Caramel-Swirl Hot Chocolate


  • 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

Recipe Preparation

  • 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.

Reviews Section

Chocolate Fudge Caramel Swirl Brownies

These mega-indulgent Chocolate Fudge Caramel Swirl Brownies are going to be your new go-to for the holiday season and beyond!


  • 3 ounces, fluid Unsweetened Baker's Chocolate, Chopped
  • 1 stick Unsalted Butter
  • 1-⅓ cup Granulated Sugar
  • 2 Large Eggs
  • 3 teaspoons Vanilla Extract, Divided
  • ½ teaspoons Maldon Sea Salt, Plus Extra For Sprinkling On Top
  • ⅔ cups All-purpose Flour
  • 3 cups Semi-Sweet Chocolate Chips
  • 14 ounces, fluid Full-fat Sweetened Condensed Milk
  • 25 Caramels, Unwrapped
  • 2 Tablespoons Heavy Cream


Preheat oven to 350°F. Line an 8×8-inch square baking pan with parchment or foil and spray with a nonstick cooking spray.

In a medium heatproof bowl over gently simmering water, melt chocolate and butter together until smooth. Take the bowl off the heat. Whisk in sugar, then eggs, one at a time, then 1 teaspoon vanilla and salt. Stir in flour with a rubber spatula and pour the batter into prepared pan, spreading until it’s even. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out batter-free. Allow the brownies to cool in the pan, on a wire rack until cool to the touch. While the brownies are cooling, prepare the fudge and caramel.

Combine the chocolate chips and the sweetened condensed milk in another heatproof bowl. Place over a pan of simmering water, and stir until the chocolate is completely melted and sweetened condensed milk is incorporated. Stir in remaining 2 teaspoons of vanilla extract.

Pour over the top of the cooled brownies, smoothing until flat.

Quickly rinse out and dry the bowl. Combine the unwrapped caramels and heavy cream in the bowl. Follow the same stovetop melting directions or microwave for 30 seconds then stir for 30 seconds. Return the mixture to the microwave and microwave in bursts of 15 seconds stirring for 30 seconds in between until completely melted.

When the caramel sauce is melted and smooth, pour over the chocolate fudge evenly. If you want a chocolate caramel swirl fudge like I did for the photos, prepare the two layers at the same time, lay down the chocolate fudge, and then immediately pour the caramel over in vertical lines. Use a butter knife swirl the layers together.

If desired, top the caramel with sea salt. (highly recommended)

Cover tightly and place in the fridge to set up overnight or at least an hour and a half.

When you’re ready to serve, cut the brownies with a sharp knife. You can also wet it with hot water if it’s too hard to cut into.

How to Improve Your Hot Chocolate (Even the Powdered Stuff)

Winter snowstorms—whether in your area or halfway across the country—are opportunities for excuses. An excuse not to work. An excuse to stay in sweatpants all day. And an excuse to drink hot chocolate.

The flip-side of that excuse: If you're stuck at home all day with not much else to do but watch the snow fall, there's no reason not to make your hot chocolate the best it can be. Here are a few ways to give your drinking chocolate an upgrade.

This just may be the best part about being an adult because, really, what isn't better with a bit of booze? Just stir in a shot of brandy, rum, or whiskey right before sipping. You're welcome.

Brandied Hot Chocolate

Sure, you can infuse hot chocolate with cinnamon and it will undoubtly be delicious. But go beyond the warming spices and try the more fiery ones. Here, ancho chili powder and a red chile are added to the mix.

Mexican Hot Cocoa

Because what isn't better with a scoop of ice cream? Typically made by pouring hot espresso over vanilla gelato, this take on the classic Italian dessert swaps out espresso for creamy hot cocoa. Don't limit this decadent combination to just peppermint ice cream--vanilla, coffee, or chocolate are also pretty perfect.

Hot-Cocoa Affogato with Peppermint Ice Cream

Fact: Canned whipped cream and mini marshmallows are so passé. Go a heavy-handed dollop of freshly whipped cream, instead. (A drizzle of caramel sauce doesn't hurt, either.)

Chocolate Caramel Swirl Cheesecake

This cheesecake has a creamy, silky, custard-like texture that never fails to get rave reviews. Chocolate and caramel sauces are swirled into the batter before baking then it is placed on a pre-baked brownie bottom for a grand statement of pure bliss.

This is the perfect dessert to make ahead of time since it needs a full day to set up in the fridge after you bake it. If your planning a dinner party, make this 3 to 4 days in advance then focus your efforts on the dinner plans. With this cheesecake out of the way before you start your dinner, you won&rsquot have to make a last-minute flurry to get dessert ready.

