BEST SALTED CARAMELS RECIPES

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SALTED CARAMEL FUDGE - I AM BAKER



Salted Caramel Fudge - i am baker image

With a sweet and salty flavor, Salted Caramel Fudge will excite your taste buds!

Provided by Amanda Rettke-iambaker.net

Categories     Dessert

Total Time 130 minutes

Prep Time 10 minutes

Yield 32

Number Of Ingredients 7

3 cups (600g) granulated sugar
3/4 cup (170g) butter
2/3 cup (168g) evaporated milk
1 bag (10 ounces) caramel bits
1 jar (7 ounces) marshmallow fluff
1 teaspoon vanilla extract
2 teaspoons sea salt ((I used a pink Himalayan salt))

Steps:

  • Line a 9x13 inch pan with parchment paper.
  • In a large, heavy saucepan, over medium heat, mix sugar, butter, and evaporated milk.
  • Bring mixture to a boil, leave on heat until the mixture registers 234°F on a candy thermometer (about 5 minutes), stirring constantly.
  • Remove from heat and stir in caramel bits, until thoroughly combined.
  • Beat in marshmallow fluff, vanilla extract, and sea salt.
  • Transfer to the prepared pan, sprinkling on a little more sea salt, and let cool for 2 hours before cutting.

Nutrition Facts : Calories 165 kcal, ServingSize 1 serving

HOW TO MAKE THE BEST SALTED CARAMELS AT HOME



How to Make the Best Salted Caramels at Home image

These salted caramels are soft, chewy and perfectly melt away in your mouth. Before starting to make our salted caramels recipe it is best to be sure you have all equipment ready and ingredients measured out. This caramels recipe has been inspired and adapted from Jacques Pépin’s book, “Chez Jacques: Traditions and Rituals of a Cook.”

Provided by Adam and Joanne Gallagher

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield Makes approximately 40 caramels

Number Of Ingredients 6

1/2 cup (113 grams) unsalted butter (1 stick)
1/2 cup (120 ml) heavy cream or heavy whipping cream (36-40% butterfat content)
3 tablespoons water
1/4 cup (60 ml) light corn syrup
1 cup (200 grams) sugar
1/2 teaspoon course or flaked sea salt

Steps:

  • Lightly oil a 9 x 5 inch loaf pan then measure and cut a piece of parchment paper that will fit inside the pan and come up the sides by at least 1 inch. Next, lightly oil the parchment paper and place into the pan. Set the pan aside.
  • Cut butter into 8 pieces then combine with heavy cream in a small microwave-safe bowl. Heat in the microwave for 1 to 2 minutes until hot and butter has melted. Set aside, we will use this later.
  • In a small saucepan combine the water and corn syrup. Then, add the sugar, but try your best not to splatter the sugar up the sides of the pan. Now, use a spoon to gently stir the sugar into the water and corn syrup, just moistening the sugar.
  • Heat over medium heat until the sugar has come to a boil. Then, cover with a lid for 1 minute. This adds steam/moisture to the pan, so any sugar that may have stuck to the sides of the pan melts and falls back into the boiling sugar.
  • Remove lid then attach a candy thermometer to the side of the saucepan. Then, cook sugar for 5 to 10 minutes, until the sugar reaches a temperature of 320 degrees F. At this temperature, the sugar will take on a light amber color around the edges of the pan.
  • The moment the sugar reaches 320 degrees F, carefully pour about a sixth of the butter and cream mixture then stir, using the base of the candy thermometer to incorporate it. Repeat with the remaining cream and butter (adding a sixth of it at a time then stirring). The sugar will bubble violently as you add the butter and cream – so do this carefully and slowly to prevent the mixture from bubbling over the sides of the saucepan.
  • By adding the cream and butter, the temperature will drop. Now, continue cooking for another 5 to 10 minutes, until the caramel reaches a temperature of 240 degrees F. This will create a soft caramel, if you want slightly harder caramels, bring the temperature closer to 245 degrees F.
  • The moment the caramel reaches your desired temperature, pour into the prepared loaf pan. Cool 20 to 30 minutes then scatter the salt over the caramel. Then, let the caramel cool 3 1/2 hours.
  • Unmold the caramel. If the caramel is too soft to work with, place into the refrigerator 30 to 45 minutes to firm up. Then, use a large sharp knife to cut into your desired shape. We like to cut into 1-inch by 1/2-inch rectangles.
  • Wrap caramels in plastic wrap or waxed paper and enjoy immediately, or you can refrigerate or freeze for enjoying later.

Nutrition Facts : ServingSize 1 caramel, Calories 56, ProteinContent 0 g, CarbohydrateContent 7 g, FiberContent 0 g, SugarContent 7 g, FatContent 3 g, SaturatedFatContent 2 g, CholesterolContent 10 mg

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