SALTED CARAMEL DRINK RECIPES RECIPES

Steps:

• Bring first 2 ingredients to a rolling boil in a 3 1/2-qt. saucepan over medium heat, whisking constantly.
• Stir in cream, and return to a boil; remove from heat. Pour into bowl of a heavy-duty electric stand mixer. Gradually beat in powdered sugar and vanilla at medium speed, using whisk attachment; beat 7 to 10 minutes or until thickened. Use immediately. Sprinkle frosted cake with sea salt.

Steps:

• Lightly grease an 8-inch square baking pan with butter and line with 2 sheets of overlapping parchment paper, leaving a 1-inch overhang on all sides. Set aside.
• Whisk together sugar and water in a medium saucepan; cook over medium, undisturbed, until sugar turns light golden in color, 10 to 12 minutes. Add whipping cream; cook, whisking constantly, until mixture thickens slightly, about 2 minutes. Remove from heat; whisk in butter, vanilla, and salt. Set aside.
• Place condensed milk, bittersweet chocolate, semisweet chocolate, and espresso in a large microwavable bowl. Microwave on LOW (10% power) until chocolate is melted and mixture is smooth, about 2 minutes, stopping to stir well every 10 seconds.
• Working quickly, transfer chocolate mixture to prepared baking pan and spread in an even layer. Pour prepared salted caramel over chocolate mixture; if needed, gently tilt baking pan to spread evenly. Run tip of a knife through chocolate and caramel layers to swirl together. Decorate with chocolate pearls, if using. Chill, uncovered, until set, at least 4 hours or up to overnight (12 hours).
• Remove fudge from baking pan using parchment paper overhang as handles. Garnish with flakey sea salt. Cut into squares and serve. Store fudge squares, covered, in refrigerator up to 1 week.