SALTED CARAMEL MILK CHOCOLATE CAKE
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 2h15m
Yield 2 (9-inch) cake layers
Number Of Ingredients 19
Steps:
- Put your chocolates in a big bowl. Put the sugar and 1/2 cup water in a saucepan and place over medium heat. Stir until the sugar dissolves and bring up to a boil. As soon that happens, stop stirring and let it boil until it turns an amber color, 8 to 10 minutes or so. (If you think that it needs another stir, brush down the sides of the pan with a wet pastry brush, and stir the entire mixture, picking up the pot itself by the handle, being careful not to touch the caramel or else it could crystallize.) Once the mixture reaches that dark amber color, turn the heat down. Stand back from the pot and add the cream very slowly, stirring with a heatproof spatula. (If you are nervous about the steam, wear a kitchen glove to protect your hand.) Continue to stir until all is incorporated. Once the mixture is smooth, stir in the fine salt. Take off the heat and pour the caramel over the bowl of chocolate. Whisk to combine, making sure all the chocolate melts. Pop in the fridge for about 1 hour until completely chilled.
- Take the frosting out of the fridge and beat it with a hand mixer just until it becomes spreadable. Add the butter in pieces and mix until it's all combined. Pop back into the refrigerator for another hour.
- Place 1 cake layer on a cake platter, flat-side up. (You want the cake flat-side up so when you get into it you'll have nice and even layers.) Evenly spread 2 cups of the frosting over the top. Sprinkle with sea salt flakes, then put the other cake layer on top, flat-side up. Spread the rest of the frosting over the top and on the sides of the cake. Sprinkle the top with more salt flakes.
- Put a rack in the middle of the oven and preheat the oven to 350 degrees F. Butter 2 (9 by 2-inch) nonstick round cake pans. Line the bottom of each with a round of parchment paper, and then butter the paper.
- Sift the flour, cocoa, baking soda and salt together onto parchment paper. With an electric mixer on medium-high speed, cream the butter and sugars until light and fluffy, 4 or 5 minutes. Add your eggs, 1 at a time, mixing until completely incorporated before adding each additional egg. Mix in the chocolate and vanilla, making sure to combine really well. Turn the mixer to low and slowly add the dry ingredients, alternating with the buttermilk, in 3 batches, starting and ending with the flour mixture. Make sure to let it mix thoroughly.
- Pour half the batter in each pan and spread it evenly with a spatula or butter knife. Bake until a toothpick comes out clean, 25 minutes. Remove the pans to racks and allow the cakes to cool for 10 minutes or so. Loosen the edges of the cake from the pan with a knife, then turn them onto the racks. Remove the paper and let the cakes completely cool.
SALTED CHOCOLATE CARAMELS
Provided by Liz Gutman
Categories Chocolate Halloween Edible Gift Candy Thermometer Butter
Yield Makes about 120 one-inch pieces
Number Of Ingredients 15
Steps:
- 1. Grease the baking sheet with the 1 teaspoon butter, and set it aside on a heatproof surface.
- 2. Combine the sugar, chocolate, evaporated milk, and heavy cream, in a large (6- to 8-quart) saucepan or stockpot. Bring to a boil over medium-high heat, uncovered and without stirring.
- 3. Once the mixture has come to a boil, insert the candy thermometer. Add the corn syrup, and stir gently with the heatproof 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°F/110°C (thread stage), about 30 minutes.
- 4. Add the 3 1/2 tablespoons butter and, stirring continuously, cook the caramel until it reaches 238°F/115°C (soft ball stage), 15 to 20 minutes. Remove the caramel from the heat.
- 5. Stir in the salt, making sure to mix well so that it's distributed evenly. Wearing oven mitts, 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 with plastic wrap until you can cut it and wrap it in wax paper.)
- 6. Lightly coat 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.
SALTED CHOCOLATE CARAMELS
Categories Candy Chocolate Dessert Christmas Valentine's Day Edible Gift Party Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 64 candies
Number Of Ingredients 11
Steps:
- Line bottom and sides of an 8-inch straight-sided square metal baking pan with 2 long sheets of crisscrossed parchment.
- Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan over moderately high heat, then reduce heat to low and add chocolate. Let stand 1 minute, then stir until chocolate is completely melted. Remove from heat.
- Bring sugar, corn syrup, water, and salt to a boil in a 5- to 6-quart heavy pot over moderate heat, stirring until sugar is dissolved. Boil, uncovered, without stirring but gently swirling pan occasionally, until sugar is deep golden, about 10 minutes. Tilt pan and carefully pour in chocolate mixture (mixture will bubble and steam vigorously). Continue to boil over moderate heat, stirring frequently, until mixture registers 255°F on thermometer, about 15 minutes. Add butter, stirring until completely melted, then immediately pour into lined baking pan (do not scrape any caramel clinging to bottom or side of saucepan). Let caramel stand 10 minutes, then sprinkle evenly with sea salt. Cool completely in pan on a rack, about 2 hours.
- Carefully invert caramel onto a clean, dry cutting board, then peel off parchment. Turn caramel salt side up. Lightly oil blade of a large heavy knife and cut into 1-inch squares.
SALTED MILK CHOCOLATE CARAMELS
Make and share this Salted Milk Chocolate Caramels recipe from Food.com.
Provided by Luckeysbaking
Categories Candy
Time 1h10m
Yield 5 5, 50 serving(s)
Number Of Ingredients 7
Steps:
- 1. Melt the butter.
- 2. Add, salt, sugar, cream, glucose syrup, syrup, chocolate and vanilla.
- 3. Let simmer for about 30-40 min on low heat. You can also boil it longer, just make sure the heat stays under 100 degrees Celsius. I like to boil my caramel longer, since I believe it adds more4.
