SALTED CHOCOLATE CARAMELS
Categories Candy Chocolate Dessert Christmas Valentine's Day Edible Gift Party Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 64 candies
Number Of Ingredients 11
Steps:
- Line bottom and sides of an 8-inch straight-sided square metal baking pan with 2 long sheets of crisscrossed parchment.
- Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan over moderately high heat, then reduce heat to low and add chocolate. Let stand 1 minute, then stir until chocolate is completely melted. Remove from heat.
- Bring sugar, corn syrup, water, and salt to a boil in a 5- to 6-quart heavy pot over moderate heat, stirring until sugar is dissolved. Boil, uncovered, without stirring but gently swirling pan occasionally, until sugar is deep golden, about 10 minutes. Tilt pan and carefully pour in chocolate mixture (mixture will bubble and steam vigorously). Continue to boil over moderate heat, stirring frequently, until mixture registers 255°F on thermometer, about 15 minutes. Add butter, stirring until completely melted, then immediately pour into lined baking pan (do not scrape any caramel clinging to bottom or side of saucepan). Let caramel stand 10 minutes, then sprinkle evenly with sea salt. Cool completely in pan on a rack, about 2 hours.
- Carefully invert caramel onto a clean, dry cutting board, then peel off parchment. Turn caramel salt side up. Lightly oil blade of a large heavy knife and cut into 1-inch squares.
SALTED CARAMEL MILK CHOCOLATE CAKE
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 2h15m
Yield 2 (9-inch) cake layers
Number Of Ingredients 19
Steps:
- Put your chocolates in a big bowl. Put the sugar and 1/2 cup water in a saucepan and place over medium heat. Stir until the sugar dissolves and bring up to a boil. As soon that happens, stop stirring and let it boil until it turns an amber color, 8 to 10 minutes or so. (If you think that it needs another stir, brush down the sides of the pan with a wet pastry brush, and stir the entire mixture, picking up the pot itself by the handle, being careful not to touch the caramel or else it could crystallize.) Once the mixture reaches that dark amber color, turn the heat down. Stand back from the pot and add the cream very slowly, stirring with a heatproof spatula. (If you are nervous about the steam, wear a kitchen glove to protect your hand.) Continue to stir until all is incorporated. Once the mixture is smooth, stir in the fine salt. Take off the heat and pour the caramel over the bowl of chocolate. Whisk to combine, making sure all the chocolate melts. Pop in the fridge for about 1 hour until completely chilled.
- Take the frosting out of the fridge and beat it with a hand mixer just until it becomes spreadable. Add the butter in pieces and mix until it's all combined. Pop back into the refrigerator for another hour.
- Place 1 cake layer on a cake platter, flat-side up. (You want the cake flat-side up so when you get into it you'll have nice and even layers.) Evenly spread 2 cups of the frosting over the top. Sprinkle with sea salt flakes, then put the other cake layer on top, flat-side up. Spread the rest of the frosting over the top and on the sides of the cake. Sprinkle the top with more salt flakes.
- Put a rack in the middle of the oven and preheat the oven to 350 degrees F. Butter 2 (9 by 2-inch) nonstick round cake pans. Line the bottom of each with a round of parchment paper, and then butter the paper.
- Sift the flour, cocoa, baking soda and salt together onto parchment paper. With an electric mixer on medium-high speed, cream the butter and sugars until light and fluffy, 4 or 5 minutes. Add your eggs, 1 at a time, mixing until completely incorporated before adding each additional egg. Mix in the chocolate and vanilla, making sure to combine really well. Turn the mixer to low and slowly add the dry ingredients, alternating with the buttermilk, in 3 batches, starting and ending with the flour mixture. Make sure to let it mix thoroughly.
- Pour half the batter in each pan and spread it evenly with a spatula or butter knife. Bake until a toothpick comes out clean, 25 minutes. Remove the pans to racks and allow the cakes to cool for 10 minutes or so. Loosen the edges of the cake from the pan with a knife, then turn them onto the racks. Remove the paper and let the cakes completely cool.
CHOCOLATE CARAMELS WITH SEA SALT
We've listened to your comments on this recipe, and tested it - then retested it. It's adapted from "Mast Brothers Chocolate: A Family Cookbook," by Rick and Michael Mast, the Brooklyn chocolatiers, and this most recent, updated version reduces the amount of butter and changes the temperature to which you'll want to heat the caramel mixture. (The video at right does not reflect those changes.) Make sure you have a candy thermometer, or an instant-read model, and watch out - caramel is extremely hot. It's worth the little bit of danger. The end result is lovely: sweet and salty with just enough of that caramel chewiness.
Provided by Julia Moskin
Categories dessert
Time 55m
Yield About 100 small caramels
Number Of Ingredients 5
Steps:
- Line an 8-inch square pan with parchment paper or aluminum foil, leaving an extra inch or two hanging over the sides.
- In a small saucepan, heat butter and cream until melted and hot, but do not allow mixture to boil.
- Make the caramel: Pour sugar into a large saucepan fitted with a candy or instant-read thermometer. Heat sugar over medium heat until areas begin to melt and turn brown. Using a wooden or silicone spoon, stir melted areas to redistribute the heat. Continue to melt sugar, stirring gently to break up clumps until it is dark brown, bubbling and clear, about 330 degrees. This will take about 15 minutes.
- Immediately pour cream-butter mixture through a strainer into caramelized sugar, but be careful: It will bubble wildly. Heat the mixture over medium-high heat to 255 degrees. This will take about 10 minutes.
- Reduce heat to very low, add chocolate, and stir until melted and smooth.
