The Daring Bakers get a Sugar Rush (Vanilla Bean Caramels)

I’m late! I’m late! For a Very Important Date!

That’s right, I’m late at posting my Daring Baker Challenge for November. We had such a busy birthday weekend, I didn’t get around to posting it on Saturday like I should have. I apologize, and without further ado, I will share the recipe with you that gave 1,000’s of bakers across the globe on a sugar rush. :)

This month’s challenge was hosted by Dolores with help from her trusty sidekicks Alex, Jenny, and for a little alternative baking help, Natalie. Thank you so much to you wonderful bakers, I really had a great time with these recipes that we had this month.




  1. Alexa says

    Great job on the DB challenge! I made the frosting but it was too much for me, so I didn’t put it on there. Your cupcakes and caramels look stunning and delicious!

  2. Dolores says

    Beautiful cupcakes… I love the peanut topping. I’m so glad you found the time to join us this month. Great job!

  3. Trishy says

    Hi, I just discovered this cake recipe and have to say this is the best recipe ever! My son is recently gluten free and also dairy free. These cakes work perfectly. Parents at his party couldn't believe they were gluten and dairy free. Today we had a friend over who has an egg allergy and they even work well with egg replacer. Awesome!
    I didn't bother doing the caramelised butter frosting (I wasn't sure if it would work non-dairy) but I made just a butter cream with dairy free margarine, golden syrup and icing sugar. It is delicious.
    Thanks for this recipe :)

  4. Jeanine says

    @Trishy That is wonderful, Trishy! So glad to hear that you've had success changing things to dairy & egg free as well. That is awesome! Love when I hear about kids getting to be normal, that's what it's all about!

    • says

      Thanks, Nettie! I usually try to make a batch or two during the holidays, the never last long. in years past, my thermometer hasn’t worked properly – if it’s too soft in the end, I put it back in the pot & cook it a little longer (bring it back up to a boil). If it turns out rock hard, I put it back in the pot, slowly melt it, and add a little more cream to soften it up. (Too runny also makes fabulous caramel sauce) 😉


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