Caramel With Salt Recipes

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SALTED CARAMEL SAUCE



Salted Caramel Sauce image

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

1 cup white sugar
5 tablespoons butter, cut into slices
½ cup heavy cream
1 tablespoon heavy whipping cream
1 pinch sea salt to taste

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 CARAMELS



Salted Caramels image

Provided by Food Network Kitchen

Categories     dessert

Number Of Ingredients 0

Steps:

  • Spread dulce de leche on small butter crackers. Sandwich with vanilla ice cream.

SALT AND PEPPER CARAMELS



Salt and Pepper Caramels image

One bite and you'll ask yourself why you ever ate caramel without salt and pepper. These are chewy, creamy, spicy -- and totally addictive.

Provided by Food Network Kitchen

Categories     dessert

Time 5h15m

Yield about 36 candies

Number Of Ingredients 8

Nonstick cooking spray
1 cup heavy cream
4 tablespoons unsalted butter
2 teaspoons flaky salt
1 1/2 cups granulated sugar
1/4 cup corn syrup
1/2 teaspoon vanilla extract
4 teaspoons mixed peppercorns, coarsely crushed

Steps:

  • Line an 8-inch square baking dish with parchment paper, leaving some paper hanging over the edges of the dish. Spray the parchment and the exposed sides of the dish with cooking spray.
  • Combine the cream, butter and 1 1/2 teaspoons salt in a small saucepan and cook over medium heat until the butter melts; remove from the heat and set aside.
  • Combine the sugar, corn syrup and 1/4 cup water in a large saucepan over medium heat and cook, swirling occasionally, until the syrup is medium-amber colored and registers 310 to 320 degrees F on a candy thermometer.
  • Remove from the heat and slowly whisk in the cream mixture. Return to medium heat and cook until the caramel reaches 245 degrees F. Remove from the heat and whisk in the vanilla and 2 teaspoons peppercorns. Pour the caramel into the prepared dish and tap it against the counter a few times to help get rid of air bubbles. Sprinkle the top with the remaining 1/2 teaspoon salt and 2 teaspoons peppercorns. Let cool to room temperature. Cover the baking dish and let set completely, 4 hours or up to overnight.
  • Lift the caramel out of the pan using the parchment paper overhang and transfer on the paper to a cutting board. Cut the caramels into candies with a very sharp knife. (If the caramels stick to your knife, spray your knife with nonstick cooking spray.) Cut squares of wax paper a little bigger than your caramels. Wrap each caramel in a piece of wax paper and twist the ends closed. Caramels will keep at room temperature for about 2 weeks.

SALTED CARAMEL RECIPE BY TASTY



Salted Caramel Recipe by Tasty image

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

200 g sugar
½ cup butter
½ cup double cream
½ teaspoon sea salt

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 CANDIES



Salted Caramel Candies image

Chewy caramels with a sprinkling of sea salt are the ultimate in melt-in-your-mouth decadence.

Provided by By Inspired Taste

Categories     Dessert

Time 1h30m

Yield 35

Number Of Ingredients 7

3/4 cup whipping cream
1 teaspoon vanilla
1/2 teaspoon kosher (coarse) salt
4 tablespoons salted butter, softened
1 cup sugar
1/2 cup light corn syrup
1/4 teaspoon coarse sea salt

Steps:

  • Line 9x5-inch loaf pan with foil; spray foil with cooking spray.
  • In 1-quart saucepan, heat whipping cream, vanilla, kosher salt and 2 tablespoons of the butter over medium heat until mixture just begins to simmer. Remove from heat; cover with lid. Set aside.
  • In 2-quart heavy saucepan, mix sugar and corn syrup; add candy thermometer. Cook over medium heat, stirring gently, until sugar is dissolved. If granules of sugar become stuck to sides of saucepan, use wet pastry brush to brush granules down towards syrup. Cook syrup, without stirring, until thermometer reads 310°F. If hot spots or darker areas occur while cooking, gently roll saucepan around to evenly disperse syrup.
  • Remove saucepan from heat. Slowly pour cream mixture into syrup. Syrup will bubble violently so be careful to add cream slowly to ensure syrup does not bubble over edge of saucepan. Stir until smooth.
  • Return saucepan to medium heat. Cook caramel until thermometer reads 260°F.
  • Remove saucepan from heat; remove thermometer. Stir in remaining 2 tablespoons butter until caramel is smooth.
  • Pour caramel into loaf pan. Cool 8 to 10 minutes. Sprinkle coarse sea salt evenly over top. Cool completely in pan on cooling rack.
  • When caramel is cool, remove from pan by lifting foil. Peel foil from caramel. Using sharp long knife, cut into 35 to 40 squares. Wrap each caramel individually with waxed paper or cellophane.

Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 7 g, TransFat 0 g

HOMEMADE CARAMELS WITH DARK CHOCOLATE AND SEA SALT



Homemade Caramels with Dark Chocolate and Sea Salt image

These deliciously buttery caramels are covered with rich dark chocolate and just a touch of sea salt for an incredible combination that you will love! Store in the refrigerator.

Provided by larkspur

Categories     Desserts     Candy Recipes     Chocolate Candy Recipes

Time 9h50m

Yield 64

Number Of Ingredients 9

1 cup white sugar
1 cup heavy whipping cream, divided
¾ cup light corn syrup
½ cup butter
½ teaspoon vanilla extract
1 ¼ cups 60% cacao dark chocolate chips
¾ cup semisweet chocolate chips
2 tablespoons shortening
1 tablespoon sea salt

Steps:

  • Butter an 8-inch square baking pan.
  • Combine white sugar, 1/2 cup cream, light corn syrup, and butter in a saucepan. Bring to a boil over medium heat, stirring often. Stir in remaining 1/2 cup cream. Cook, without stirring, until mixture reaches 242 degrees (117 degrees C), or until a small amount of the caramel mixture forms a firm yet pliable ball when dropped in cold water. Remove from heat; stir in vanilla extract.
  • Pour caramel mixture into baking pan. Allow to cool slightly. Cover with plastic wrap and refrigerate, 8 hours to overnight.
  • Remove baking pan from the fridge and allow caramel mixture to warm up slightly, about 30 minutes. Line a baking sheet with waxed paper.
  • Combine dark and semisweet chocolate chips with shortening in a microwave-safe glass or ceramic bowl. Microwave in 30-second intervals, stirring after each melting, about 1 1/2 minutes.
  • Cut caramel into 1-inch squares. Dip caramel squares in melted chocolate, shaking off excess. Place on lined baking sheet; sprinkle with sea salt. Chill until hardened, about 1 hour.

Nutrition Facts : Calories 77.4 calories, Carbohydrate 9.7 g, Cholesterol 8.9 mg, Fat 4.7 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 2.7 g, Sodium 97.6 mg, Sugar 5.2 g

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Top Asked Questions

How to make salted caramel sauce?
1/2 cup half and half (or use equal parts heavy cream and milk) 1 Tbsp real vanilla extract *If using salted butter, cut the salt to 1/2 tsp or add it to taste. To make the Easiest Salted Caramel Sauce: 1. Combine all ingredients in a saucepan and simmer over low heat, whisking constantly or until thickened and no longer watery (6-9 minutes).
How to bake salted caramel cookies?
Salted Caramel Cookies. Soft chewy caramel cookies with sea salt and drizzled with salted caramel. Heat oven to 390 degrees. In a large mixing bowl, cream together butter, brown sugar, and sugar for at least 4 minutes, scraping the sides of the bowl often.
How do you make chocolate caramels with cream and salt?
Chewy caramels with a sprinkling of sea salt are the ultimate in melt-in-your-mouth decadence. Line 9x5-inch loaf pan with foil; spray foil with cooking spray. In 1-quart saucepan, heat whipping cream, vanilla, kosher salt and 2 tablespoons of the butter over medium heat until mixture just begins to simmer. Remove from heat; cover with lid.
How do you make caramel with just sugar?
When using just sugar, you heat the sugar and allow it to melt before proceeding with adding the butter and cream. It can be a little bit of a trickier process, sometimes leading to caramel that tastes a little burnt (if the sugar cooks for too long) and can seize up when you add the butter and sugar (if the are too cool).

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