- 4. After 30 - 40 min increase the heat and boil it until it has reached 120-125 degrees Celsius. OR make something called a ball-test (see at the end of receipt.
- 5. Poor in to a oven form with a baking paper in or buttered.
- 6. Put in the fridge to set. When set a little, sprinkle some extra sea salt on the caramel, believe me, this is what makes these babies heaven to eat so don´t skip the salt people!
- 7.Cut in to desired size.
- 8. Cut squares out of baking paper, pack each on them in or why not skip this part and eat them straight away?;) Enjoy!
Nutrition Facts : Calories 105.6, Fat 6.6, SaturatedFat 4.1, Cholesterol 21.2, Sodium 128.8, Carbohydrate 12.1, Sugar 9.3, Protein 0.2
CHOCOLATE-COVERED SALTED CARAMELS
Avoid the lines at your local candy shop and create these beautiful salted caramels. These Chocolate-Covered Salted Caramels are great for gifting.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 8 servings
Number Of Ingredients 3
Steps:
- Insert toothpick into 1 caramel; dip in chocolate, turning until completely coated. Shake gently to remove excess chocolate. Place on waxed paper-covered baking sheet. Remove toothpick. Repeat with remaining caramels.
- Sprinkle with salt. Let stand at room temperature 30 min. or until chocolate is firm.
Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 5 mg, Sodium 710 mg, Carbohydrate 38 g, Fiber 1 g, Sugar 34 g, Protein 3 g
SALTED CARAMEL AND MILK CHOCOLATE MOUSSE
Provided by Christine Muhlke
Categories easy, quick, dessert
Time 6h15m
Yield Serves 6
Number Of Ingredients 5
Steps:
- Combine the sugar and 2 tablespoons water in a medium saucepan. Do not stir. Cook over medium-high heat to a dark caramel, swirling as it begins to brown to distribute the sugar. Take off the heat and deglaze with the cream and butter. Add the chocolate, wait for a minute or two for it to melt and mix until smooth. Mix in the egg yolks.
- Whisk the egg whites until they form firm peaks and then fold into the chocolate mixture. Divide between 6 4-ounce ramekins and chill for at least 6 hours.
Nutrition Facts : @context http, Calories 430, UnsaturatedFat 9 grams, Carbohydrate 37 grams, Fat 29 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 18 grams, Sodium 108 milligrams, Sugar 35 grams, TransFat 0 grams
More about "salted milk chocolate caramels recipes"
MILK CHOCOLATE COVERED SALTED CARAMELS - GINGER WITH SPICE
From gingerwithspice.com
5/5 (3)Total Time 1 hr 30 minsCategory DessertsCalories 86 per serving
- In a light bottomed, tall sided saucepan, add sugar and water. On medium high heat, stir until sugar has dissolved but you have to stop stirring before it boils or else it can crystallize.
- Let boil for 7-8 minutes or until it has gotten an amber color and smells nutty/slightly burned. Take it off the heat.
- While constantly whisking, slowly pour in the heavy cream. It will burst and grow a little but just keep stirring.
SALTED MILK CHOCOLATE HOMEMADE CARAMELS - OH SWEET …
From ohsweetbasil.com
Ratings 3Calories 145 per servingCategory 20+ Homemade Candy Recipes
- In a separate pan over medium heat, while the sugar is starting to cook, add the butter, cream and salt.
MILK CHOCOLATE AND SALTED CARAMEL GâTEAU SAINT-HONORé
From bonappetit.com
CHOCOLATE SEA SALT CARAMELS RECIPE | LAND O’LAKES
From landolakes.com
SALTED CHOCOLATE COVERED CARAMELS - INSPIRED TASTE
From inspiredtaste.net
LINDT CLASSIC RECIPE CARAMEL WITH SEA SALT MILK CHOCOLATE BAR, …
From amazon.com
Reviews 1.5K
CLASSIC RECIPE OAT MILK SALTED CARAMEL CHOCOLATE BAR 3.5OZ
From amazon.com
Reviews 18
10 BEST SALTED CARAMEL CHOCOLATE FUDGE RECIPES | YUMMLY
From yummly.com
QUICK & DELICIOUS SALTED CARAMEL LATTE” | NESCAFÉ | AU
From nescafe.com
SALTED FIG CARAMEL TRIFLE - KAMEN WINES
From kamenwines.com
OATMILK SALTED CARAMEL CLASSIC RECIPE BAR (3.5 OZ) - LINDT
From
DECADENT SALTED CARAMEL CHOCOLATE CHIP COOKIE BARS RECIPE
From amagicalmess.com
WARM MOLTEN CHOCOLATE AND SALTED CARAMEL TART WITH MILK ICE CREAM
From greatbritishchefs.com
HOLIDAY DRINKS RECIPES: IMPRESS YOUR FAMILY & FRIENDS THIS …
From espresso-works.com
HOME OF ECONOMY-HERALD PIE RECIPES: EVAN ANDRIST'S 'CHOCOLATE …
From yahoo.com
SALTED CARAMEL CHOCOLATE MILK RECIPE - EASY RECIPES
From recipegoulash.cc
HOW TO MAKE SALTED CARAMEL MILK CHOCOLATE SPREAD
From nunuchocolates.com
LINDT CLASSIC RECIPE OAT MILK SALTED CARAMEL CHOCOLATE BAR
From
CHOCOLATE DIPPED CARAMELS WITH SEA SALT | VERY BEST BAKING
From verybestbaking.com
HOMEMADE CHOCOLATE CARAMELS WITH SEA SALT RECIPE - SIX SISTERS' …
From sixsistersstuff.com
You'll also love