SALTED BUTTER CARAMELS
Candy can be made by cooks of all skill levels, as long as they don't mind standing and stirring for what can seem like an eternity (but is really only 20 to 30 minutes).
Provided by Amanda Hesser
Categories dessert
Time 1h
Yield Makes 128 caramels
Number Of Ingredients 9
Steps:
- Line an 8-by-8-inch baking pan with aluminum foil that extends over the sides. Grease with vegetable oil. In a heavy 4-quart saucepan, bring the cream to a boil. Add the sugar, corn syrup and honey and stir constantly with a wooden spoon until the mixture comes to a boil. Cook, stirring occasionally, until the mixture reaches 257 degrees on a candy thermometer, 15 to 30 minutes.
- Remove the pan from the heat and, with oven mitts on, stir in the butter, vanilla and 2 teaspoons salt. Pour into the prepared pan and let cool. If you are not coating them in chocolate, let cool slightly and sprinkle with the remaining salt. When completely cool, coat a cutting board and the blade of a large chef's knife with vegetable oil. Invert the caramel onto the cutting board; peel off the foil and invert again. Cut the caramel into 8 1-inch-wide strips; then cut each strip into 1/2-inch pieces.
- To coat with chocolate, melt the chocolate in a double boiler (temper it if you want the coating to have polish; directions can be found at www.baking 911.com). Using a fork to hold the caramel pieces, dip them one at a time into the chocolate and set them on a rack to cool. After dipping 4 caramels, sprinkle each with a little of the remaining sea salt. Transfer to parchment paper to set up and cool.
Nutrition Facts : @context http, Calories 59, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 3 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 33 milligrams, Sugar 8 grams, TransFat 0 grams
SALTED CARAMEL BUTTER COMPOUND
As the old saying goes, everything tastes better with butter. Right? From Lucy Vaserfirer's "Flavored Butters" cookbook.
Provided by gailanng
Categories Low Protein
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine the sugar and water in a small, heavy saucepan. Bring to a boil, brush down the sides of the pan with water and boil until caramelized, 5-6 minutes. The sugar will be fragrant and have a deep amber color when it is caramelized.
- Remove the pan from the heat, slowly stir in the cream until smooth and let cool to room temperature.
- Blend together the caramel, butter, salt and vanilla in a medium-size bowl.
- This butter may be formed into a log and refrigerate until firm before slicing and serving.
- How to Form into a Log: Transfer the flavored butter to a sheet of parchment paper, roll tightly into a 1 1/2-inch-thick log (a straight edge is helpful for forming an even log), and twist both ends of the parchment paper to seal. Slip the log into a paper towel tube if you want it to be perfectly round, and refrigerate until firm. To serve, cut slices of flavored butter with a warm knife (simply run hot water over the blade and then wipe it dry).
Nutrition Facts : Calories 151.8, Fat 14.3, SaturatedFat 9, Cholesterol 40.7, Sodium 149.8, Carbohydrate 6.5, Sugar 6.3, Protein 0.3
SALTED BUTTER TART (WITH A RICH CARAMEL FILLING)
This incredible-looking tart - with sweet, buttery pastry and oozy, salted caramel - was discovered at Leite's Culinaria, and posted by Jennifer McLagen in her amazing discourse about fat (http://tinyurl.com/4e7xkgr). 'When shopping for the ingredients, buy extra cream so you can serve this tart with a cloud of whipped cream to cut the sweetness-yes, it does work, and yes, this is just another benefit of eating fat' -Jennifer McLagan'
Provided by evelynathens
Categories Tarts
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Make the pastry: Combine the flour and salt in a food processor and pulse to mix. Add the butter and pulse until the mixture resembles very coarse bread crumbs. Transfer the mixture to a large bowl.
- In another bowl, whisk together the egg and sugar. Pour the egg mixture over the flour-butter mixture and mix with a fork. Squeeze a bit of the mixture between your fingers. If it holds together, transfer the dough to a lightly floured surface; if not, add a couple of teaspoons of ice water and test again. Knead gently and form into a ball, divide the pastry in half, and flatten into 2 disks. Wrap each disk in plastic and refrigerate for at least 30 minutes before using.
