SEA SALT CARAMEL RECIPES RECIPES
4-INGREDIENT SALTED CARAMEL-CREAM CHEESE DIP RECIPE ...
Creamy, sweet and totally addicting, this recipe truly has it all. It tastes especially amazing with sliced apples, but you’ll want to dunk all your favorite fruits into this dynamite, throw-together dip. Or pair with these Easy Baked Apple Chips for a fun fall snack!
Provided by Pillsbury Kitchens
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Yield 16
Number Of Ingredients 4
Steps:
- In medium bowl, mix cream cheese, marshmallow creme and 2 tablespoons of the caramel topping with electric mixer on medium speed, until mixed well and no lumps remain. Refrigerate 1 hour before serving.
- Drizzle with remaining 1 tablespoon caramel topping, and sprinkle with sea salt before serving. Serve with your favorite sliced apples or apple chips. Store dip covered in refrigerator.
Nutrition Facts : Calories 110 , CarbohydrateContent 15 g, CholesterolContent 15 mg, FatContent 1 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Serving, SodiumContent 100 mg, SugarContent 9 g, TransFatContent 0 g
SEA SALT CARAMEL COOKIES | PARTNERS.ALLRECIPES.COM
Sea Salt Caramel Cookies in imitation of Unsalted Butter, Granulated Sugar, Brown Sugar, Large Eggs, Vanilla Extract, Flour, Sea Salt, Baking Soda, Baking Powder, Chips
Provided by Cant Stay Out of the Kitchen
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 10
Nutrition Facts : Calories 1890 calories, CarbohydrateContent 231 grams, CholesterolContent 230 milligrams, FatContent 98 grams, FiberContent 9 grams, ProteinContent 24 grams, SaturatedFatContent 35 grams, SodiumContent 1660 milligrams, SugarContent 79 grams
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Liddabit Sweets never planned on doing a sea salt caramel. Well, one messed-up batch of Snacker caramel sprinkled with salt, and they changed their tune. The Sea Salt Caramel has since become their best seller.
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Reviews 5
Total Time 0S
Category vegetarian, baby shower, birthday, bridal shower, Christmas, cocktail party, dinner party, feed a crowd, Thanksgiving, baking, dessert
Cuisine American
From delish.com
Reviews 5
Total Time 0S
Category vegetarian, baby shower, birthday, bridal shower, Christmas, cocktail party, dinner party, feed a crowd, Thanksgiving, baking, dessert
Cuisine American
- Grease the baking sheet with the 1 teaspoon butter, and set it aside on a heatproof surface. Combine the sugar, evaporated milk, heavy cream, and vanilla bean and seeds (if using) in a large (6- to 8-quart) saucepan. Bring to a boil over medium-high heat, uncovered and without stirring. Once the mixture has come to a boil, insert the candy thermometer. Add the light corn syrup, and stir gently with the spatula until everything is mixed well. Reduce the heat to medium-low and cook, stirring often and making sure to scrape the bottom of the pot to keep the mixture from burning, until the mixture reaches 230 degrees F (thread stage), about 30 minutes. Add the 3 1/2 tablespoons butter. If you used a vanilla bean, fish it out with a slotted spoon. Stirring continuously, cook the caramel until it reaches 241 degrees F (soft-to-firm ball stage), 15 to 20 minutes; it will be a deep tawny color and have slow, rolling bubbles in the center. Remove it from the heat. Stir in the salt and vanilla paste or extract (if using), making sure they’re distributed evenly. Put on oven mitts and carefully pour the caramel onto the prepared baking sheet. Allow it to cool completely until it’s firm to the touch, at least 3 hours, preferably overnight. (If it’s humid, cover the caramel tightly with plastic wrap and store it at cool room temperature until you can cut and wrap it in wax paper.) Lightly oil a sharp chef’s knife with cooking spray, and run the tip around the edge of the baking sheet to release the caramel. Gently turn the caramel out onto the lined cutting board, and cut it into 1-inch squares. Wrap the pieces in wax twisting paper (to turn the squares into little logs, fold each piece over on itself, wrap the twisting paper around it and roll the wrapped caramel against the cutting board, then twist the ends of the paper shut). Store the caramels in an airtight container, at cool room temperature for up to 4 weeks; they’ll last for up to 3 months in the refrigerator.
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CHOCOLATE-TOPPED SEA SALT CARAMELS RECIPE - BETTYCROCK…
Sweet and salty flavors are combined in these delicious chocolate coated caramels- perfect dessert to treat a crowd.
From bettycrocker.com
Reviews 3.5
Total Time 2 hours 40 minutes
Calories 140 per serving
From bettycrocker.com
Reviews 3.5
Total Time 2 hours 40 minutes
Calories 140 per serving
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