3 Fruit and Caramel Combos To Cozy Up With This Autumn

Fig Cast-Iron Cobbler with Vanilla Spiced Caramel Sauce

This fresh fig cobbler makes a stunning centerpiece for a fall gathering, and we won’t tell if you save a slice for breakfast—there is fruit in it, after all! Werther’s Chewy Caramels give you a head start on the elegant sauce. If you can’t wait to dig in, the sauce will melt into the warm cake like a glaze, but, if you can wait, squiggles of caramel make this cake even more appetizing.

YIELDS: 8-10 servings PREP TIME: 20 mins TOTAL TIME: 1 hr 15 mins

Ingredients

FOR THE COBBLER

7 tbsp. unsalted butter, room temperature, divided
1 c. all-purpose flour
½ tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
⅔ c. granulated sugar
1 large egg
⅓ c. buttermilk
1 c. sliced almonds, divided
3 c. fresh figs, trimmed and halved or quartered

FOR THE CARAMEL SAUCE

1 10.8-oz bag Werther’s Original Chewy Caramels, pieces unwrapped
¼ c. heavy cream
3 tbsp. water
1 vanilla bean pod, scraped and reserved for another use
¼ tsp. ground cinnamon
¼ tsp. ground cardamom
Pinch of salt
1 tbsp. brandy or bourbon, optional

Directions

1. Make the batter: Preheat oven to 375˚ F. Grease a 9-inch cast-iron pan with 1 tablespoon butter and dust with flour; tap out excess flour.
2. In a medium bowl, whisk together flour, baking powder, baking soda and salt and set aside. In the bowl of a stand mixer, beat the remaining 6 tablespoons butter with the sugar until pale, about 4 minutes. Scrape down the sides of the bowl and beat in the egg, scraping down again after incorporating. Add dry mixture in three batches, alternating with buttermilk, until fully incorporated. With a rubber spatula, fold in ⅔ cup sliced almonds.
3. Transfer batter to the prepared skillet and spread evenly. Sprinkle remaining sliced almonds on top and arrange figs cut-side up. Bake for 40 minutes or until a cake tester comes out clean.
4. Make the caramel sauce: In a small saucepan over low heat, add the cream, water, vanilla, cinnamon, and cardamom. Stir constantly and do not allow the mixture to boil. Add half the caramels and stir until fully melted. Add the remainder and stir until fully melted into a homogenous sauce. If sauce becomes too thick, add water, 1 tablespoon at a time. Stir in the salt and the liquor, if using. Drizzle sauce over the cooled cake. The sauce will keep in an airtight container in the refrigerator for up to 2 weeks.

Caramel Apple Mug Cake

After a day of apple picking (or a trip to the store), this cake is the perfect way to enjoy the (literal) fruits of your labor without turning on the oven or waiting for a full cake to bake and cool. Werther’s Chewy Caramels melt easily in the microwave and their real cream and butter lend richness to peak-season apples.

YIELDS: 1 serving PREP TIME: 2 mins TOTAL TIME: 5 mins

Ingredients

½ apple, thinly sliced, divided
3 Werther’s Original Chewy Caramels, unwrapped and roughly chopped
2 tbsp. unsalted butter, melted
1 tbsp. brown sugar
1 large egg
1 tsp. vanilla extract
¼ c. all-purpose flour
2 tbsp old-fashioned oats
¼ tsp. baking powder
¼ tsp. ground cinnamon, plus more for garnish
Pinch of salt

Directions

1. To a microwave-safe 10-ounce mug, add half the apple slices, 1 chopped caramel, and ½ tablespoon melted butter. Microwave on full power for 30 seconds.
2. In a small bowl, whisk 1 tablespoon of the remaining melted butter with the brown sugar, egg, and vanilla. Stir in the flour, oats, baking powder, cinnamon, and salt until just combined. Spoon batter into the mug over the apples and top with the remaining apple slices. Drizzle with the remaining ½ tablespoon butter and sprinkle with the remaining chopped caramels.
3. Microwave again on full power for 1 minute, 40 to 50 seconds until fully cooked. Sprinkle with cinnamon, then allow to cool slightly for about 1 minute before consuming.

Caramel and Pear Bread Pudding Bites

Bread pudding is always rich and comforting, but the addition of ripe pears and pockets of gooey caramel in this version takes it to another level. Werther’s Chewy Caramels are incorporated both inside and on top of each mini-muffin-size morsel, ensuring that the caramel comes through in every bite.

YIELDS: 6 servings PREP TIME: 15 mins TOTAL TIME: 50 mins

Ingredients

Cooking spray
2 tbsp. unsalted butter, melted
½ c. milk
½ c. heavy cream
¼ c. granulated sugar
½ tsp. ground cinnamon
½ tsp. ground ginger
½ tsp vanilla extract
1 large egg, plus 1 egg yolk
3 c. diced brioche, cut into ½-inch cubes
1 small pear, diced into ¼-inch cubes
15 Werther’s Original Chewy Caramels, unwrapped and roughly chopped

Directions

1. Preheat oven to 325˚ F. Grease the cups of a muffin or mini-muffin pan with cooking spray.
2. In a medium bowl, whisk together melted butter, milk, cream, sugar, cinnamon, ginger, vanilla, egg, and egg yolk until combined. Add bread cubes and diced pear and stir until fully combined. Gently fold in ⅔ of the chopped caramels.
3. Divide the mixture evenly between the muffin cups and top each with a few pieces of the reserved chopped caramels. Bake for 20 to 24 minutes, until the tops are golden and bread pudding is baked through. Let cool slightly before removing from pan and serving.