- Make the tart: Roll out the pastry on a floured surface and line a 9-inch or 9 1/2-inch (23-cm or 24-cm) tart pan. Prick the base of the tart with a fork and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F (190°C).
- Place the tart shell on a baking sheet. Line the tart with parchment paper and fill it with dried beans. Bake until the pastry is just set, about 15 minutes. Remove the paper and beans and continue to cook until the pastry is a dark golden color, 10 to 15 minutes. Transfer the tart to a wire rack and leave to cool completely.
- Combine the sugar and butter in a deep, heavy saucepan over medium heat. Stir to mix and cook, stirring occasionally, until the butter and sugar caramelize, 10 to 15 minutes. The sugar and butter will go through several stages. First it will look like a flour-butter roux, then it will appear curdled, and then the butter will leak out of the sugar mixture. Don't worry: It will all come together in the end.
- While the caramel is cooking, pour the cream into a saucepan and bring it to a boil over medium heat. Remove from the heat and set aside.
- Keep stirring the butter-sugar mixture, watching carefully as it begins to caramelize and remembering that the heat in the pan will continue to cook the caramel once it is removed from the burner. You want a rich, dark caramel color, but you don't want to burn the mixture, which will give it a bitter taste. When the caramel reaches the right color, remove the pan from the heat and slowly and carefully pour in the cream; the mixture will bubble and spit. When the caramel stops bubbling, return it to low heat and cook for 5 minutes, stirring to dissolve the caramel in the cream. Remove the pan from the heat and let the caramel cool for 10 minutes. Slowly pour the cooled caramel into the baked pastry shell and chill the tart for at least 2 hours.
- This tart is easier to cut when it is chilled. Remove the tart from the pan and, using a wet knife, cut it into wedges. Serve the tart at room temperature, however, for maximum flavor, with a dollop of whipped cream.
Nutrition Facts : Calories 897, Fat 56.7, SaturatedFat 33.4, Cholesterol 180.3, Sodium 263.7, Carbohydrate 92.6, Fiber 1.7, Sugar 52.9, Protein 7.5
HOMEMADE SALTED CARAMEL SAUCE
This is an easy and yummy salted caramel sauce. Perfect for topping any dessert.
Provided by dawnbahrenfuss
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 20m
Yield 16
Number Of Ingredients 5
Steps:
- Pour sugar and water into a small saucepan; swirl gently to combine. Heat over medium-low heat until little bubbles form on the side. Increase heat to high and boil until sugar turns amber, 5 to 8 minutes. Remove from heat and carefully whisk in heavy cream. Add butter and salt, stirring to combine. Pour caramel into a glass container; let cool.
Nutrition Facts : Calories 106 calories, Carbohydrate 12.8 g, Cholesterol 21 mg, Fat 6.3 g, Protein 0.3 g, SaturatedFat 3.9 g, Sodium 114.8 mg, Sugar 12.5 g
More about "salted caramel butter compound recipes"
SALTED-BUTTER CARAMELS RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Total Time 4 hrs 55 minsServings 50Calories 107 per serving
- In a large, heavy pot, combine sugar, 1 cup cream, corn syrup and butter. Cook over medium heat, stirring, until butter has melted and sugar has dissolved. Increase heat to high and bring to a boil. Cook, without stirring, until mixture reaches 248°F on a candy thermometer, 25 to 30 minutes.
- Combine remaining 1 cup cream and vanilla; carefully pour into caramel mixture (be careful, as mixture may bubble up). Cook until mixture returns to 248°F on candy thermometer, about 10 minutes. Pour into lined baking pan. Sprinkle with coarse salt, if desired. Cool slightly, then cover with plastic wrap and let stand at room temperature for at least 4 hours or overnight.
- Place a sheet of parchment on a countertop and turn slab of caramel out onto parchment. Peel off foil. Cut slab crosswise into 10 strips, then cut each strip into 5 caramels.
