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Salted caramel recipe

Salted caramel recipe

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  • Dish type
  • Dessert
  • Dessert sauces
  • Toffee sauce

Everyone loves salted caramel, who doesn't! So why not make your own? It can be used as a sauce or even to bake into things like cookies!


Yorkshire, England, UK

81 people made this

IngredientsServes: 6

  • 40g unsalted butter
  • 50g caster sugar
  • 50g light brown sugar
  • 50ml double cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt (add less or more for desired taste)

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Combine the butter, caster sugar and brown sugar in a saucepan and place on a medium heat, stir until the butter has melted and the sugar has dissolved.
  2. Pour in the double cream, vanilla and salt and swirl the pan occasionally. Cook for a couple of minutes until you get a nice caramel consistency. Take off the heat and pour into a container, allow to cool before using.

See it on my blog

Recently viewed

Reviews & ratingsAverage global rating:(3)

Reviews in English (3)

Dead easy to do, although you do have to keep a constant eye on it as sugar burns very quickly. I used kosher salt and it’s turned out very well. I’m happy as my other half always says whenever he eats salted caramel that he can’t taste the salt. Now he can!-08 Dec 2017

Quick and easy, taste as good as shop bought and for a fraction of the cost.-16 Jan 2017

Love salted caramel! Especially on muffins mmmm-13 Apr 2016


Posted on January 12, 2021 in Beginner, Desserts, Easy, Intermediate, Quick, Snacks, Tasty

Cannabis Caramels. Not only does it have a ring to it, but these caramels taste great. What I really like about these caramels is that they are easily concealable and simple to make. Not only that, but there’s a lot you can do with them too! I regularly attend the cannabis cup and every year people get more creative with their thc edibles, especially caramels. Now, the cannabis caramel recipe we are using today is basic, but can be touched up upon if you’d like. We don’t need a whole lot of ingredients for this one, but we will need the following.

Ingredients

  • 1 cup of cannabutter
  • 1 cup of corn syrup
  • Dash of salt
  • 2 1/2 cups of brown sugar
  • 14 oz of condensed milk
  • 1 tsb of vanilla

Directions

So the first step of this recipe is to melt your 1 cup of cannabutter down in a medium sized pot on the stove. Then you are going to mix in the dash of salt and 2 1/2 cups of brown sugar. Once these ingredients have combined, stir in the milk and corn syrup. It should be noted here that you are going to want to consistently continue to stir the mixture throughout the entire process. We are working with a small amount of caramels here so it is advised to let this mixture heat up on medium to high heat for around 12 to 15 minutes, or until the mixture starts to turn into a goo and harden. It is at this point that we are going to mix in the 1 tablespoon of vanilla. Once the vanilla has been evenly dispersed, pour the caramel into a 9吉 inch pan and let them cool. A 9吉 inch pan is not required, but I’ve found it works best with the amount of caramel we are working with here. Once these are cooled, cut wrap and serve. As an added tip, I personally like to add coarse salt on top or drizzle them in some melted chocolate. Get creative here, the sky is the limit!

Now the recipe you will see in the video below is very different that what I’ve outlined above. It follows the same basic format but this guy uses 45 grams of high quality bubble hash yielding 45 caramels. These caramels are no joke (for experienced users only) and are similar to some that I’ve seen at the Cannabis Cup. It should be noted with this recipe, and all of the others on the site, that what I’ve provided is only a starting point. Feel free to improve upon the recipe and let us know what we can do better in the comments below. Better yet, submit it and we can update our recipe or give you your own post!

As always, subscribe to our newsletter and follow us on twitter to stay up to date with the latest and greatest cannabis recipes. Until next time folks!


What To Do With Salted Caramel Vodka / Pinnacle Salted Caramel Vodka 75cl Vip Bottles / This salted caramel white russian is the perfect thing to sip as you're prepping thanksgiving dinner or while you're decorating your christmas tree.

What To Do With Salted Caramel Vodka / Pinnacle Salted Caramel Vodka 75cl Vip Bottles / This salted caramel white russian is the perfect thing to sip as you're prepping thanksgiving dinner or while you're decorating your christmas tree.. A great after dinner drink and also goes great as part of your fall or thanksgiving themed menu. When you require amazing suggestions for this recipes, look no additionally than this list of best salted caramel vodka drinks from 25 best ideas about salted caramel vodka on pinterest. You can simply make a second batch with no salt. Sure, you can buy salted caramel flavored vodka off the shelf, but i prefer infusions because they keep the essence of the thing you're infusing them with. If it's already solidified that's ok.

Salted caramel and icelandic vodka make an irresistible mix. In a mixing glass, muddle all ingredients except vodka. Smirnoff kissed caramel vodka (30% abv/ 60 proof, $12.99) reminds us of the smell when you open a box of cracker jack, with caramel, salt the vodka qualities emerge sooner with kissed caramel than they do with the iced cake, with light black pepper notes coming in at the start of the midpalate. A great after dinner drink and also goes great as part of your fall or thanksgiving themed menu. You can also drizzle caramel into the glass and add a soft caramel.