- Pour mixture into lined pan and let cool 20 minutes. Sprinkle salt on top. Let cool at room temperature until firm, about 3 hours or overnight. (If weather is hot and humid, chill in refrigerator.)
- When caramels are cool and firm, use the parchment paper or aluminum foil to lift caramel slab out of pan. Using a large sharp knife and a ruler, cut into small squares, about 3/4 inch. Refrigerated caramel will need to soften slightly at room temperature before cutting.
Nutrition Facts : @context http, Calories 41, UnsaturatedFat 1 gram, Carbohydrate 5 grams, Fat 2 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 20 milligrams, Sugar 5 grams, TransFat 0 grams
CHOCOLATE COVERED CARAMELS
These caramels are easy and WONDERFUL for anytime of the year! Everyone loves them! I can't make enough of them. You can omit the chocolate and just have wonderful caramels.
Provided by Cheryl Johnson
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 2h25m
Yield 64
Number Of Ingredients 7
Steps:
- Grease an 8 x 8 inch square pan.
- In a heavy 4 quart saucepan melt butter over medium heat; add brown sugar, corn syrup and milk. Stirring constantly, heat to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat and stir in vanilla extract. Pour into prepared pan.
- When caramel has cooled and set, cut into 1 inch squares. Chill in refrigerator until firm.
- Melt chocolate with 1 tablespoon butter in the top of a double boiler or in a bowl in the microwave. Stir until smooth.
- Dip caramel squares in chocolate and place on wax paper to cool.
Nutrition Facts : Calories 63.3 calories, Carbohydrate 8.8 g, Cholesterol 6.3 mg, Fat 3 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 1.8 g, Sodium 21.2 mg, Sugar 7.1 g
SALTED MILK CHOCOLATE CARAMELS
Make and share this Salted Milk Chocolate Caramels recipe from Food.com.
Provided by Luckeysbaking
Categories Candy
Time 1h10m
Yield 5 5, 50 serving(s)
Number Of Ingredients 7
Steps:
- 1. Melt the butter.
- 2. Add, salt, sugar, cream, glucose syrup, syrup, chocolate and vanilla.
- 3. Let simmer for about 30-40 min on low heat. You can also boil it longer, just make sure the heat stays under 100 degrees Celsius. I like to boil my caramel longer, since I believe it adds more4.
- 4. After 30 - 40 min increase the heat and boil it until it has reached 120-125 degrees Celsius. OR make something called a ball-test (see at the end of receipt.
- 5. Poor in to a oven form with a baking paper in or buttered.
- 6. Put in the fridge to set. When set a little, sprinkle some extra sea salt on the caramel, believe me, this is what makes these babies heaven to eat so don´t skip the salt people!
- 7.Cut in to desired size.
- 8. Cut squares out of baking paper, pack each on them in or why not skip this part and eat them straight away?;) Enjoy!
Nutrition Facts : Calories 105.6, Fat 6.6, SaturatedFat 4.1, Cholesterol 21.2, Sodium 128.8, Carbohydrate 12.1, Sugar 9.3, Protein 0.2
More about "salted milk chocolate caramels recipes"
SOFT CARAMEL CANDIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.7/5 (27)Category Candy
MILK CHOCOLATE COVERED SALTED CARAMELS - GINGER WITH SPICE
From gingerwithspice.com
5/5 (4)Total Time 1 hr 30 minsCategory DessertsCalories 86 per serving
- In a light bottomed, tall sided saucepan, add sugar and water. On medium high heat, stir until sugar has dissolved but you have to stop stirring before it boils or else it can crystallize.
- Let boil for 7-8 minutes or until it has gotten an amber color and smells nutty/slightly burned. Take it off the heat.
- While constantly whisking, slowly pour in the heavy cream. It will burst and grow a little but just keep stirring.
6 INGREDIENT MILK CHOCOLATE SALTED CARAMEL CUPS.
From halfbakedharvest.com
4.5/5 (31)Total Time 1 hr 5 minsEstimated Reading Time 7 minsCalories 1168 per serving
SALTED CARAMEL GANACHE BABKA | BUTTERMILK BY SAM
From buttermilkbysam.com
SOFT CHOCOLATE CHRISTMAS CARAMELS - MEL'S KITCHEN CAFE
From melskitchencafe.com
SALTED CARAMEL MILK CHOCOLATE CHIP COOKIES - HANDLE THE HEAT
From handletheheat.com
SALTED CARAMEL FUDGE - SOUTHERN LIVING
From southernliving.com
TRY THIS AT HOME: HOW TO MAKE SALTED CARAMELS | RECIPES, DINNERS …
From foodnetwork.com
SALTED CARAMEL CHOCOLATE CHIP COOKIES - SALLY'S BAKING …
From sallysbakingaddiction.com
THE BEST FUDGE BROWNIES WITH SALTED MILK CHOCOLATE …
From bakedambrosia.com
MILK CHOCOLATE AND SALTED CARAMEL GâTEAU SAINT-HONORé
From bonappetit.com
HOMEMADE CHOCOLATE CARAMELS - AVERIE COOKS
From averiecooks.com
CHOCOLATE SEA SALT CARAMELS RECIPE | LAND O’LAKES
From landolakes.com
50 CHOCOLATE CARAMEL RECIPES THAT NO ONE CAN RESIST
From tasteofhome.com
THE BEST SEA SALT CARAMELS RECIPE - THE SPRUCE EATS
From thespruceeats.com
SALTED CARAMEL MILKSHAKE RECIPE - A COOKIE NAMED …
From cookienameddesire.com
SALTED CARAMEL AND MILK CHOCOLATE BROWNIES. - HALF …
From halfbakedharvest.com
You'll also love
Related Search