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Okay, so I made these {{fluff}}

Posted by on Dec. 20, 2012 at 10:17 PM
  • 20 Replies
1 mom liked this

I made salted caramel, dark chocolate chip cookies and they are so good that I'm quite sure I've gained at least a pound, maybe two. They're crispy on the edges and cracked as they baked, but gooey in the middle. YUUUUUUMMMM

That is all

this is the recipe I used

Salted Butter Caramels
40-50 candies

Because many people are leery of corn syrup, you can use Golden or rice syrup in this recipe in its place. (For those into agave nectar, I haven’t tried it, but suspect it may not have the right sugar density for candy making.) If using one of these darker syrups, you’ll need to be a bit vigilant and stir it as it’s cooking, since it can cook quickly in certain spots of the pan. Your finished caramels will also be darker, too.

I use salted butter. Traditional wisdom was to only use unsalted butter in baking so you could control the amount of salt. But I like the slightly funky taste of salted butter, and if you can find one that’s cultured, the flavor is incomparable. If you only have unsalted butter, just add a few extra flecks of salt to the cream.

3/4 cup (180 ml) heavy cream
1/2 teaspoon vanilla extract, bean paste, or powder
rounded 1/2 teaspoon + 1/4 teaspoon flaky sea salt, preferably fleur de sel 
1/2 cup (160 g) light corn syrup, golden syrup (such as Lyle’s) or rice syrup*
1 cup (200 g) sugar
4 tablespoons (60 g), total, salted butter, cubed, at room temperature


1. Line a 9-inch (23 cm) loaf pan with foil and spray the inside with cooking spray.

2. Heat the cream with 2 tablespoons of the butter in a small saucepan with the vanilla and 1/2 teaspoon sea salt until the mixture begins to boil. Remove from heat, cover, and keep warm while you cook the syrup.

3. In a medium, heavy duty saucepan (4 quarts, 4l), fitted with a candy thermometer, heat the corn syrup, golden, or rice syrup with the sugar, and cook, stirring gently, to make sure the sugar melts smoothly. Once the mixture is melted together and the sugar is evenly moistened, only stir is as necessary to keep it from getting any hot spots.

4. Cook until the syrup reaches 310ºF (155ºC).

To get an accurate reading while the syrup is cooking, tilt the saucepan to make sure the bulb of the thermometer is fully submerged in the syrup, tilting the pan if necessary.

4. Turn off the heat and stir in the warm cream mixture, until smooth.

5. Turn the heat back on and cook the mixture to 260F (127C).

6. Remove the pan from the heat, lift out the thermometer, and stir in the cubes of butter, until it’s melted and the mixture smooth.

7. Pour the mixture into the prepared loaf pan and wait ten minutes, then sprinkle 1/4 teaspoon of the sea salt over the top. Set on a cool rack and let cool completely. Once cool, lift out the foil with the caramel, peel away the foil, and slice the bar of caramel with a long, sharp knife into squares or rectangles.

Storage: These caramels can be individually-wrapped in cellophane or waxed paper. Once cut, they may stick together if not wrapped. Store in an air-tight container, and they’ll keep for about one month.

cookies:

1 c unsalted softened butter

1/2 c packed dark brown sugar

3/4 c sugar

2 eggs

1 tsp. vanilla

3 c. old fashioned oats

1 1/2 c flour

1 tsp baking soda

1/2 tsp salt

1 c dark chocolate chips. I used Ghirardelli 60% cacao chips

3/4c - 1 c cut caramel. I cut it roughly to the size of a lentil

Heat oven to 350 degrees

sift dry ingredients.

blend butter and sugars until smooth. add eggs and vanilla. add dry ingrediants one cup at a time. stir in choclate chips and then caramel pieces.

Drop one inch spoons full onto a cookie sheet. I found they actually cooked better on a jelly roll pan lined with parchment paper.

allow 5 minute cooling time before removing from pan to wire racks.

by on Dec. 20, 2012 at 10:17 PM
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Replies (1-10):
wickedfiress
by Kellie on Dec. 20, 2012 at 10:20 PM
yummy salted caramel!!
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Sekirei
by Sevrsaxhtharxxa on Dec. 20, 2012 at 10:26 PM
2 moms liked this

<<<is on diet.. stop talking about food..

ashellbell
by shellbark on Dec. 20, 2012 at 10:33 PM
1 mom liked this
Recipe please. Right meow.
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Sisteract
by Whoopie on Dec. 20, 2012 at 10:35 PM
RECIPE to share?
Veni.Vidi.Vici.
by on Dec. 20, 2012 at 10:36 PM


Quoting ashellbell:

Recipe please. Right meow.

Are you sure? I went so far as to make my own salted caramel and that's a task in itself.

wickedfiress
by Kellie on Dec. 20, 2012 at 10:37 PM
I want the salted caramel recipe please. I don't like chocolate so the other one is useless to me. :)
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ashellbell
by shellbark on Dec. 20, 2012 at 10:37 PM
Definitely! I love to bake! If you don't mind!


Quoting Veni.Vidi.Vici.:


Quoting ashellbell:

Recipe please. Right meow.

Are you sure? I went so far as to make my own salted caramel and that's a task in itself.


Posted on the NEW CafeMom Mobile
survivorinohio
by René on Dec. 20, 2012 at 10:39 PM


Quoting Veni.Vidi.Vici.:


Quoting ashellbell:

Recipe please. Right meow.

Are you sure? I went so far as to make my own salted caramel and that's a task in itself.

I definitely want the recipe :)

How far you go in life depends on your being: tender with the young, compassionate with the aged, sympathetic with the striving and tolerant of both the weak and strong.  Because someday in life you would have been one or all of these.  GeorgeWashingtonCarver


survivorinohio
by René on Dec. 20, 2012 at 10:40 PM

Please :)

Quoting survivorinohio:


Quoting Veni.Vidi.Vici.:


Quoting ashellbell:

Recipe please. Right meow.

Are you sure? I went so far as to make my own salted caramel and that's a task in itself.

I definitely want the recipe :)


How far you go in life depends on your being: tender with the young, compassionate with the aged, sympathetic with the striving and tolerant of both the weak and strong.  Because someday in life you would have been one or all of these.  GeorgeWashingtonCarver


turtle68
by Mahinaarangi on Dec. 20, 2012 at 10:45 PM
1 mom liked this

 I made some russian fudge....*pokes tongue*

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