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Tuesdays wtih Dorie (Baking Chez Moi): Soft Salted-Butter Caramels

Dorie Greenspan Soft Salted-Butter Caramels on eatlivetravelwrite.comThe Tuesdays with Dorie recipe from Baking Chez Moi for this week was the first time I’ve ever made caramel candies. Of course I’ve made caramel before for baking and cooking but never as actual sweets/ candies. After a long week last week, I needed some quiet time in my kitchen and this was the perfect recipe choice.

Soft Salted-Butter Caramels from baking Chez Moi on eatlivetravelwrite.comOf course, making caramels is all about being patient (you can’t eat them until the next day anyway) so it’s a great recipe to make when you just need to “be”… There is the issue of needing to keep an eye on the temperature and while I have a whole host of different types of candy thermometers, I was recently given a spatula with a built-in candy thermometer and found it was the perfect tool for this job! The tip of the thermometer doesn’t actually touch the bottom of the pan (which my others do and they don’t have clips so it’s not a hands-free job) AND you have the spatula for stirring from time to time and for whisking in the hot cream and soft butter. I was thrilled.

Soft Salted-Butter Caramels for Tuesdays with Dorie on eatlivetravelwrite.comI’m not sure how “soft” these were meant to be but mine were not soft at all (until you eat them). They were rock hard after a night in our wine cellar and very challenging to cut into even-sized pieces. I used some wax paper to wrap a few (and, to be honest, that’s the hardest part of this recipe) and then ran out so just layered them in single layers between parchment sheets to store in the fridge. Some of these went to Neil’s work, some are coming to work with me today and others went to lucky neighbours and a few were, ahem, taste tested as I was cutting them. SO. GOOD. I will definitely make these again, though might pull them from the heat a little early to see if they might turn out “softer”?

Get the recipe for Dorie Greenspan’s Soft Salted Butter Caramels on p 405 of Baking Chez Moi.

Baking Chez Moi Cover

 

 

Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!

 

 

 

Please note: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to Amazon.com and affiliated sites. This post also contains affiliate links from The Book Depository. This means that if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you). Thank you in advance!

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8 Responses to Tuesdays wtih Dorie (Baking Chez Moi): Soft Salted-Butter Caramels

  1. Cakelaw December 12, 2017 at 05:45 #

    Yep. mine were quite hard too and the cutting part was a nightmare. However, they tasted delish. I love the sound of your spatula with a built in candy thermometer!

  2. Mr. Neil December 12, 2017 at 08:21 #

    Memories of Mackintosh’s Toffee! Who else remembers slamming the packet onto a table, to break the contents ide into bite-sized pieces, and then quibbling over who gets the bigger pieces? ­čÖé

    This was yummy. Too dangerous to leave in the house for just us two…. ­čśë

  3. Kim December 12, 2017 at 09:44 #

    I had the exact same problem!! Super hard…almost threw them away but tried one and it was delicious. They kind of melted in your mouth.

  4. Krystal December 12, 2017 at 10:15 #

    I had NO IDEA there was such a thing as a spatula/thermometer combo. Thank you for sharing!

  5. Zosia December 12, 2017 at 18:21 #

    That spatula looks like a great kitchen gadget!

  6. steph (whisk/spoon) December 12, 2017 at 22:49 #

    looking forward to making these next time. and i’ve never seen that type of spatula before–cool!

  7. Diane Zwang December 13, 2017 at 19:14 #

    I have had varying success with making caramel even sauce so I don’t think I am going to tackle this. I like the sound of your new thermometer. Kudos to you for fitting it all in.

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