Stoli Salted Caramel Vodka Delivered Near You Saucey from res.cloudinary.com The caramel apple crisp is an orange colored cocktail made from effen salted caramel vodka, red apple schnapps, apple cider and sour mix, and served in a chilled cocktail glass. See more ideas about caramel vodka, salted caramel vodka, salted caramel. Why are we showing you how to make salted caramel vodka? Drizzled through chocolate brownies, roasted over almonds, and even infused with vodka, the so that's why your love for the gooey stuff is harder to keep in check. Karamellsirup selber machen karamellsirup zubereiten karamellsirup herstellen do it yourself. The best salted caramel recipes on yummly | chocolate salted caramel cupcakes, salted caramel thumbprint caramel cupcakes with salted caramel buttercreamwhat charlotte baked. You can simply make a second batch with no salt. Todka xs salted caramel vodka hails from newquay in cornwall, which is apparently the surfing capital of england!

Rumchata, martini, caramel vodka, ice, caramel, coarse.

You can also drizzle caramel into the glass and add a soft caramel. The best caramel vodka drinks recipes on yummly | warm salted caramel vodka cider , salted caramel chocolate todka xs salted caramel vodka kissed caramel mule 5 recipes for smirnoff kissed caramel bremers wine and liquor smirnoff kissed caramel flavors. For the vodka, i went with three olives because this recipe needs a vodka that's smooth and drinkable on its own. Karamellsirup selber machen karamellsirup zubereiten karamellsirup herstellen do it yourself. What's not to love about this combination of two fantastic seasonal flavors? Well, it has salted caramel vodka in it. A sip of this yummy cocktail will warm you up on a chilly autumn night. Smirnoff kissed caramel vodka (30% abv/ 60 proof, $12.99) reminds us of the smell when you open a box of cracker jack, with caramel, salt the vodka qualities emerge sooner with kissed caramel than they do with the iced cake, with light black pepper notes coming in at the start of the midpalate. In a saucepan, bring the apple cider and cinnamon to a boil. It has nothing to do with being. Just drink it over ice. Selv om det er en naturlig følgesvenn i søte og kremrike drinker som en hvit russisk, er det veldig bra når du bare toppet med. Once they're all in, they tend to clump.

As it turns out, salted caramel is the most loved recipe on my website. The best caramel vodka drinks recipes on yummly | warm salted caramel vodka cider , salted caramel chocolate todka xs salted caramel vodka kissed caramel mule 5 recipes for smirnoff kissed caramel bremers wine and liquor smirnoff kissed caramel flavors. In a saucepan, bring the apple cider and cinnamon to a boil. Shake hard for 30 secs to add volume to the egg white. See more ideas about caramel vodka, salted caramel vodka, salted caramel.

Salted Caramel Vodka Recipe Mix That Drink from mixthatdrink.com Todka xs salted caramel vodka hails from newquay in cornwall, which is apparently the surfing capital of england! Salted caramel vodka recipe 17. Salted caramel and icelandic vodka make an irresistible mix. Dette er en enkel vodka å drikke rett, bare slapp av og nyt det. If you like caramel in your drinks or as a sweet treat, you will enjoy this salted caramel white russian. In a mixing glass, muddle all ingredients except vodka. Reduce heat, and add the pinnacle salted caramel vodka. For the vodka, i went with three olives because this recipe needs a vodka that's smooth and drinkable on its own.

Once they're all in, they tend to clump.

Dette er en enkel vodka å drikke rett, bare slapp av og nyt det. 20 ideas for salted caramel vodka drinks. In a saucepan, bring the apple cider and cinnamon to a boil. For the salt, anything will do but i used sea salt. Collection by sheree billing • last updated 11 weeks ago. You can also drizzle caramel into the glass and add a soft caramel. Try to compress pdf file fastly for free in one click. Salted caramel rumchata martini 2 parts rumchata 1 part. 2 parts effen salted caramel vodka 1/4 part simple syrup 5 caramel popcorn kernels, popped, plus additional for garnish. Once they're all in, they tend to clump. You can simply make a second batch with no salt. The good thing about vodka is, compared to most other drinks it is reletively flavourless which means you can mix it with almost anything. This step by step guide is so easy, even my gran can do it.

Just like my other dairy liqueurs, this salted caramel vodka uses long life cream. You can simply make a second batch with no salt. Continue to mix/shake/stir over the next couple of days until all of the caramels have dissolved into the vodka. A sip of this yummy cocktail will warm you up on a chilly autumn night. Homemade caramel vodka caramel vodka is regularly served as shots here in benidorm caramel vodka is regularly served as shots here in benidorm, but if you are missing it at home, try this simply homemade caramel vodka recipe.

