Salted Caramel Recipe By Tasty Food

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 APPLE PIE RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C).
• In a large bowl, combine the apple slices, lemon juice, flour, sugar, cinnamon, and nutmeg. Toss until the apples are well coated.
• Lay 1 of the pie crusts in a 9-inch (23-cm) pie dish. Add the apple slices to the bottom of the crust. Place the other pie crust over the apple slices.
• Trim any extra dough from the edges. Press the rounded edge of spoon facedown around the edge, making shallow indentations to crimp the crusts together.
• Cut 4 slits in the top of the pie for ventilation, then brush with the beaten egg.
• Bake the pie for 50-60 minutes, or until the crust is golden brown and no grey-ish or undercooked pastry remains. Let cool completely.
• In a medium saucepan, combine the heavy cream, brown sugar, and honey. Cook over medium heat until the sugar is dissolved, about 2 minutes.
• Whisk in the butter and bring to a boil.
• Reduce the heat to low and simmer for 15 minutes, stirring occasionally, until the caramel reaches a thick consistency.
• Let the caramel sauce cool for 5 minutes, then pour over the pie. Sprinkle with flaky sea salt.
• Slice and serve.
• Enjoy!

SALTED CARAMEL APPLE COCKTAIL RECIPE BY TASTY

Steps:

• Make the ginger ale: Combine the ginger and water in a small saucepan. Bring to a boil over high heat, then reduce the heat to low and simmer, partially covered, for 35-40 minutes, or until the ginger is soft.
• Strain out the ginger, then return the liquid to the saucepan. Add the sugar and cook, stirring, over low heat, until the sugar is dissolved. Stir in the lime juice and remove the pot from the heat. Let cool to room temperature and then transfer to a jar with a lid and refrigerate for 1 hour, or until ready to use.
• In a large bottle with a cap, combine the ginger syrup and seltzer water. You should have about 4½ cups. Use immediately or refrigerate for up to 24 hours.
• To make the cocktail, add the Crown Royal Salted Caramel, Crown Royal Regal Apple, and lemon juice to a glass. Add ice to almost fill the glass and stir a few times to combine. Top with 4 ounces of ginger ale and garnish with the caramel-dipped apple slice.
• Enjoy!

SALTED CARAMEL HOT CHOCOLATE RECIPE BY TASTY

Steps:

• Gently heat the milk in a saucepan over a medium heat.
• Stir in the dark chocolate, caramel, and sea salt.
• Take off the heat and pour into a tall glass.
• Top with whipped cream, caramel sauce, and dark chocolate shards.
• Enjoy!

SALTED CARAMEL SAUCE

Steps:

• In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes. Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool.
• Uses for Salted Caramel Sauce: Salted Caramel Dip with Harvest Apples: Package the sauce with seasonal apples for making caramel apples or simply dip the apple slices into the caramel sauce. Carmelitas: Attach a recipe for a classic carmelitas recipe to the jarred caramel sauce suggesting using the sauce in the recipe. Salted Caramel Milkshake: Add the salted caramel sauce to basic vanilla milkshake recipe, recipe follows.
• Salted Caramel Milkshake: Combine the ice cream, milk, and caramel sauce in a blender and blend until smooth.

SALTED CARAMEL PUFF PASTRY

Steps:

• Prepare cups to package directions. While baking the cups you can make your caramel sauce.
• Using a medium sized sauce pan pour in the water and sugar. Over medium low heat continually stir using a rubber (not wood) spatula until sugar is completely dissolved. Approximately 4 minutes.
• Turn heat to medium high. STOP stirring and let mixture boil until it starts to turn a golden brown Approximately 6-7 minutes.(SEE PHOTOS).
• Lift pan directly above the heat and swirl the pan around until the sugar turns a dark brown Approximately 1-2 minutes.(SEE PHOTOS).
• Add butter, cream and 1/8 teaspoon salt and continue swirling until everything is mixed together. Using a spatula continue stirring until completely mixed. Let cool. (SEE PHOTOS) Here's a hint when it comes to cleaning the pan of stuck on candy -- rinse out the pan with hot water first. Then add 1/2 cup water and 1/2 cup white vinegar and bring to a boil. Let boil for 2-3 minutes. Empty water/vinegar mix and wash normally. The pan will be completely clean.
• Once the cups are cooled and the caramel is cooled take ice cream out of the freezer and let stand at room temp for 1 minute until slightly soft. Spoon ice cream into each cup. Place filled cups on plate and stick back in the freezer for 5-10 minutes or until ready to serve. While the cups are in the freezer you can make the chocolate sauce.
• Place the milk chocolate chips in a glass mixing bowl and add half & half. Microwave for 15 seconds. Take out and stir (even though the chips are still hard stir them around). Place back in microwave for another 15 seconds. Take out and stir until all the morsels are completely melted.
• Take your ice cream filled cups and drizzle caramel sauce then chocolate sauce then caramel sauce over each cup. Sprinkle a pinch of salt on each cup then serve.
• If you have left overs you can put back in the freezer covered and when ready to serve let sit out for 1 minute so the ice cream can soften slightly.

SALTED CARAMEL-STUFFED CRISPY RICE TREATS RECIPE BY TASTY

Steps:

• Make the salted caramel sauce: In a small saucepan fitted with a candy thermometer, stir together the sugar, water, and salt until no clumps remain, brushing any sugar granules from the sides of the pot. Turn the heat to medium and cook the sugar mixture without stirring until the temperature reaches 350°F (180°C) and the color turns light amber brown, 10-15 minutes.
• Gently whisk in 1 piece of butter at a time until melted and incorporated.
• Remove the pot from the heat. Slowly pour in the heavy cream, whisking continuously to prevent the caramel from overflowing. Use caution as the mixture bubbles. Let the sauce cool completely, then transfer to an airtight container and store in the refrigerator for up to 1 month.
• Make the crispy rice treats: Grease a 9 x 13-inch glass baking dish with nonstick spray and line the bottom with parchment paper.
• In a large saucepan, melt the butter over medium heat until lightly browned, 3-4 minutes.
• With a rubber spatula, stir in the marshmallows until completely melted. Stir in the vanilla. Turn off the heat, add the puffed rice cereal, and stir until well coated.
• Spread half of the crispy rice mixture evenly in the prepared pan. Freeze for 15 minutes.
• Spread the salted caramel sauce evenly over the first layer of crispy rice treats and sprinkle with the flaky sea salt. Return the pan to the freezer for 10 minutes.
• Spread the rest of the crispy rice mixture evenly over the caramel sauce. (If the crispy rice mixture solidifies too much to spread, place the pot in the oven at 250°F (120°C) for 5 minutes to soften). Let the treats cool completely, about 20 minutes.
• Once cooled, invert the treats onto a cutting board and cut into 2-inch squares.
• Enjoy!