SALTED BUTTER CARAMEL SAUCE - DAVID LEBOVITZ
From davidlebovitz.com
Estimated Reading Time 4 mins
SALTED BUTTER CARAMEL SPREAD | RICARDO
From ricardocuisine.com
5/5 (108)Total Time 20 minsCategory Main DishesCalories 130 per serving
SALTED CARAMEL BUTTER BARS - RECIPE DIARIES
From recipe-diaries.com
SALTED CARAMEL RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
16 AMAZING FLAVORED BUTTERS YOU HAVE TO MAKE - MASHED
From mashed.com
CARAMEL BUTTER RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SALTED BUTTER CARAMEL RECIPE - EUGENIE KITCHEN
From eugeniekitchen.com
SALTED CARAMEL BUTTER COMPOUND RECIPE - FOOD.COM
From pinterest.nz
SALTED CARAMEL BUTTERCREAM RECIPE - SUGAR & SPARROW
From sugarandsparrow.com
SALTED CARAMEL BUTTER BARS | THE RECIPE CRITIC
From therecipecritic.com
SALTED BUTTER CARAMELS RECIPE | BON APPéTIT
From bonappetit.com
SALTED CARAMEL BUTTER BARS | THE BEST COOKIE BAR RECIPE …
From cookiesandcups.com
SALTED CARAMEL SWISS MERINGUE BUTTERCREAM | BIGGER BOLDER BAKING
From biggerbolderbaking.com
SALTED BUTTER CARAMELS - ALL MY CHEFS
From allmychefs.com
SALTED BUTTER CARAMELS - DAVID LEBOVITZ
From davidlebovitz.com
EASY SALTED CARAMEL SAUCE RECIPE - LIFE LOVE AND SUGAR
From lifeloveandsugar.com
THE BEST SALTED CARAMEL BUTTERCREAM FROSTING - TWO SISTERS
From twosisterscrafting.com
50 WAYS TO EAT SALTED CARAMEL - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
HOMEMADE SALTED CARAMEL SAUCE {STEP BY STEP ... - THE KIWI …
From thekiwicountrygirl.com
SALTED CARAMEL BUTTER RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
SALTED CARAMEL BUTTER COMPOUND RECIPE - FOOD.COM
From in.pinterest.com
HOMEMADE SALTED CARAMEL RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
3 INGREDIENT SALTED CARAMEL ALMOND BUTTER - THE BALANCED BERRY
From thebalancedberry.com
SALTED CARAMEL BAR RECIPE - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
HOMEMADE SALTED CARAMEL ALMOND BUTTER - ABBEY'S KITCHEN
From abbeyskitchen.com
HOMEMADE CANDY: SALTED BUTTER CARAMELS - A BEAUTIFUL MESS
From abeautifulmess.com
CARAMEL AND SALTED BUTTER PUDDING | RICARDO
From ricardocuisine.com
HOW TO MAKE A SALTED BUTTER CARAMEL SAUCE — EATWELL101
From eatwell101.com
GEMMAS SIGNATURE SALTED CARAMEL SAUCE RECIPE | BIGGER BOLDER …
From biggerbolderbaking.com
HOW TO MAKE THE BEST SALTED CARAMELS AT HOME - INSPIRED TASTE
From inspiredtaste.net
SALTED CARAMEL BUTTER COMPOUND RECIPE - FOOD.COM
From in.pinterest.com
SWEET COMPOUND BUTTERS - YUM! - SUDDEN LUNCH!
From suddenlunch.com
THE BEST SALTED CARAMEL RECIPE - THE COUNTRY COOK
From thecountrycook.net
SALTED CARAMEL BUTTER BARS | 12 TOMATOES
From 12tomatoes.com
CARAMEL WITH SALTED BUTTER RECIPE - LOS ANGELES TIMES
From latimes.com
SALTED BUTTER CARAMEL – FOOD NETWORK KITCHEN
From foodnetwork.com
SALTED CARAMEL BUTTER COMPOUND RECIPE - FOOD.COM
From pinterest.nz
SALTED BUTTER CARAMEL RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
DELICIOUS SALTED CARAMEL APPLE BUTTER BARS | THE RECIPE CRITIC
From therecipecritic.com
BROWNED BUTTER SALTED CARAMEL SAUCE - THE CHUNKY CHEF
From thechunkychef.com
SIMPLY THE BEST SALTED BUTTER CARAMEL RECIPE - YOUTUBE
From youtube.com
SALTED CARAMEL BUTTERCREAM CANDIES - SUGAR SPUN RUN
From sugarspunrun.com
SALTED CARAMEL BUTTER CAKE BARS - PRACTICALLY HOMEMADE
From practicallyhomemade.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love