The Lakes Salted Caramel Vodka Liqueur Salted Caramel Vodka from www.lakesdistillery.com For the salt, anything will do but i used sea salt from. Made from only 4 simple ingredients in only 10 minutes, this homemade caramel is so today i'm showing you 50 different ways to eat salted caramel and trust me, after trying this 1 time… you'll be hooked like the rest of us. Salted bourbon butterscotch sauce adds a rich caramel flavor to this holiday take on the classic white russian cocktail as butterscotch white russian. Using long life cream gives you better shelf life, but if you can't find it you can use thickened cream (but keep the finished product refrigerated and use. Drizzled through chocolate brownies, roasted over almonds, and even infused with vodka, the so that's why your love for the gooey stuff is harder to keep in check. When you require amazing suggestions for this recipes, look no additionally than this list of best salted caramel vodka drinks from 25 best ideas about salted caramel vodka on pinterest. Oh, and you'll never guess just how simple it is to make this. And it's alllllllll kinds of perfect for an appletini.

Using long life cream gives you better shelf life, but if you can't find it you can use thickened cream (but keep the finished product refrigerated and use.

Sure, you can buy salted caramel flavored vodka off the shelf, but i prefer infusions because they keep the essence of the thing you're infusing them with. After 4 or 5 days you will be able to strain your vodka through a coffee filter into another bottle, you might have to replace the filter. For the salt, anything will do but i used sea salt. If it's already solidified that's ok. The best caramel vodka drinks recipes on yummly | warm salted caramel vodka cider , salted caramel chocolate todka xs salted caramel vodka kissed caramel mule 5 recipes for smirnoff kissed caramel bremers wine and liquor smirnoff kissed caramel flavors. Rumchata, martini, caramel vodka, ice, caramel, coarse. You can find this in the long life milk section, in small 200ml cartons. Homemade caramel vodka caramel vodka is regularly served as shots here in benidorm caramel vodka is regularly served as shots here in benidorm, but if you are missing it at home, try this simply homemade caramel vodka recipe. As it turns out, salted caramel is the most loved recipe on my website. Do they have huge sizes? For the salt, anything will do but i. And it's alllllllll kinds of perfect for an appletini. Using long life cream gives you better shelf life, but if you can't find it you can use thickened cream (but keep the finished product refrigerated and use.

Drizzled through chocolate brownies, roasted over almonds, and even infused with vodka, the so that's why your love for the gooey stuff is harder to keep in check. A great after dinner drink and also goes great as part of your fall or thanksgiving themed menu. Salted caramel vodka recipe 17. Rumchata, martini, caramel vodka, ice, caramel, coarse. Todka xs salted caramel vodka hails from newquay in cornwall, which is apparently the surfing capital of england!

Source: i2-prod.gloucestershirelive.co.uk

Oh, and you'll never guess just how simple it is to make this. And it's alllllllll kinds of perfect for an appletini. You can find this in the long life milk section, in small 200ml cartons. Collection by sheree billing • last updated 11 weeks ago. Get to know our favorite west coast wineries from penfolds to brion more.

Bailey s salted caramel and espresso martini 18. For salted caramel vodka just add a tiny bit of salt to taste. You can find this in the long life milk section, in small 200ml cartons. Why are we showing you how to make salted caramel vodka? Just like my other dairy liqueurs, this salted caramel vodka uses long life cream.

It has nothing to do with being. The caramel apple crisp is an orange colored cocktail made from effen salted caramel vodka, red apple schnapps, apple cider and sour mix, and served in a chilled cocktail glass. See more ideas about caramel vodka, salted caramel vodka, salted caramel. A cocktail made with vodka, coffee liqueur and cream, the white russian is actually a spin off the black russian cocktail. Rumchata, martini, caramel vodka, ice, caramel, coarse.

For the vodka, i went with three olives because this recipe needs a vodka that's smooth and drinkable on its own. And it's alllllllll kinds of perfect for an appletini. This step by step guide is so easy, even my gran can do it. Made from only 4 simple ingredients in only 10 minutes, this homemade caramel is so today i'm showing you 50 different ways to eat salted caramel and trust me, after trying this 1 time… you'll be hooked like the rest of us. Todka xs salted caramel vodka hails from newquay in cornwall, which is apparently the surfing capital of england!

Source: www.thespruceeats.com

Todka xs salted caramel vodka hails from newquay in cornwall, which is apparently the surfing capital of england! Do they have huge sizes? If you must, mix 2 shots rum chata with 1 shot caramel vodka and serve in a salt rimmed martini glass. Just drink it over ice. Well, it has salted caramel vodka in it.

Get to know our favorite west coast wineries from penfolds to brion more. Karamellsirup selber machen karamellsirup zubereiten karamellsirup herstellen do it yourself. A cocktail made with vodka, coffee liqueur and cream, the white russian is actually a spin off the black russian cocktail. For the salt, anything will do but i used sea salt from. Just drink it over ice.

