SALTED CARAMEL HOT CHOCOLATE RECIPE BY TASTY
Here's what you need: whole milk, dark chocolate, caramel, sea salt, whipped cream, caramel sauce, dark chocolate shard
Provided by Ellie Holland
Categories Drinks
Time 30m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Gently heat the milk in a saucepan over a medium heat.
- Stir in the dark chocolate, caramel, and sea salt.
- Take off the heat and pour into a tall glass.
- Top with whipped cream, caramel sauce, and dark chocolate shards.
- Enjoy!
Nutrition Facts : Calories 633 calories, Carbohydrate 66 grams, Fat 43 grams, Fiber 6 grams, Protein 11 grams, Sugar 51 grams
SALTY CARAMEL RICE CRISPY TREATS RECIPE BY TASTY
Natalie and Laura Potter of @BlissAndBaker return to Tasty to share their tips and tricks for making the ultimate rice crispy treats.
Provided by Betsy Carter
Categories Desserts
Time 45m
Yield 9 servings
Number Of Ingredients 7
Steps:
- Line a 9-inch (22 cm) square pan with 2 sheets of parchment paper and sprinkle the sugar over the bottom of the pan.
- In a large nonstick pot, combine the butter, brown sugar, heavy cream, and 1½ teaspoons of flaky salt. Bring to a simmer over medium-high heat, stirring until the mixture is thick enough to coat the back of a spatula.
- Reduce the heat to low and add the mini marshmallows. Stir until the marshmallows are completely melted, then remove the pot from the heat.
- Add the rice cereal to the pot and stir to combine. Let cool slightly.
- Transfer the mixture to the prepared pan and press into an even layer. Sprinkle the remaining ½ teaspoon of flaky salt on top.
- Let set at room temperature for 1 hour, or in the refrigerator for 30 minutes. Cut into 9 bars, then serve.
- Enjoy!
Nutrition Facts : Calories 723 calories, Carbohydrate 146 grams, Fat 14 grams, Fiber 0 grams, Protein 6 grams, Sugar 69 grams
SALTED CARAMEL RECIPE BY TASTY
Here's what you need: sugar, butter, double cream, sea salt
Provided by Ellie Holland
Categories Snacks
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- In a large saucepan, gently melt the sugar over a low-medium heat, swirling the pan consistently until it reaches a golden amber colour.
- Stir in the butter until melted.
- Stir in the double cream and allow to boil for 1 minute.
- Stir in the sea salt and then remove from the heat.
- Allow to cool before pouring in a clean, sterilized jar.
- Store in the fridge for up to 2 weeks.
- Nutrition Calories: 1459 Fat: 166 grams Carbs: 8 grams Fiber: 0 grams Sugars: 9 grams Protein: 5 grams
- Enjoy!
Nutrition Facts : Calories 308 calories, Carbohydrate 0 grams, Fat 35 grams, Fiber 0 grams, Protein 1 gram, Sugar 1 gram
SALTED CARAMEL HOT CHOCOLATE ON A STICK RECIPE BY TASTY
Here's what you need: heavy cream, caramel sauce, semi-sweet chocolate chips, sea salt flake, popsicle sticks
Provided by Kiano Moju
Categories Desserts
Yield 16 servings
Number Of Ingredients 5
Steps:
- In a saucepan set over medium heat, warm the heavy cream and ¾ cup caramel sauce, and bring to a simmer.
- Place chocolate chips in a heat-proof bowl, and pour on top the top cream mixture. Allow to stand for 1 minute before stirring to combine.
- Using a cookie scoop, spoon the mixture into a silicone mini muffin pan. Chill in the freeze for 20 minutes.
- Drizzle tops with remaining caramel sauce and a sprinkle of sea salt flakes. Insert a popsicle stick into the middle of each.
- Freeze for 2 hours, or refrigerate for 4 hours.
- To serve, dissolve a stick into a mug of hot milk. Enjoy!
Nutrition Facts : Calories 184 calories, Carbohydrate 22 grams, Fat 12 grams, Fiber 1 gram, Protein 2 grams, Sugar 16 grams
SALTED CARAMEL SAUCE
Add a little salt to your homemade caramel sauce before pouring liberally on sponge puddings, ice cream and any sweet treat you fancy
Provided by Good Food team
Categories Dessert
Time 7m
Number Of Ingredients 4
Steps:
- Combine all the ingredients in a saucepan set over a low heat, and stir until the sugar has dissolved. Turn the heat up and bubble the sauce for 2-3 mins until golden and syrupy. Leave to cool for 10 mins before serving. Can be made up to 3 days in advance and chilled - gently reheat to serve.
Nutrition Facts : Calories 316 calories, Fat 25 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 23 grams sugar, Protein 1 grams protein, Sodium 0.4 milligram of sodium
SALTED CARAMEL SAUCE
It may be blasphemy to say that hot fudge isn't the ultimate warm ice cream topping, but after tasting this amazing salted caramel sauce, that's exactly what I'm suggesting.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Place sugar in a heavy-bottomed saucepan set over medium-high heat. Stir continuously until sugar begins to melt. Continue stirring until the sugar melts completely, begins to darken and all the chunks are dissolved, about 10 minutes. Stop stirring and continue to cook until the sugar begins to smoke and turns a dark shade of amber, 3 to 8 minutes. Remove from heat and wait 30 seconds.
