25 lb. Baby Ruth® Minis

Featured Recipe

Baby Ruth® Vanilla Caramel Molten Cake
1 lb. salted butter
2 1/2 cups Baby Ruth®, chopped very fine
8 whole eggs
8 egg yolks
4 oz. plus 2 tbsp. powdered sugar, divided
1 cup whipped heavy cream, chilled
1/2 cup Baby Ruth®, chopped into 1/4" pieces
2 oz. vanilla syrup, warmed
4 tbsp. caramel dessert syrup

1. Lightly coat mini cake pans or a muffin tin with food release spray, then set aside.
2. Melt butter and 2 1/2 cups Baby Ruth® together over a double boiler. Whisk until smooth. Remove from heat and cool to room temperature.
3. In a separate bowl, whisk together the eggs, egg yolks, and 4 oz. powdered sugar. Gradually stir in the melted Baby Ruth® mixture until well combined, careful to avoid whipping too much air into the mixture.
4. Divide batter into prepared pan and freeze until frozen solid.
5. Preheat oven to 450 degrees Fahrenheit. Place frozen cakes onto a cookie sheet and bake until cakes are puffed but still jiggly in the center, approximately 6 to 8 minutes.
6. Use a sharp knife to cut along the edge of the cake pan to release the cakes. Gently invert each cake onto a serving plate so they do not deflate.
7. With a piping bag and decorating tip, garnish the top of each cake with whipped cream sweetened with powdered sugar. Top with remaining Baby Ruth® pieces and drizzle with vanilla syrup. Serve immediately with a side of ice cream, if desired.

Yield: (6) 3" round molten cakes