Oh, and you'll never guess just how simple it is to make this. The good thing about vodka is, compared to most other drinks it is reletively flavourless which means you can mix it with almost anything. After 4 or 5 days you will be able to strain your vodka through a coffee filter into another bottle, you might have to replace the filter. The best salted caramel recipes on yummly | chocolate salted caramel cupcakes, salted caramel thumbprint caramel cupcakes with salted caramel buttercreamwhat charlotte baked. Why are we showing you how to make salted caramel vodka?

2 parts effen salted caramel vodka 1/4 part simple syrup 5 caramel popcorn kernels, popped, plus additional for garnish. If you like caramel in your drinks or as a sweet treat, you will enjoy this salted caramel white russian. Pour the pecan salted caramel syrup, vodka, egg whites, clementine juice and bitters into a cocktail shaker. Recipe and methods for homemade salted caramel vodka. A sip of this yummy cocktail will warm you up on a chilly autumn night.

Source: s3-eu-west-1.amazonaws.com

For the salt, anything will do but i used sea salt.

Salted caramel vodka recipe 17.

Source: media-verticommnetwork1.netdna-ssl.com

Selv om det er en naturlig følgesvenn i søte og kremrike drinker som en hvit russisk, er det veldig bra når du bare toppet med.

Source: products2.imgix.drizly.com

When you get to the point where you've added the cream and are heating up the caramel for the final time just add in the first batch.

For the salt, anything will do but i.

Source: images-na.ssl-images-amazon.com

And it's alllllllll kinds of perfect for an appletini.

Made from only 4 simple ingredients in only 10 minutes, this homemade caramel is so today i'm showing you 50 different ways to eat salted caramel and trust me, after trying this 1 time… you'll be hooked like the rest of us.

For the salt, anything will do but i used sea salt from.

Source: s3-eu-west-1.amazonaws.com

A great after dinner drink and also goes great as part of your fall or thanksgiving themed menu.

Sure, you can buy salted caramel flavored vodka off the shelf, but i prefer infusions because they keep the essence of the thing you're infusing them with.

I wanted to do a vodka apple cider.

Selv om det er en naturlig følgesvenn i søte og kremrike drinker som en hvit russisk, er det veldig bra når du bare toppet med.

The caramel apple crisp is an orange colored cocktail made from effen salted caramel vodka, red apple schnapps, apple cider and sour mix, and served in a chilled cocktail glass.

You can find this in the long life milk section, in small 200ml cartons.

You can simply make a second batch with no salt.

If it's already solidified that's ok.

Homemade caramel vodka caramel vodka is regularly served as shots here in benidorm caramel vodka is regularly served as shots here in benidorm, but if you are missing it at home, try this simply homemade caramel vodka recipe.

Source: mk0thelittlewhintmpr.kinstacdn.com

The caramel apple crisp is an orange colored cocktail made from effen salted caramel vodka, red apple schnapps, apple cider and sour mix, and served in a chilled cocktail glass.

Salted caramel and icelandic vodka make an irresistible mix.

Then i unwrapped them and, looking at how narrow the neck of the vodka bottle is, i chopped each one it turned out this was exactly the right amount of vodka to pour out.

Source: images-na.ssl-images-amazon.com

In a mixing glass, muddle all ingredients except vodka.

Source: icdn.bottlenose.wine

Made from only 4 simple ingredients in only 10 minutes, this homemade caramel is so today i'm showing you 50 different ways to eat salted caramel and trust me, after trying this 1 time… you'll be hooked like the rest of us.

Source: img.thewhiskyexchange.com


Taste And Consistency

The end result should taste sweet and briny like you want a salted caramel sauce recipe to end up like. If it tastes burnt, it’s probably because you cooked it a bit too long. If the caramel is cracked, it’s probably because you stirred the mix after it came to a simmer. Following the recipe is easy, but it can be a bit exact.


Espresso Roast

How to Make Salted Caramel Mocha

STEP ONE

Add toffee nut syrup and dark chocolate sauce into the mug.

STEP TWO

Prepare 1 shot of espresso and pour into a mug. (1 shot = 1 oz)

We recommend brewing Starbucks® Espresso Roast via an espresso machine. If you don’t have an espresso machine, you can use a stove-top moka pot to make espresso-like coffee. To learn more, read our stove-top moka pot guide here.

You can also brew Starbucks® Espresso Roast by Nespresso® capsules for authentic café-style espresso.

STEP THREE

Stir hot espresso into chocolate and toffee nut flavorings.

STEP FOUR

Froth 2% milk using your preferred method. For more information on how to froth your milk, see our frothing guide here.

STEP FIVE

Pour frothed milk into your mug.

STEP SIX

Top with whipped cream, drizzle of caramel sauce and sprinkle of smoked sea salt and sugar topping.


