Salted Caramel Spritz Recipes

SALTED CARAMEL SPRITZ

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine caramels and half-and-half in a saucepan. Cook over low heat, stirring until caramels are melted, about 5 minutes.
• Beat butter and brown sugar together in a bowl using an electric mixer until fluffy. Beat in egg and salt. Beat in fluid caramel sauce. Add flour; beat until combined.
• Fill a cookie press with the dough and press onto baking sheets, 1 to 2 inches apart.
• Bake in the preheated oven until edges are golden, 8 to 10 minutes.

SALTED CARAMEL ICE CREAM

Steps:

• In a medium pot over medium heat, melt 3/4 cup sugar with 3 tablespoons water, swirling skillet frequently, until sugar turns mahogany brown in color (it should be almost but not quite black).
• Add heavy cream, milk, remaining 1/2 cup sugar and the salt; simmer mixture until caramel melts and cream mixture is completely smooth. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
• Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
• Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
• Churn in an ice cream machine according to manufacturer's instructions. Sprinkle flaky sea salt into base during the last 2 minutes of churning. Serve directly from the machine for soft serve, or store in freezer until needed.

SALTED CARAMEL RECIPE BY TASTY

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!

SALTED CARAMEL SPRITZ

Steps:

• For the cookies, preheat the oven to 350 degrees F.
• Combine the caramels and half-and-half in a small saucepan. Cook over medium low heat, stirring occasionally, until the caramels are melted, about 8 minutes. Cool slightly.
• In a large bowl, beat the butter and sugar until fluffy, about 3 minutes.
• Beat in egg and salt, and then the cooled but still fluid caramel mixture.
• On low speed, mix in the flour.
• Use a spritz cookie press to press the cookies out onto ungreased baking sheets.
• Bake at 350 degrees F for 10 minutes, until set and just beginning to brown around the bottom.
• Transfer to wire racks to cool and repeat with remaining dough.
• For the glaze, in a small saucepan, combine the sugar and half-and-half. Heat over medium low heat until the sugar is dissolved.
• Place wire rack with cookies over a baking sheet. Drizzle the cookies with the glaze and sprinkle with salt. Let cookies dry until glaze is set.

SALTED CARAMEL GLAZE

Steps:

• Melt butter in a saucepan. Add white and brown sugars and bring to a boil, stirring constantly. Stir in cream and return to a boil. Boil, stirring constantly, for exactly 2 minutes. Remove from the heat and stir in salt.
• Allow glaze to cool completely, 30 to 45 minutes. Place in the refrigerator to chill, 8 hours to overnight.

SALTED SOFT CARAMELS

Steps:

• Arrange 30 paper or foil candy cups on a baking sheet. Spritz each cup with cooking spray; set aside. In a small heavy saucepan, bring the cream, butter and salt to a boil; keep warm., In a large heavy saucepan, combine the sugar, water and corn syrup; cook until sugar is dissolved, stirring occasionally. Bring to a boil; cook, without stirring, until mixture turns a golden amber color, about 4 minutes., Gradually stir in the cream mixture. Cook and stir over medium heat until a candy thermometer reads 247°., Remove from the heat. Pour into prepared liners (do not scrape saucepan). Sprinkle with salt. Let stand until firm, about 2 hours.

SALTED CARAMEL GRANOLA

Steps:

• Line a large baking sheet with parchment paper. Set aside. Preheat the oven to 300°F.
• In a large bowl, toss together the toasted oats, flax seeds, and almonds. Set aside.
• Add the water to a small saucepan. Pour the sugar into the center of the pan (in a pile so it doesn't touch the sides). Bring it to a boil and then reduce the heat just a little to medium high. Let the mixture cook. It will need to simmer for about 10 minutes until it turns a pretty amber caramel color. WATCH IT CLOSELY! It goes from perfect to burn pretty quickly.
• When the color looks right, place the pan in the sink. Add the milk or cream. The mixture will sizzle and bubble up. Stir quickly until it's smooth, then stir in the vanilla. Pour the caramel over the oats and almonds and toss to coat.
• Add the honey and oil to the same saucepan. Heat over medium until they blend. Scrape into the bowl.
• Use a spatula to turn the mixture over a few times. Scrape onto the prepared baking sheet in an even layer. Sprinkle with the sea salt.
• Bake for about 30 minutes. Let it cool completely. The granola will scrape off the parchment in oat clusters.
• Notes.
• To toast the oats, preheat the oven to 350°F. Scatter the oats evenly across the bottom of a 9 X 13 pan, and let them toast in the oven, stirring at least once, for about 15 minutes.