SALTED MEAT RECIPE RECIPES

Name: Salted Caramel Crescent Doughnuts
Prep time: 10 min
Total time: 20 min
Yield: 3
Ingredients: 2 cups vegetable oil; 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count); 1 snack-size container (3.25 oz) vanilla pudding; 2 tablespoons caramel sauce; 1/4 teaspoon kosher (coarse) salt; 1/2 cup powdered sugar; 1 to 2 teaspoons milk; Additional caramel sauce, if desired

SALTED CARAMEL CRESCENT DOUGHNUTS RECIPE - PILLSBURY.C…

Salted Caramel Crescent Doughnuts Recipe - Pillsbury.c… image

In 20 minutes, you can have a batch of decadent doughnuts from crescent rolls, ready to serve. This caramel doughnut recipe is an easy way to enjoy a light and flaky dessert without leaving your house. You'll only need a handful of simple ingredients and a can of Pillsbury™ Crescent Rolls for these salted caramel doughnuts. Your kids will love helping you drizzle their crescent roll doughnuts with the mouth-watering salted caramel sauce. These tasty treats are a guaranteed hit with all ages. Doughnuts made with crescent dough are light, flaky and incredibly tasty!

Provided by Pillsbury Kitchens

Total Time 20 minutes

Prep Time 10 minutes

Yield 3

Number Of Ingredients 8

Ingredients

2 cups vegetable oil
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
1 snack-size container (3.25 oz) vanilla pudding
2 tablespoons caramel sauce
1/4 teaspoon kosher (coarse) salt
1/2 cup powdered sugar
1 to 2 teaspoons milk
Additional caramel sauce, if desired

Steps:

In deep fryer or 2-quart heavy saucepan, heat oil over medium heat to 350°F.
Separate crescent dough into 4 rectangles. Firmly press perforations to seal. Stack 2 rectangles on top of one another. Fold in half widthwise to make tall stack. Repeat with remaining 2 rectangles.
To make 2 doughnuts, use 3-inch biscuit cutter to cut 1 round from each stack; use 1/2-inch biscuit cutter to cut small hole in center of each round. Reroll remaining dough to cut third doughnut.
Fry doughnuts in hot oil 1 1/2 minutes on each side or until deep golden brown and cooked through. Drain on paper towels. Cool 5 minutes.
Carefully split doughnuts in half. Place pudding in decorating bag fitted with small round tip, and pipe some of the pudding onto bottom half of each doughnut. Top each with some of the caramel sauce; sprinkle with salt. Cover each with top of doughnut.
In small bowl, mix powdered sugar and 1 teaspoon milk with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional milk, 1/4 teaspoon at a time. Spread on tops of doughnuts. Drizzle with additional caramel sauce.

Nutrition Facts : Calories 560 , CarbohydrateContent 67 g, CholesterolContent 0 mg, FatContent 5 1/2 , FiberContent 0 g, ProteinContent 6 g, SaturatedFatContent 8 g, ServingSize 1 Doughnut, SodiumContent 750 mg, SugarContent 37 g, TransFatContent 0 g

SALTED CARAMEL CANDIES RECIPE - BETTYCROCKER.COM

Salted Caramel Candies Recipe - BettyCrocker.com image

Chewy caramels with a sprinkling of sea salt are the ultimate in melt-in-your-mouth decadence.

Provided by Inspired Taste

Total Time 1 hours 30 minutes

Prep Time 1 hours 20 minutes

Yield 35

Number Of Ingredients 7

Ingredients

3/4 cup whipping cream
1 teaspoon vanilla
1/2 teaspoon kosher (coarse) salt
4 tablespoons salted butter, softened
1 cup sugar
1/2 cup light corn syrup
1/4 teaspoon coarse sea salt

Steps:

Line 9x5-inch loaf pan with foil; spray foil with cooking spray.
In 1-quart saucepan, heat whipping cream, vanilla, kosher salt and 2 tablespoons of the butter over medium heat until mixture just begins to simmer. Remove from heat; cover with lid. Set aside.
In 2-quart heavy saucepan, mix sugar and corn syrup; add candy thermometer. Cook over medium heat, stirring gently, until sugar is dissolved. If granules of sugar become stuck to sides of saucepan, use wet pastry brush to brush granules down towards syrup. Cook syrup, without stirring, until thermometer reads 310°F. If hot spots or darker areas occur while cooking, gently roll saucepan around to evenly disperse syrup.
Remove saucepan from heat. Slowly pour cream mixture into syrup. Syrup will bubble violently so be careful to add cream slowly to ensure syrup does not bubble over edge of saucepan. Stir until smooth.
Return saucepan to medium heat. Cook caramel until thermometer reads 260°F.
Remove saucepan from heat; remove thermometer. Stir in remaining 2 tablespoons butter until caramel is smooth.
Pour caramel into loaf pan. Cool 8 to 10 minutes. Sprinkle coarse sea salt evenly over top. Cool completely in pan on cooling rack.
When caramel is cool, remove from pan by lifting foil. Peel foil from caramel. Using sharp long knife, cut into 35 to 40 squares. Wrap each caramel individually with waxed paper or cellophane.

Nutrition Facts : Calories 70 , CarbohydrateContent 10 g, CholesterolContent 10 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 50 mg, SugarContent 7 g, TransFatContent 0 g

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