Griddled pineapple with salted caramel recipe

Juicy pineapples are marinated in maple and cinnamon then griddled until caramelised. The final flourish is a drizzle of salted caramel sauce, a scattering of crunchy pecans and a scoop or two of coconut ice cream. The pineapples are also amazing cooked on the barbecue in the summer.

Ingredients

  • 1 ripe pineapple
  • 2 tbsp maple syrup
  • 1 tbsp ground cinnamon
  • 1 tbsp vegetable oil
  • 1 ripe pineapple
  • 2 tbsp maple syrup
  • 1 tbsp ground cinnamon
  • 1 tbsp vegetable oil
  • 1 ripe pineapple
  • 2 tbsp maple syrup
  • 1 tbsp ground cinnamon
  • 1 tbsp vegetable oil
  • 240 ml maple syrup
  • 2 tbsp vegan butter
  • 60 ml vegan cream
  • 2 pinches salt (or to taste)
  • 8.4 fl oz maple syrup
  • 2 tbsp vegan butter
  • 2.1 fl oz vegan cream
  • 2 pinches salt (or to taste)
  • 1 cup maple syrup
  • 2 tbsp vegan butter
  • 0.3 cup vegan cream
  • 2 pinches salt (or to taste)
  • 125 g pecans, slightly crushed
  • 4 scoops of vegan coconut ice cream
  • 4.4 oz pecans, slightly crushed
  • 4 scoops of vegan coconut ice cream
  • 4.4 oz pecans, slightly crushed
  • 4 scoops of vegan coconut ice cream

Details

  • Cuisine: Caribbean
  • Recipe Type: Pineapple
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 30 mins
  • Serves: 4

Step-by-step

  1. First make the salted caramel sauce. Pour the maple syrup into a non-stick saucepan set over a medium heat and bring to a gentle boil, then allow the syrup to bubble away for about 15 minutes. Stir occasionally with a wooden spoon to reduce the bubbles.
  2. Add the butter and stir until it has completely melted.
  3. Whisking the sauce constantly, gradually add the cream until it has all been combined. Add the salt and mix in well, then pour the sauce into a jar or bowl and set aside to cool.
  4. Meanwhile, place the pineapple on a chopping board on its side and, using a large sharp knife, slice off the base of the fruit and the green top &ndash cutting through the pineapple 1&ndash2cm (0.5-1in) from the base of the leaves.
  5. Stand the pineapple up and begin to carefully slice away the outer peel, cutting from top to bottom and following the contours of the pineapple. Lay the pineapple on its side and cut into 5cm (2in) slices.
  6. Place the pineapple in a large bowl, then add the maple syrup and cinnamon and stir to coat the pineapple evenly. Leave to marinate for about 30 minutes.
  7. Place a griddle pan (or a heavy-based frying pan) over a medium heat and add the vegetable oil.
  8. Add the pineapple slices and cook for about 5 minutes on each side or until heated through and lightly chargrilled.
  9. Divide the griddled pineapples between plates and serve with a generous scoop of coconut ice cream, a drizzle of the salted caramel sauce and a sprinkling of crushed pecans.

This recipe is from Rachel Ama&rsquos Vegan Eats (Ebury Press, £20). Photography by Haarala Hamilton.

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Chocolate-Dipped Salted Caramels

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We can’t get enough of these salty-sweet treats. Make a batch, put them in small candy boxes, and your holiday shopping is complete.

Special equipment: For coating the caramels in chocolate, you’ll need a kitchen scale and a chocolate thermometer such as CDN ’s.

What to buy: Professional pastry chefs use a type of chocolate known as couverture, which sets up nicely because it contains more cocoa butter than regular chocolate. The only trick is, you need to temper it. For this recipe, we used El Rey 58.5 percent dark chocolate Discos they can be found at many specialty grocery stores or online.

Game plan: The caramels can be made ahead of time and stored in an airtight container until ready to coat.

In our experience, it’s best to avoid tempering chocolate on a hot day or to work in an air-conditioned space. Chocolate behaves best at a room temperature between the mid-60s and low 70s. Also, chocolate stays in temper for only a short time, so have everything ready to go and work quickly.

Once coated, the chocolate caramels will keep for 2 weeks in the refrigerator.

This recipe was featured as part of our DIY Holiday Gifts Advent Calendar. For caramel lovers, we also recommend our caramel frosting recipe to add to more homemade treats.