Chocolate caramel swirl cheesecake

This recipe does not use a water bath. Water baths can be dangerous and awkward. If they aren&rsquot prepped correctly, water can leak into the springform pan and get it wet. It is a step that is not necessary in most cases.

Since water boils at 212°F, the water bath insulates the cheesecake and prevents it from overheating. I have found that I get the same results by lowering the temperature of the oven to 225°F.

I use a heavy duty springform pan which further insulates the cheesecake. I really like the Fat Daddio&rsquos pan because it has a wide rim on the bottom, making it easy to grab and move around in the hot oven.

The wide rim makes the outside of the pan almost 12 inches in diameter so if you did want to use a water bath with this pan then the pan for the water bath would be obnoxiously large. I find a water bath to be an unnecessary step and get creamy, smooth cheesecakes without using one.

What IS important with this recipe is that you choose the correct size springform pan. This recipe calls for a 9-inch pan that is a minimum of 2 1/2 inches tall.

The batter will fill all the way to the top of a 2 1/2 inch pan before you bake it so if you use a smaller pan you will have leftover batter. Most springform pans are 3 inches tall, but be certain to double check the depth of your pan before you pour the batter into the pan.

The brownie bottom is baked separately and placed on the cheesecake after it has set up in the refrigerator. In my opinion, this is the trickiest part of making the cheesecake because you have to flip the cheesecake upside down and place the brownie on the bottom of the cake then flip it back up.

If you have a flat cake board or plate, just cover it with plastic wrap and flip it over onto the board. Now the bottom of the cake pan will be on top and you can place the brownie on.

If you freeze the brownie ahead of time it will be easier to do and you wont crack it like I did but if the brownie does crack, don&rsquot worry it will soon be on the bottom and nobody will notice. Just take your serving plate, place on the brownie layer and flip it back around.

I used a Wilton decorating bag and tip to pipe the whipped cream on top of the cheesecake but it looks great if you just dollop some spoonfuls on it as well.

Caramel Swirl Marshmallows

Okay, these little guys are definitely in my top five favorite mallow recipes so far. Caramel is mixed with just a little marshmallow batter (so it sticks to the rest of the batter), then marbled into the rest with a knife.

They’re a little on the sweet side, but I created this recipe with the idea that they would be a garnish for hot chocolate, coffee, or apple cider—or really, any cold weather toasty beverage that could benefit from a little marshmallow fluff and caramel flavor. Make a couple batches of these to bring to holiday parties and/or give away as gifts. Stored in a a resealable plastic bag, these will be good for several weeks.

Hope you all enjoy these!

Carmel Swirl Marshmallows
Prep time: 35 min | Ready in: 6 hours, 35 min


  • Cooking spray
  • 3 packages unflavored gelatin (vegetarian substitutions)
  • 2 cups granulated sugar
  • 1 cup powdered sugar
  • 1 cup of caramel sauce at room temperature (here’s a recipe I use, I just omit the salt)

Cooking tools:

  1. If you’re making homemade caramel, be sure it’s cooled to room temperature before you begin making marshmallows. (If it’s cold, it’ll be too stiff to mix with the marshmallow batter—too warm, and it’ll melt the batter and, well, it’ll get weird.)
  2. Line the inside of the pan with tin foil, then coat well with cooking spray.
  3. In a large mixing bowl, combine a 1/2 of a cup of cold water with the packets of gelatin and allow to sit until gelatin forms, about 15 minutes.
  4. In a medium saucepan on medium heat, combine the sugar and 1/2 of a cup of water, then stir until sugar has dissolved—about 3 to 5 minutes. Increase heat to bring mixture to a low boil, and continue to boil until the temperature reaches 240 degrees F on a candy thermometer—about 12 to 15 minutes. Remove from heat.
  5. Slowly pour sugar mixture into the bowl with the gelatin, simultaneously using a mixer on low. Gradually increase speed to high and continue whipping until the mix is very thick, about 10 to 15 minutes—imagine the consistency of pourable taffy.
  6. Pour all but about 1/2 of a cup of the mixture into the pan, smoothing the surface with a spatula. (Spray spatula with cooking spray as needed to keep it from sticking.) Let the marshmallow sit for about 6 hours, uncovered, until completely set.
  7. Pour caramel into bowl and mix with remaining marshmallow batter—should take less than 30 seconds.
  8. Pour mixture into batter in the pan, in a swirl-ish way.
  9. Use a knife to create the marbled effect.
  10. Let the batter sit for six hours, uncovered until completely set.
  11. Cover a surface larger than the marshmallow slab with powdered sugar and carefully remove the marshmallow slab from the pan and place on powder sugared surface.
  12. Cut marshmallows in whatever shapes you’d like. (It helps to continually coat the knife or cookie cutters with powdered sugar to keep them from sticking. A pizza wheel is great if you’re just cutting into squares or rectangles.)
  13. Dust all sides of marshmallow pieces with powdered sugar.

