How to Use Up Leftover Caramel Candy

Butter and sugar. Need we say more? Here are a few ways to use extra caramel candy to its full potential.

This article and recipe were created in collaboration with

Some of the best things in life are primarily made out of little more than butter and sugar: Pie crusts, crêpes, and frosting, to name a few. But our favorite iteration of the dynamic duo is caramel, hands down. The gooey, melty mixture that results from simmering sugar and butter is the stuff of dreams. But once it’s packaged into individual candies, it can become relegated to an occasional treat from the snack drawer — here are a few ways to use caramel in so much more. Right after you pop one into your mouth for inspiration, of course.

Melt the candies down in a small saucepan, then pour the mixture over ice cream for a slightly-hardened layer that will make vanilla ice cream less, well, vanilla.

Drop a caramel into your morning coffee or tea as a replacement for your sweetener — or drizzle some melted caramel over the foam on your cappuccino.

Melt the candies into a sugary dip for an afternoon treat that will make any fruit into an impromptu dessert. Those apples you keep on your kitchen counter have never tasted so good.

Chop caramel, then fold it into brownie batter. When you pull the brownies out of the oven, the chocolate base marbled with caramel will be irresistible — and so will the smell emanating from your kitchen.

Live.Love.Lux Tip: Never worry about uneven baking, thanks to the dual-fan convection heat in your Electrolux wall oven — you’ll get perfect brownies, every time.

leftover caramel

Dark Chocolate Cupcakes With Caramel Swirl and Cocoa Whipped Cream

Servings: 12 to 16 cupcakes



For the cupcakes:

One 14-ounce package caramels, unwrapped

1 ½ cups all-purpose flour

1 ½ cups unsweetened cocoa powder

1 cup white sugar

½ teaspoon baking soda

½ teaspoon baking powder

¾ teaspoon salt

1 cup sour cream

½ cup milk

4 eggs, beaten

½ cup butter, melted

¼ cup maple syrup

1 teaspoon vanilla extract

1 cup dark chocolate chips

2 tablespoons heavy cream

For the cocoa whipped cream:

1 cup heavy whipping cream, cold

2 tablespoons unsweetened cocoa powder

2 to 4 tablespoons granulated sugar, to taste


Heat the oven to 350° F and line a muffin tin with paper liners (you might need to line a few extra, as well).

Cut half of the caramels into small cubes. Set aside.

Now make the cupcake batter: In a large bowl, mix together all of the dry ingredients (flour through salt on the ingredient list).

In another bowl, mix together the wet ingredients (sour cream through vanilla extract on the ingredient list).

Make a well in the center of the dry ingredients, add the wet ingredients, and fold with a rubber spatula until everything is just incorporated.

Fold in the chocolate chips and the caramel cubes.

Melt the other half of the caramels with 2 tablespoons of cream on the stovetop over medium heat, stirring until completely smooth and melted.

Carefully spoon the batter into the muffin tins, filling them 2/3 of the way. Drop a heaping teaspoonful of melted caramel on the top of the cupcakes, then use a toothpick or a knife to swirl it into the batter using a circular motion.

Bake the cupcakes for about 25 minutes, or until the center is set and a tester comes out clean. Allow them to cool slightly in the pan before transferring to a wire rack to cool completely.

Make the cocoa whipped cream: Beat the cream in a stand mixer fitted with a mix attachment, then gradually add in the cocoa powder and the granulated sugar just until the whipped cream reaches stiff peaks and is thickened and spreadable. Top each cupcake with whipped cream.

Photos by James Ransom.

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