Caramel Ring
A sweet caramel ring baked over biscuits with pecans and cherries, offering rich flavors and a delightful presentation perfect for sharing at gatherings.
Ingredients
Instructions
- Place butter in an 8-inch round dish.
- Microwave on High 45 to 60 seconds until melted.
- Sprinkle brown sugar over melted butter.
- Add light corn syrup and stir well with a fork.
- Place a 4-ounce drinking glass or 6-ounce custard cup, open side up, in the center of the dish.
- Sprinkle pecan halves and quartered maraschino cherries around the glass.
- Arrange biscuits over the mixture in a petal shape, squeezing to fit.
- Microwave at Medium (5) for 8 to 10 minutes.
- Remove the glass and invert the dish onto a serving plate.
- Let the dish stand over the rolls for a few minutes before serving.
Tips & Substitutions
For a richer flavor, consider using unsalted butter and adding a pinch of salt to the sugar mixture. If you don't have pecans, walnuts or almonds can be used as a substitute. You can also experiment with different fruits like pineapple or peaches instead of maraschino cherries for a unique twist. Ensure the biscuits are tightly packed to create a better shape during cooking.
Serving Suggestions
Serve the caramel ring warm for the best flavor, and consider pairing it with whipped cream or vanilla ice cream for a delightful dessert. This dish also goes well with a side of fresh fruit or a light salad to balance the sweetness. It can be a great addition to brunch alongside dishes like Oven Pancakes or Grannie'S Macaroni.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the caramel ring in a microwave-safe dish covered with a damp paper towel and heat for 20-30 seconds. Alternatively, you can warm it in a preheated oven at 350°F (175°C) for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Caramel Ring contains roughly 340 calories, with 2g protein, 45g carbohydrates, and 18g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of biscuit for this recipe?
Yes, you can use any refrigerated biscuit dough, including flaky or buttermilk varieties. However, ensure that the cooking time is adjusted if the biscuits are thicker or thinner than the standard ones to ensure they cook through evenly.
What can I use instead of corn syrup?
If you don’t have light corn syrup, you can substitute it with honey or maple syrup, though this may slightly alter the flavor. Just keep in mind that honey is sweeter, so you might want to reduce the amount of sugar used in the recipe.
How do I prevent the biscuits from burning in the microwave?
To avoid burning, ensure your microwave is set to the correct power level. Start with the lower end of the cooking time and check for doneness. If the biscuits are golden brown, you can stop the cooking process earlier to prevent them from drying out.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).