Tips for Christmas

Instructions

  1. 1 Coat an 8-by-8-inch baking dish with butter. Cut a piece of parchment paper—it should be a little less than 8 inches wide and long enough so that it rides over two sides of the dish when pressed into it. Press the parchment paper flat into the baking dish, creasing the paper at the corners. Coat the parchment-lined pan with more butter and place it on a wire rack.
  2. 2 Place the cream in a large, heavy-bottomed saucepan over medium-high heat and bring to a boil, about 3 minutes. Stir in the sugar, corn syrup, and brown sugar and return to a boil, stirring constantly with a wooden spoon until the sugars have dissolved, about 3 minutes. Reduce the heat to medium and keep the mixture at a gently rolling boil, stirring occasionally, until it reaches 255°F on an instant-read thermometer, about 20 to 25 minutes. (It will reach 225°F very quickly but then very slowly rise toward 255°F.)
  3. 3 Remove the pan from heat, add the butter, vanilla, and 2 1/2 teaspoons of the fleur de sel, and stir until the butter has melted and the mixture is combined. Pour into the prepared dish and let cool until the surface of the caramel is set and the dish is only slightly warm, about 1 hour.
  4. 4 Place the dish in the freezer until the caramel is just firm, about 15 to 20 minutes (do not let it freeze for too long). Run a knife along the edges of the caramel. Using the exposed edges of parchment paper, pull the caramel slab from the pan, flip it over onto a work surface, and remove the parchment. Sprinkle with the remaining 1 teaspoon fleur de sel and press gently so that the salt adheres to the caramel. Cut into 3/4-inch squares. Line a baking sheet with parchment paper. Transfer all of the caramels to the baking sheet (making sure they don’t touch) and place in the refrigerator to harden again.
  5. 5 Bring a medium saucepan filled with 1 to 2 inches of water to a simmer over high heat once simmering, turn off the heat. Place 18 ounces of the chocolate in a dry, heatproof bowl. Set the bowl over the saucepan and, using a rubber spatula, stir until the chocolate has completely melted and has reached 118°F. (Make sure the chocolate does not come into contact with any water or exceed 120°F.)
  6. 6 Remove the bowl from the saucepan. Add the remaining 6 ounces chocolate and stir until all of the chocolate has melted and the temperature has cooled to 80°F. (To speed this step up, you can place the bowl of chocolate over a bowl of ice water—but only once all of the chocolate has melted.)
  7. 7 Once cooled, return the bowl of chocolate to the saucepan and stir until the chocolate reaches 88°F immediately remove from heat. Do not remove the thermometer from the bowl check the temperature periodically to make sure it stays between 87°F and 89°F. (The chocolate must remain in this temperature range while dipping the caramels or it will not set properly.) Keep the saucepan of water over low heat and, when needed, set the bowl of chocolate over it to reheat.
  8. 8 To test if the chocolate is properly tempered, spread a thin layer on a piece of parchment paper and place it in the refrigerator for 3 minutes to set. If the chocolate hardens smooth and without streaks, it is properly tempered. (If it is not properly tempered, let the melted chocolate harden and start the tempering process over again: Bring the chocolate up to 118°F, then down to 80°F, then up again to 88°F.)
  9. 9 Line a second baking sheet with parchment paper. Remove the caramels from the refrigerator. Drop a caramel into the chocolate and, using a dinner fork, turn it to coat. Lift it out of the chocolate and tap the fork several times on the edge of the bowl. Scrape the bottom of the fork against the edge of the bowl to remove any excess chocolate. Place the coated caramel on the empty baking sheet. Repeat with the remaining caramels, using the first baking sheet when the second sheet is full and making sure the caramels do not touch. Let sit until the chocolate sets. Store in an airtight container in the refrigerator for up to 2 weeks.

Related Video

Delicious -- a holiday favorite.

I make these often, and they’re a huge crowd pleaser. I just have a few things to add. You CANNOT use waxed paper. You really need to use parchment. They won’t stick at all to that. Also, I’ve used several different kinds of salt. I think any good quality salt adds the complexity you need to round these out. Most people aren’t going to know the difference. I often use pink Himalayan. I like the color and texture. Working with these caramels is a science. Seriously. Cook too long and it’s Toffee (I saw someone comment on having a brick. Try chunking it up into toffee bites!) cook too little and it’s sundae topping. You really need to use a candy thermometer and learn how your altitude affects your cooking. It’s a little complicated to learn, but the rewards are really evident in your candies!

I have made these for years now. They are so delicious. complex and decadent. I am at 6500' altitude, so I only cook my caramel to 237 degrees. That makes for a soft, but not too soft, caramel at room temp. To make it easy, I use a high quality,63% cacao, bag of chocolate chunks and heat my cream in the microwave. Maldon sea salt is an absolute must for this recipe. I can't imagine substituting this ingredient. Not only is it the ideal texture (delicate, crunchy, lightly salty), it resembles snowflakes on your finished product. Perfect for holiday gifts.

Made this along with pumpkin spice latte caramels, chai latte caramels and caramel macchiato caramels for my Christmas Ode to Starbucks gift baskets. This and the pumpkin were the best, the salt (Maldon) really made it come together.

I made this as part of my gift baskets for Christmas and I followed the recipe to the letter except that I used fleur de sel as that is what I had on hand. I boiled until the noted temperature and they came out perfect with a delicate, chewy consistency. The only issue I noted was that I stacked them in an airtight container between parchment paper and due to the sheer weight, the bottom caramels flattened into pancakes. No matter, I just squashed them into squares again before serving. The only thing I would do differently would be to wait until serving or giving before adding additional salt to top.

