Mouth-watering Caramel Recipes
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3 Mouth-Watering Caramel Recipes to Make On Any Occasion

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3 Mouth-Watering Caramel Recipes to Make On Any Occasion

Caramel is one of the most loved and desired sweets in all the world. It appears in many desserts, such as creme brulee or crème caramel, but it can also be enjoyed all on its own, as a simple treat to be shared with family and friends.

For most of us, caramel can only be made using a sugar thermometer and heating the ingredient over high heat for several minutes. This is why it becomes very complicated to make mouth-watering caramels at home, especially if we don’t have much experience making them.

Don’t worry! We’ve got your back covered with a few easy and delicious caramel recipes that are sure to become some of your future favorites.

1. Almond Caramels Recipe

Ingredients:

  • 2-1/4 cups (540ml) heavy whole cream
  • 1 cup (200g) sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons (45g)
  • unsalted butter 6 oz.
  • (170g) bittersweet chocolate
  • finely chopped 3 oz.
  • (85g) almond flour Salt

Directions:

Line an 8″ x 8″ (20 cm x 20 cm) baking pan with parchment paper so the paper hangs over two sides, then brush lightly with some of the creams. Combine remaining milk and sugar in a heavy-bottomed saucepan; stir with a fork to moisten the sugar. Bring to a boil over medium heat, stirring to dissolve sugar. Continue cooking, without stirring, until the mixture is a light golden caramel. Remove from heat and carefully stir in cream (mixture will steam and bubble vigorously). Add vanilla extract and butter and stir until smooth. Pour into prepared pan; let cool to room temperature, about 1 hour. Cover with plastic wrap then place another 8″ x 8″ pan of equal size on top and press down, creating a flat surface. Refrigerate overnight to set. Melt chocolate in a heatproof bowl over a saucepan of simmering water (or use a microwave). Let cool slightly. Whisk almond flour into melted chocolate until fully combined. Transfer chilled caramel out from the baking dish and remove the plastic. Cut into 1″ x 2″ (2.5 cm x 5 cm) pieces then place onto a parchment-lined baking sheet or tray. Pour melted chocolate over caramels and use an offset spatula to spread evenly. Sprinkle some flaky salt on top if desired. Transfer back to the refrigerator and refrigerate until chocolate has set, about 15 minutes. Gently peel off parchment paper and store caramels in an airtight container in the refrigerator for up to 1 week.

2. Dulce De Leche Caramels Recipe

Ingredients:

  • 1 can sweetened condensed milk
  • 4 tbsp (60g) butter
  • 2 cups (500ml) white sugar
  • 2 cups (500ml) water

Directions:

Place the water and the sugar in a heavy pot. Heat it over high heat, stirring constantly until the mixture comes to a boil and no more sugar granules are visible. At this point, you should wash down any crystals from the sides of the pot with a wet pastry brush. Ready your butter and condensed milk so you can add them right away after the mixture comes to a boil. When the sugar syrup has reached 248F (120C) or firm ball stage, remove from the heat and carefully pour in your condensed milk, stirring constantly until well-blended. Add your butter and continue stirring until it is fully melted. Pour the mixture into small buttered pans or tins and let them cool for about 2 hours before slicing the caramels. Wrap each caramel in waxed paper; twist the ends to close. Store at room temperature or, if your kitchen is very warm, keep it in the refrigerator.

3. Toffee Recipe

Ingredients:

  • 1 cup (200g) sugar
  • 1/3 cup (80ml) water
  • 6 tbsp (90g) butter
  • 2 cups (400g) semisweet chocolate chips

Directions:

Heat the sugar and water over high heat, stirring until all of the sugar has dissolved. Stop stirring and let the mixture come to a boil. When it begins to turn golden around the edges, gently swirl your pan so that it caramelizes evenly. This will help prevent crystals from forming on the side of the saucepan. Remove from heat and very carefully add in your butter and stir until melted; be careful of boiling sugar splatter. Add chocolate chips and stir until they are melted and completely blended. Let your toffee cool a bit before spreading it over parchment paper or waxed paper-lined baking sheets. As it cools, use an offset spatula or the back of a spoon to spread the toffee into roughly 1/4″ thickness. Allow cooling completely then break up into pieces.

There is no better way to entertain your guests than to offer them a meal that is not only healthy but sweet. A good caramel recipe gives a feel-good vibe that keeps everyone happy.

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