Caramel Dumplings
By America's Test KitchenPublished on February 16, 2022
Time
1 hour
Yield
Serves 6 to 8
Ingredients
Before You Begin
When making the caramel, be aware that the mixture will bubble vigorously when you add boiling water to the sugar, but that quickly subsides. In step 2, don't stir before the sugar begins to melt or the sugar will clump and your caramel will be granular. For an accurate measurement of boiling water, bring a full kettle of water to a boil and then measure out the desired amount. Serve with a dollop of whipped cream, if desired.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Process flour, ½ cup sugar, butter, baking powder, and salt in food processor until combined. Add milk and vanilla and process until mixture forms soft batter, about 30 seconds.
- Place remaining 1 cup sugar in 12-inch ovensafe skillet. Cook over medium heat, without stirring, until sugar begins to melt, 1 to 2 minutes. Cook, stirring constantly with wooden spoon, until sugar turns deep amber brown, about 5 minutes. Carefully pour ½ cup boiling water into sugar syrup and let bubbling subside. Add remaining 2 cups boiling water and let bubbling subside. Gently stir mixture until completely smooth.
- Using ¼-cup dry measuring cup, carefully dollop dumpling batter over caramel. Transfer skillet to oven and bake until tops of dumplings are well browned, 30 to 35 minutes, rotating skillet halfway through baking. Let cool for 10 minutes before serving. To serve, scoop dumplings into individual bowls and spoon caramel over top.
Time
1 hourYield
Serves 6 to 8Ingredients
Ingredients
Ingredients
Why This Recipe Works
This delightfully old-fashioned recipe comes to you courtesy of Beth Anne Cacka of Canby, Oregon, who received it as a wedding gift from her grandmother. Caramel dumplings had a heyday back in the 1930s and recipes often appeared in newspapers during that time, but one of the first cookbooks to include a version was Elizabeth Hedgecock Sparks's North Carolina and Old Salem Cookery from 1955. To transform a few humble ingredients into this sweetly comforting dessert, mix up the simple dumpling batter, spoon dollops of it on top of a caramel sauce you've cooked in a skillet, and then transfer the skillet to the oven to bake.
Before You Begin
When making the caramel, be aware that the mixture will bubble vigorously when you add boiling water to the sugar, but that quickly subsides. In step 2, don't stir before the sugar begins to melt or the sugar will clump and your caramel will be granular. For an accurate measurement of boiling water, bring a full kettle of water to a boil and then measure out the desired amount. Serve with a dollop of whipped cream, if desired.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Process flour, ½ cup sugar, butter, baking powder, and salt in food processor until combined. Add milk and vanilla and process until mixture forms soft batter, about 30 seconds.
- Place remaining 1 cup sugar in 12-inch ovensafe skillet. Cook over medium heat, without stirring, until sugar begins to melt, 1 to 2 minutes. Cook, stirring constantly with wooden spoon, until sugar turns deep amber brown, about 5 minutes. Carefully pour ½ cup boiling water into sugar syrup and let bubbling subside. Add remaining 2 cups boiling water and let bubbling subside. Gently stir mixture until completely smooth.
- Using ¼-cup dry measuring cup, carefully dollop dumpling batter over caramel. Transfer skillet to oven and bake until tops of dumplings are well browned, 30 to 35 minutes, rotating skillet halfway through baking. Let cool for 10 minutes before serving. To serve, scoop dumplings into individual bowls and spoon caramel over top.
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