Help! I made these today for my brother's birthday and I just have a fudgy, sludgy mixture. In the fridge but don't think that's going to help. Any way to rescue these ingredients and transform into something else!? Many thanks ZZ

This is one of the most gorgeous food photographs I've ever seen. Having just started Weight Watchers, I believe the image must be just as wonderful as the real thing.

This is only the second time I have made carmels. The first time they came out perfect. I tried this recipe and followed to the letter. they are rock hard! I am so very disappointed. I wasted good ingredients on a chocolate rock!!

My first caramels ever and they are PERFECT! I read some reviews prior to making them and i cooked them until they reached 240 ° and they were perfect consistency firm, chewy, deeeelicious! 3 By far the best caramels i have ever tried!

Do not make this recipe! It is addicting! If you cook it the way the recipe tell you to, it comes out more like See's chocolate suckers. Either way. yum!

I cooked until temp reached 248 (per others' suggestions) and the caramels were perfectly firm and chewy. I used freshly ground sea salt because I couldn't find the other and they were still a big success.

My caramels turned out perfectly, but i did NOT cook the sugar for 10 minutes. If you do, it will probably make the candies very hard. I just judged it by color and they turned out beautifully. I did, however, put them in the fridge for about 10 minutes before cutting them. It made handling them much easier.

These are delicious! I followed the recipe to a T with one exception - I cooked the caramel 'til about 248 degrees, not 255 since many of the reviewers complained that they were too hard at that temperature. They came out at a perfect consistency at 248. My final piece of advice - when cooking the sugar/water mixture at the beginning: DO NOT STIR. If you need to push the sugar around a bit to get it to dissolve that's OK, but you really shouldn't need to stir too much. The more you move those molecules around the more likely the mixture is to crystallize and ruin the caramel. Make sure to add the butter at the end it pulls the mixture together and the caramel just slides out of the saucepan.

Overall, an exceptional recipe. Not too sweet, and with the grown-up addition of the sea salt, it got rave reviews. However, I found that bringing the mixture up to 255 degrees F created a tooth-busting, filling-pulling, jaw-breakingly hard consistency that does not scream ⟊ramel' to me. I remade the recipe, this time following the ⟊ramel' setting on my candy thermometer: a 7 degree decrease to 248 degrees F. The outcome was awesome. Chewy, gooey and very much a caramel.

I didn't read the comments before making, and I should have. The caramels are very hard. Crispy, even. I make caramels A LOT - at least 1 batch/week. I've mastered the art, but not with this recipe. I should have stopped cooking around 245°. I will recook batch tomorrow with a cup of water and heat to only 245 to see if that works.

I followed the recipe and directions as written. I should have gone with my instinct and removed it from the heat earlier. I used two different thermometers and removed it from the heat at 247. They are quite hard. Definitely not caramel texture. I'm not sure where the problem arose, but definitely do not rely on the temperature to let you know when it is done. My normal method for candy making is to test the candy in cold water, but I didn't do that in this case. Lesson learned.

This recipe was easy and turned out very well. They're not too sweet and the salt is a nice contrast that brings out the chocolate flavor. Next time, I may try to reduce the butter slightly since the caramels seem oily. Also, they're not kidding when they say leave the stuff in the bottom of the pan. It sets up to a hard shell and will ruin your caramels. Also, I must have cut mine smaller because I got over 100 pieces in portions that seemed generous for the richness of the candy.

I almost always follow the recipe as it is written the first time I make it. However, I simply couldn't imagine boiling chocolate. So I stirred it in after removing the caramel from the heat and it worked fine. No scorching. Lovely gloss, delicious.

Tasted like caramel heaven, but a bitch to make. LOL will still make again for the holiday season. Dont bother to wrap them and gift. Keep and enjoy.

While these are melt in your mouth delicious, they were a bear to get off the wax paper. Really sticky, so maybe I didn't do something right. I substituted Maine maple syrup for the corn syrup.

These were great! I was nervous after reading all the reviews. I've never made caramels before so tried to consider much of the feedback previously posted. First, I used my cheap regular non-stick pot that is not particularly heavy but did not stop stirring.. EVER. This certainly added to the total amount of time it took to reach temp but I had no problems with burning or sticking at all. I followed the advice of one reviewer and got the temp to about 350 and then after adding the chocolate I got the temp back up to about 235-240ish. I also cut down on the butter by 1/2 tbls. My caramels where not overly buttery and had a very nice texture. I think I'll get the heat up even a slight bit more next time because they were just a bit softer than I really want them. but still great. Due to the constant stirring the heating process took about an hour.