These are perfect for dropping in hot chocolate, coffee, or apple cider:

1. Preheat oven to 350F.

2. Crust: Mix together crushed cookies and melted butter until the texture resembles wet sand. Press into a greased pie dish, making sure to go up the sides of the dish a bit. Bake for 8–10 minutes. Remove from oven and let cool completely.

3. Caramel: Melt butter in a small pot. Whisk in brown sugar and let bubble for a minute. Stir in International Delight Caramel Macchiato. Stir frequently for 2 minutes, until caramel comes together. Stir in flaky salt and remove from heat.

4. Pour caramel over cookie crust. Tilt pie dish in a circle to swirl caramel around the crust. Chill for 2 hours to set.

5. Filling: Place 2⁄3 cup heavy cream in a small pot over low heat. Heat just until bubbles begin forming around the edge. Pour hot liquid over chocolate chips, let sit for 1 minute, then stir until melted and smooth. Let mixture cool completely.

6. Place the rest of the heavy cream in a large bowl. Beat with a hand mixer until it forms soft peaks. Beat in cooled chocolate mixture. Dollop filling on top of caramel layer and spread evenly with an offset spatula. Refrigerate for 4 hours.

7. Topping: Beat heavy cream with a hand mixer until soft peaks form. Add in 1 tablespoon International Delight Caramel Macchiato and beat for another 30 seconds. Spoon whipped cream on pie. Garnish with chocolate shavings. Slice and serve.

*DING DING DING* You are correct!

Because I wanted to swing this bad boy homemade ice cream over the top of indulgence, caramel sauce was an easy answer. Not just any caramel sauce, though… it’s homemade caramel sauce. It’s the very same caramel sauce that I use when I make Chocolate Caramel Stuffed Banana Bread, and I also use it in my Salted Caramel Fudge Brownies.

You’ll receive no judgement from me if you decide to buy store bought caramel sauce, or use my recipe for Microwave Caramel Sauce. I just like to avoid extra chemicals when I can. I also think making caramel is fun!

Wait… To reduce the risk of an ice cream headache, you should enjoy your ice cream with a warm chocolate peanut butter cookie.

Chocolate Fudge Caramel Brownies

This recipe is an oldie but a goodie! Instead of making homemade brownies from scratch, it starts with a box of brownie mix. Then the secret is mixing in extra chocolate chips and then adding a layer of caramel in between. So rich and decadent!

It’s a family tradition to bake a treat on Sundays and these caramel brownies make an appearance quite often. They are quick, easy and taste amazing. They’re super rich and fudgy, with gooey caramel oozing out. Plus I love the perfect touch that the sweetened condensed milk adds. They’re also studded with chocolate chips, making every bite perfection. You are going to LOVE them if you are a chocolate lover like me. I love anything with the words chocolate and caramel. )

Caramel Swirled Chocolate Brownies

Combine the sugar and water in a small heavy-bottomed saucepan set over medium heat. Cook, running a pastry brush dipped in water around the edges, until the sugar liquefies and the mixture comes to a boil. Boil gently, without stirring, until the mixture turns a rich, amber color, about 5 minutes.

Averting your face and stirring constantly with a wooden spoon, stir in the whip topping. As the mixture subsides, stir in the margarine until melted. Remove from the heat. Cool slightly while you prepare the brownie.

For the Brownies

Preheat the oven to 350°F. Lightly grease an 8-inch square baking pan lined with Gefen Parchment Paper, allowing two-inches of overhang on two of the sides.

Melt together the semisweet and unsweetened chocolate with the margarine in the top of a double boiler set over hot, not boiling, water. Remove from the heat.

Whisk in the sugar. One at a time, whisk in the eggs. Whisk in the vanilla. Stir in the potato starch and the matzah cake meal. Transfer the brownie batter to the prepared pan, spreading it evenly.

Drizzle the caramel mixture over the top of the brownies in a decorative random pattern. Using the tip of a knife or a small skewer, draw the caramel lightly through the brownie mixture, without really mixing the two together.

Bake in the center of the preheated oven until a cake tester or toothpick inserted in the center comes out with moist crumbs still clinging to it, 25 to 30 minutes. Cool completely.

These brownies fall squarely into the fudgy camp, and not the cake-like camp. If you&rsquore partial to cakey brownies, feel free to increase the potato starch by 2 tablespoons and the matzah cake meal by 1 tablespoon. You can also add 1/2 cup of chopped toasted walnuts to the batter if you desire. The brownies are also divine served with a scoop of strawberry or raspberry gelato.

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