Salted Butter Caramel Food

SALTED BUTTER CARAMELS

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.

SALTED CARAMEL BUTTER COMPOUND

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).

SALTED CARAMEL VANILLA BUTTERCREAM

Steps:

• Beat the butter with a mixer on medium-high speed until light and fluffy, 2 minutes. Reduce the speed to low and gradually add the confectioners' sugar 1 cup at a time. Then mix in the caramel, vanilla and salt. Mix in the cream to loosen the frosting.

SALTED BUTTER CARAMEL

Steps:

• Place heavy cream and butter in a small saucepan and bring to a boil. Meanwhile, in a larger saucepan place sugar and corn syrup. When the cream/butter mixture is boiling, add the fleur de sel, stir, then strain into a bowl and set aside. Meanwhile the sugar/corn syrup mixture should be in the early stages of melting and turning to caramel. Gently move the darker, melted parts of the sugar around the pot, so everything cooks to the same consistency. Bring the caramel to an amber color until a thermometer registers 145 degrees C (and up to 160 degrees C), then turn off the heat and add the cream/butter mixture, a little bit at a time (the mixture will bubble up). Turn on the heat and cook to 120 C degrees. Turn off the heat, remove the thermometer and pour the caramel into a baking sheet lined with parchment paper. Cool to room temperature, about 2 hours.
• When caramel is cool, remove from the pan. Using a small paring knife go around the edge and flip over onto parchment paper sprayed with non-stick spray. Give it a quick tap and when it comes out remove the parchment paper. Cut into small pieces (about 5 dozen) using a knife or scissors. Place a caramel in the middle of a wrapper, wrap and twist the ends.

SALTED CARAMELS

Steps:

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

BUTTER CARAMELS

Steps:

• Place sugar in a clean dry saucepan. Pour the water around the wall of the pan to avoid any splashing of sugar crystals onto the sides of the pan. Bring to a boil and continue cooking on high until amber colored. Turn heat off and with a wooden spoon, stir in the butter and then the cream. Pour into an 8 by 8-inch pan that has been lined with foil and well-buttered and let the caramel cool and set until firm. Once firm, cut into squares. Wrap in decorative clear plastic. Store at room temperature.

SALTED BUTTER TART (WITH A RICH CARAMEL FILLING)

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.

SALTED CARAMELS

Steps:

• Butter and line the base and sides of a 20 x 30cm tin with baking parchment.
• Pour the cream into a saucepan along with the butter and vanilla, then bring to a simmer. Swirl the pan to melt the butter, then remove from the heat.
• In a separate pan, melt the sugar and golden syrup together, stirring occasionally. Once the sugar granules have dissolved, bring to the boil and cook until the temperature reaches 155C on a sugar thermometer. Remove from the heat and swiftly whisk through the cream mixture. Return to the heat and cook until the mixture reaches 127C, constantly whisking so it doesn't catch.
• Pour the caramel into the tin, tilting so it reaches the corners. Leave to set for 15 mins, then sprinkle with the salt. Leave to cool completely at room temperature (preferably overnight). Cut into squares using a very sharp, slightly oiled knife, then wrap each one in a square of baking parchment.

SALTED CARAMEL BUTTER SAUCE

Steps:

• Place the sugar in a heavy saucepan over medium-low heat.
• Cook the sugar until it melts and begins to turn a caramel colour.
• Give the caramel a stir to blend in any uncooked sugar.
• Once all the sugar has turned to liquid caramel, remove the pan from the heat and dip the base of the pan into cold water VERY BRIEFLY to stop the caramel from cooking further.
• Carefully stir in the cream (the mixture may splatter and foam), add the butter, and place the pan over low heat, stirring until all the caramel is dissolved.
• Let cool slightly before servinng.
• Enjoy!