I want to say right off I've only made caramels three times. Each time the caramels did not turn out the same for a variety of reasons: humidity, inaccuracy of temperature etc. Now how to fix them! My caramels. came out too hard. This apparently was due to cooking them to too high a temperature after the cream was added. It actually evaporated too much of the liquid in that batch! The fix was to put the hardened caramels back into the pan and re-heat slowly. Add a splash of water or cream. Cook to the proper temperature 248. If the caramels are too soft then I imagine you have a bit too much liquid and you can remelt and bring them up to the proper temperature a second time and re-pour. It seems that caramel may be difficult to get perfect every time but easy to fix! The 2 most common problems: too hard/too soft are fixable by re-cooking the batch. I also am getting used to using the water test for an accurate preview of how hard or soft they are so I can trouble shoot them before I pour. Good luck!

Friend of Mothers made these and i tasted one then stole five more. Am not a chocolate fan or sweet fan. DELICIOUS. Making them tomorrow. john


Salted Caramel Chocolate Cake

Three layers of Salted Caramel Chocolate Cake slathered in homemade Chocolate Frosting. So decadent!

Ingredients

For the chocolate cake:

  • 2 cups granulated sugar
  • 1 cup light brown sugar, packed
  • 2 and 3/4 cups all-purpose flour (not packed!)
  • 1 and 1/2 cups unsweetened cocoa powder, sifted
  • 3 teaspoons baking soda
  • 1 and 1/2 teaspoons baking powder
  • 1 and 1/4 teaspoons salt
  • 3 large eggs + 2 large egg yolks, at room temperature
  • 1 and 1/2 cups full-fat sour cream
  • 1/3 cup whole milk
  • 3/4 cup vegetable oil (you may also sub in melted coconut oil)
  • 2 tablespoons vanilla extract
  • 1 and 1/2 cups hot water

For the salted caramel chocolate frosting:

  • 2 cups unsalted butter (4 sticks, 16 ounces), VERY soft
  • 4 and 1/2 cups confectioners' sugar, sifted
  • 3/4 cup unsweetened cocoa powder, sifted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3 tablespoons heavy cream (more if needed)
  • 2 tablespoons salted caramel sauce
  • Garnish:
  • 1 and 1/4 cups salted caramel sauce
  • Flaky sea salt

Instructions

For the chocolate cake:

  1. Preheat oven to 350°(F). Cut out three 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It's important to make sure every bit of pan and paper are sprayed so your cakes don't get stuck. Set pans aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, combine both sugars, flour, cocoa powder, baking soda, baking powder and salt mix on low until dry ingredients are thoroughly combined. Use your hands to break up any large clumps, if needed.
  3. In a separate bowl combine the eggs, egg yolks, sour cream, milk, oil and vanilla extract mix until completely combined. Pour mixture into the dry ingredients and beat on low until just incorporated. Pour in hot water and continue mixing until completely combined about 1 minute. The batter will quite thin.
  4. Divide batter evenly among prepared pans. Bake in preheated oven for 30 minutes, or until a wooden toothpick or cake tester inserted in the center of a cake comes out clean or with just a few moist crumbs attached. Cool cakes for 10 minutes in the pan before removing from pans and transferring to a cooling rack cool cakes completely before frosting.

For the chocolate frosting:

  1. In a stand mixer fitted with the paddle attachment, cream the softened butter on medium-speed until completely smooth about 3 minutes.
  2. Turn the mixer off and sift the powdered sugar and cocoa into the mixing bowl. Turn the mixer on the lowest speed and mix until the sugar/cocoa have been absorbed by the butter about 2 minutes. Increase mixer speed to medium add in vanilla extract, salt, heavy cream and salted caramel beat for 3 minutes. If your frosting appears a little too thin, add a little more confectioners' sugar If your frosting needs to be thinner, add additional heavy cream, 1 tablespoon at a time.
  1. Using a serrated knife, carefully trim the raised top of each cake, making each one an even, level surface. Transfer 1 layer to a large plate or cake stand. Spread a thin layer of frosting on top, then add a 1/2 cup of caramel top with another cake layer, and repeat, thinly spread it with a layer of frosting, then adding a 1/2 cup of caramel. Top final cake layer and place cake in the fridge to set for 1 hour. Once set, finishing frosting the top and sides of the cake. Sprinkle with sea salt. Slice and serve, or keep refrigerated for up to 5 days.

Notes

Cake may be baked up to 5 days in advance and stored in the fridge. Unfrosted cakes may be wrapped and frozen for up to 2 months. For best results, follow the recipe as written.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Salted caramel recipe

Credit: Rawpixel/Getty Images

Salted caramel is one of the flavour trends of the moment. It’s everywhere from posh chocolate shops to supermarkets. This sauce is one of the quickest and easiest ways to get your salted caramel fix. You can make it with salted butter for a naturally salty tang or use unsalted butter and add a little sea salt to taste. Pour it over ice cream, serve with sticky pan-fried bananas, drizzle over chocolate cheesecake, spoon over apple crumble or drench marshmallows in it – whichever you choose be warned it’s very addictive!


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