak inches
MAKE THE CARAMEL TOPPING:
Line a large
ker:
Prepare espresso. Place caramel sauce, cocoa powder and sea