SALTED CARAMEL BUTTERCREAM

Steps:

• Combine 2 1/2 cups sugar and 3/4 cup water in a medium saucepan. Bring to a boil over high, stirring just until sugar dissolves. Cook, swirling the pot occasionally (not stirring), until dark amber, about 10 minutes. Remove from heat; slowly stir in cream until caramel is smooth (mixture will splatter). Set aside to cool.
• Whisk together egg whites, kosher salt, and remaining 1 cup sugar in the bowl of a stand mixer set over (not in) a pot of simmering water. Whisk until sugar is dissolved and mixture is smooth and warm to the touch. Transfer bowl to mixer fitted with the whisk attachment; beat on medium-high speed until mixture is fluffy and cool, and stiff peaks form, about 10 minutes. Add butter 2 tablespoons at a time, whisking well after each addition. Whisk in vanilla. Slowly pour in 1 1/2 cups caramel with mixer on medium speed, and whisk until incorporated. Increase to high speed (the mixture will look curdled), and continue to whisk until smooth, about 3 minutes. Switch to the paddle attachment and beat on low speed for 2 minutes to remove air bubbles. Frost cake or cupcakes. Drizzle remaining caramel over the top, then swirl with a skewer or toothpick. Sprinkle with flaky salt, if desired.

SALTED BUTTER CARAMEL-CHOCOLATE MOUSSE

Steps:

• 1. Spread the sugar evenly over the bottom of a wide saucepan. Heat the sugar over medium heat. As it begins to liquefy at the edges, use a heatproof spatula to very gently drag the liquefied sugar toward the center. Watch carefully, as once the edges start to darken, the sugar is in danger of burning. Continue to cook, stirring very gently, until all the sugar is melted and begins to caramelize.
• 2. When the caramel is a deep amber color and starts to smoke, wait for a moment for it to smell just slightly burnt, then remove it from the heat and quickly whisk the butter, stirring until melted. Gradually whisk in the cream and stir until the little bits of caramel are completely melted. (A few can be stubborn, so be patient. You can strain the mixture if they simply refuse to budge.)
• 3. Once smooth, add the chocolate, stirring gently until it's melted and smooth. Scrape the mixture into a large bowl and let it cool to room temperature. Once it's no longer warm, whisk in the egg yolks.
• 4. In a separate bowl, whip the egg whites until stiff. Fold one-third of the whipped whites into the chocolate mixture, sprinkling in the flaky salt. Fold in the remaining beaten egg whites just until no streaks of white remain. Divide the mousse into serving glasses, or transfer it to a decorative serving bowl, and chill for at least 8 hours. While it might be tempting to serve this with whipped cream, I prefer to serve it pure, straight up with just a spoon.

SALTED CARAMEL PEANUT-BUTTER ICE CREAM

Steps:

• In a small saucepan or microwave-safe container, heat caramel sauce until warm but not boiling, about 1 minute over medium heat or 20 seconds in the microwave on full power (100%). Add salt and stir to combine. Set aside.
• In a medium bowl, whisk together peanut butter, sugar, cream, milk, and vanilla until peanut butter is mostly dissolved. Let sit 5 minutes, or until sugar is dissolved, then whisk again.
• Pour into an ice cream maker and churn according to manufacturer's directions. Add salted caramel for the last 10 seconds of churning.
• Transfer to an airtight, freezer-safe container and freeze at least 8 hours and up to 24, depending on how firm you would like the ice cream to be.

SALTED CARAMEL SAUCE

Steps:

• Combine all the ingredients in a saucepan set over a low heat, and stir until the sugar has dissolved. Turn the heat up and bubble the sauce for 2-3 mins until golden and syrupy. Leave to cool for 10 mins before serving. Can be made up to 3 days in advance and chilled - gently reheat to serve.

SALTED CARAMEL BUTTER BARS

Steps:

• In a large bowl, combine the butter and sugars. Using mixer on medium speed, beat together until creamy. Add the vanilla and beat until combined. Sift the flour into the butter mixture and beat on low speed until a smooth soft dough forms. Spray a 9×13 inch baking pan lightly with non-stick cooking spray. Press one-third of the dough evenly into the pan to form a bottom crust. Preheat to 325°F Bake until firm and the edges are a pale golden brown approx 20 minutes. Transfer pan to a wire rack and let cool about 15 minutes. While the bottom crust is baking and the remaining dough is chilling, make the caramel filling. Place the unwrapped caramels in a microwave-safe bowl. Add the cream. Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave on high for 30-second intervals, stirring after each interval, until smooth (I did the melting in a saucepan stovetop since I don't microwave). Pour the caramel filling over the crust. If you are going to salt the caramel sprinkle it on caramel layer now. Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel. Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25 - 30 minutes. Let cool before cutting into squares.