- Whisk in butter until melted and combined. Slowly pour in 1/2 cup plus 1 tablespoon cream, taking care because it can bubble over. Sprinkle in salt and stir to combine. Transfer sauce to a jar and cool completely before refrigerating.
Nutrition Facts : Calories 214.9 calories, Carbohydrate 25.4 g, Cholesterol 40.7 mg, Fat 13 g, Protein 0.4 g, SaturatedFat 8.2 g, Sodium 97.1 mg, Sugar 25 g
SALTED CARAMEL SAUCE
Steps:
- In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes. Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool.
- Uses for Salted Caramel Sauce: Salted Caramel Dip with Harvest Apples: Package the sauce with seasonal apples for making caramel apples or simply dip the apple slices into the caramel sauce. Carmelitas: Attach a recipe for a classic carmelitas recipe to the jarred caramel sauce suggesting using the sauce in the recipe. Salted Caramel Milkshake: Add the salted caramel sauce to basic vanilla milkshake recipe, recipe follows.
- Salted Caramel Milkshake: Combine the ice cream, milk, and caramel sauce in a blender and blend until smooth.
SALTED CARAMEL PUFF PASTRY
This recipe is a lesson in failure. I had an idea in my head of a dessert I wanted to make with puff pastry cups. I had already made the cups but my filling failed. My company was already here and I had no dessert. So in a last ditch effort to save what I had already made this is what I came up with. The cook time actually includes the assembly time. I over estimated the time because I don' t know how long it took to make since I had started making a different recipe. But I'm sure it's around an hour. You can refrigerate all left over caramel sauce in a glass jar such as a jelly/jam jar for up to 30 days. It's the perfect consistency to pour over ice cream. It's not really thick like the mass market stuff.
Provided by tabasco0697
Categories Dessert
Time 1h10m
Yield 6 4 puff cup servings, 6 serving(s)
Number Of Ingredients 10
Steps:
- Prepare cups to package directions. While baking the cups you can make your caramel sauce.
- Using a medium sized sauce pan pour in the water and sugar. Over medium low heat continually stir using a rubber (not wood) spatula until sugar is completely dissolved. Approximately 4 minutes.
- Turn heat to medium high. STOP stirring and let mixture boil until it starts to turn a golden brown Approximately 6-7 minutes.(SEE PHOTOS).
- Lift pan directly above the heat and swirl the pan around until the sugar turns a dark brown Approximately 1-2 minutes.(SEE PHOTOS).
- Add butter, cream and 1/8 teaspoon salt and continue swirling until everything is mixed together. Using a spatula continue stirring until completely mixed. Let cool. (SEE PHOTOS) Here's a hint when it comes to cleaning the pan of stuck on candy -- rinse out the pan with hot water first. Then add 1/2 cup water and 1/2 cup white vinegar and bring to a boil. Let boil for 2-3 minutes. Empty water/vinegar mix and wash normally. The pan will be completely clean.
- Once the cups are cooled and the caramel is cooled take ice cream out of the freezer and let stand at room temp for 1 minute until slightly soft. Spoon ice cream into each cup. Place filled cups on plate and stick back in the freezer for 5-10 minutes or until ready to serve. While the cups are in the freezer you can make the chocolate sauce.
- Place the milk chocolate chips in a glass mixing bowl and add half & half. Microwave for 15 seconds. Take out and stir (even though the chips are still hard stir them around). Place back in microwave for another 15 seconds. Take out and stir until all the morsels are completely melted.
- Take your ice cream filled cups and drizzle caramel sauce then chocolate sauce then caramel sauce over each cup. Sprinkle a pinch of salt on each cup then serve.
- If you have left overs you can put back in the freezer covered and when ready to serve let sit out for 1 minute so the ice cream can soften slightly.
Nutrition Facts : Calories 568.6, Fat 33.4, SaturatedFat 14.5, Cholesterol 50.5, Sodium 615.2, Carbohydrate 63.7, Fiber 1.1, Sugar 41.9, Protein 5.2
SALTED CARAMEL TREATS
These are so dressed up you will not recognize the Rice Krispy treat from the side of the box. This is a series of 5 different varieties from Redbook magazine. Try them all, they look gorgeous together.
Provided by threeovens
Categories Dessert
Time 30m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- In a medium saucepan, melt caramel ingredients over medium low heat until smooth; remove from heat.
- Line a 13x9 inch baking dish with non-stick aluminum foil which extends the 2 inches beyond the edges.
- In a saucepan, melt the butter over medium low heat; stir in marshmallows, with a rubber spatula, and continue stirring until almost melted.
- Stir in vanilla, 1 teaspoon of the sea salt, and 1 cup of the melted caramel stirring until smooth; remove from heat.
- Stir in cereal and press mixture into prepared baking dish.
- Spread the remaining caramel over top and sprinkle with sea salt.
