SALTED BUTTER CARAMEL RECIPES

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SALTED BUTTER CARAMELS RECIPE | BON APPÉTIT



Salted Butter Caramels Recipe | Bon Appétit image

These easy, impressive Salted Butter Caramels make for an impressive end to a dinner.

Provided by Mimi Thorisson

Yield Makes about 60 caramels

Number Of Ingredients 7

Nonstick vegetable oil spray
? cup heavy cream
1 vanilla bean, halved lengthwise
2 cups sugar
2 tablespoons light corn syrup
Fleur de sel or flaky sea salt (such as Maldon)
4 tablespoons (½ stick) unsalted butter, cut into pieces

Steps:

  • A candy thermometer
  • Lightly coat an 8x8" baking pan with nonstick spray and line with parchment paper leaving a 2” overhang on all sides.
  • Place cream in a small saucepan and scrape in seeds from vanilla bean; add pod. Heat over medium heat until cream just begins to steam, about 5 minutes; remove from heat and let cool slightly; remove vanilla pod.
  • Fit a small saucepan with thermometer and bring sugar, corn syrup, and ¼ cup water to a boil in a small saucepan over medium-high heat, stirring to dissolve sugar. Boil, swirling pan occasionally and brushing down sides with a wet pastry brush, until thermometer registers 350° and mixture turns a deep amber color, about 5 minutes. Remove from heat and stir in vanilla cream and a pinch of fleur de sel (mixture will bubble vigorously, then the heat will drop quite a bit). Return to medium heat and cook, stirring, until thermometer registers 248° and caramel is smooth, about 1 minute.
  • Remove caramel from heat and whisk in butter, a little at a time, until smooth. Pour mixture into prepared baking pan and let cool 4 hours or overnight. Using parchment paper, lift caramel from pan; cut into ¾” pieces and sprinkle with fleur de sel before serving.
  • DO AHEAD: Caramels can be made 5 days ahead. Store wrapped tightly at room temperature.

SALTED CARAMEL BUTTER COMPOUND RECIPE - FOOD.COM



Salted Caramel Butter Compound Recipe - Food.com image

As the old saying goes, everything tastes better with butter. Right? From Lucy Vaserfirer’s “Flavored Butters” cookbook.

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 8 serving(s)

Number Of Ingredients 6

1/4 cup sugar
3 tablespoons water
1/4 cup heavy cream
8 tablespoons unsalted butter, softened
1/2 teaspoon fleur de sel, to taste (finishing sea salt)
1/8 teaspoon vanilla extract

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, FatContent 14.3, SaturatedFatContent 9, CholesterolContent 40.7, SodiumContent 149.8, CarbohydrateContent 6.5, FiberContent 0, SugarContent 6.3, ProteinContent 0.3

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