- Let cool completely, peel off foil, and cut into 24 squares.
Nutrition Facts : Calories 224.3, Fat 6.8, SaturatedFat 3.8, Cholesterol 16.9, Sodium 143.2, Carbohydrate 39.9, Fiber 0.1, Sugar 27.7, Protein 3
MOCHA SALTED CARAMEL BEIGNETS RECIPE BY TASTY
These chocolatey beignets get an extra kick with a pinch of espresso. We fill them with a rich homemade salted caramel sauce, and dust them with cocoa and powdered sugar for a sweet finishing touch.
Provided by Tikeyah Whittle
Categories Breakfast
Time 2h35m
Yield 16 beignets
Number Of Ingredients 18
Steps:
- Make the beignet dough: In a 4-cup measuring cup, whisk together 1½ cups of milk, the sugar, and yeast. Set in a warm place for 10 minutes, until the yeast blooms and the mixture is foamy.
- In a large bowl, whisk together the flour, kosher salt, cinnamon, and 6 tablespoons cocoa powder.
- In a liquid measuring cup or small bowl, whisk together the remaining 1 cup of milk and the instant espresso powder until the espresso is dissolved.
- In a medium bowl, whisk together the eggs, melted butter, and vanilla until smooth.
- Add the egg mixture and the espresso-milk mixture to the yeast mixture and whisk until combined.
- Add the wet ingredients to the dry ingredients and stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead until it comes together and is no longer sticky, about 10 minutes. Transfer the dough to a clean large bowl, cover with plastic wrap, and let proof in a warm place until doubled in size, about 2 hours. Alternatively, transfer the dough to the refrigerator and let proof slowly overnight, or for up to 24 hours.
- While the dough proofs, make the salted caramel: Add the sugar to a small saucepan and cook over medium heat, swirling the pan occasionally, but not stirring, until it starts to turn amber brown, 4-5 minutes. Add the butter and whisk until incorporated, 1-2 minutes. Slowly drizzle in the cream and whisk to combine. Boil for 1 minute, then remove the pot from the heat. Whisk in the vanilla and flaky salt. Transfer to an airtight container, straining through a fine-mesh sieve to remove any lumps, if needed, then refrigerate to thicken and cool completely before using, about 1 hour.
- Fry the beignets: Heat the peanut oil in a 6-quart pot over medium-high heat to 360°F (182°C). Line a baking sheet with paper towels and set a wire rack on top.
- In a small bowl, sift together the powdered sugar and remaining 2 tablespoons cocoa powder.
- Turn the beignet dough onto a lightly floured surface and roll out to a 12-inch square, about ¼-inch-thick. Trim the edges, then cut into 16 3-inch squares, discarding any scraps.
- Working 3-4 at a time, fry the beignets in the hot oil for 2-3 minutes on each side, until slightly darker in color around the edges. Remove from the oil using a slotted spoon or spider and transfer to the prepared baking sheet. Immediately dust with the powdered sugar mixture, then repeat with the remaining beignets.
- Transfer the salted caramel into a piping bag fitted with a small round tip.
- Using the tip of a small knife, poke a hole in the side of each beignet and slowly fill with the caramel.
- Arrange the beignets on a platter and serve immediately.
- Enjoy!
- RECIPE BY: Breana Jackson
SALTED CARAMEL MOCHA
My son introduced me to this wonderful treat and the search was on! I had to find a way to make my own as I can't rationalize driving 35 miles one way to my fix. This delicious drink can now be had any time of the day or night! I hope you enjoy this as much as I do. *Prep & cook times are estimated. The first few times it took me longer, each time does get easier.
Provided by CindiJ
Categories Beverages
Time 20m
Yield 1-3 cups coffee
Number Of Ingredients 6
Steps:
- With an espresso maker:.
- Prepare espresso. Place caramel sauce, cocoa powder and sea salt in a mug and pour espresso over them. Froth milk and slowly pour into mug, stirring to combine everything. Taste and add more caramel, cocoa and/or salt to taste. Top with whipped cream, drizzle caramel sauce, and a tiny pinch of sea salt.
- Without an espresso maker:.
- Prepare coffee. Place caramel sauce, cocoa powder and sea salt in a mug. Pour coffee into mug, stirring to combine everything. Heat milk in microwave or on the stove and add to mug, stirring everything to combine. Taste and add more caramel, cocoa and/or salt to taste. Top with whipped cream, caramel sauce and a tiny pinch of sea salt.
- Salted Caramel Syrup:.
- Makes enough for around 3-4 salted caramel mocha or hot chocolate beverages.
- 1/2 cup sugar.
- 3 tablespoons salted butter, cubed.
- 1/4 cup heavy cream, at room temperature.
- In a medium saucepan, cook the sugar over medium heat, stirring occasionally with a spatula (if it becomes lumpy, reduce heat and refrain from stirring). When it turns a deep amber color, add the butter and stir until it is melted. Add the heavy cream and whisk until the caramel is smooth (be careful, it will bubble up when you add the cream). Remove from heat and let cool. Refrigerate extra syrup.
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