BANANAS FOSTER SALTED CARAMEL ICE CREAM TOPPING
After a batch of New Jersey Salted Caramel and Salted Caramel Dark Chocolate Brownies, there is still tons leftover for more fun recipes like this. Enjoy!
Provided by Tiffany Bannworth
Categories Other Sauces
Time 35m
Number Of Ingredients 8
Steps:
- 1. Prepare this recipe ahead of time: https://www.justapinch.com/recipes/dessert/other-dessert/new-jersey-salted-caramel.html?p=10
- 2. Place all ingredients in the saucepan, if you intend to flambe table side, do not add brandy/rum/or even banana liqueur now. If not, do so.
- 3. This is different than a typical bananas foster, because it is accenting the caramel instead. If you aren't flambe-ing, cook until the alcohol is for the most part cooked out. Stirring and re-thickening back to a nice caramel.
- 4. To flambe, place in a thick glass ice cream dish or ceramic bowl, put about 1/2-1 tablespoon of brandy/rum/banana liqueur and light.
- 5. This serves about 4 people over 2 scoops of ice cream each, and what was left if pictured in this jar. Perhaps 6-8 servings altogether.
SALTED CARAMEL DARK CHOCOLATE BROWNIES
This recipe was for my husband. He is a big fan of Salted Caramel Hot Chocolate, so I just had to bake something like this for the Rock Star of my life! You can drizzle even more caramel atop for a gooey treat!
Provided by Tiffany Bannworth
Categories Other Desserts
Time 55m
Number Of Ingredients 13
Steps:
- 1. Make caramel according to recipe. https://www.justapinch.com/recipes/dessert/other-dessert/new-jersey-salted-caramel.html
- 2. In a double broiler, melt and whisk butter, chocolate squares, and 3/4 cup chips. Blend until even sauce.
- 3. Stir in cocoa. Continue to whisk until thoroughly blended. Set aside.
- 4. In a mixing bowl, beat sugar, vanilla, and eggs until frothy.
- 5. Then add one tablespoon of chocolate mix at a time until eggs are tempered. Then dump into rest of chocolate and beat.
- 6. Finally mix in sifted flour.
- 7. Preheat oven to 350.
- 8. In a square baking dish, line with parchment paper and spray with non-stick spray. Have extra paper on each side, so that you may later pull out brownies by hang off.
- 9. Pour half your brownie mix into pan. Spread evenly all the way to corners.
- 10. Pour half your caramel, in spoonfuls, in variously places.
- 11. Pour the rest of the brownie batter atop and spread to corners.
- 12. Top with rest of caramel. With a knife, swirl lightly the brownie and the caramel.
- 13. Bake for 30-40 minutes or until a toothpick comes out without batter.
- 14. Sprinkle 1/4c of chips atop.
- 15. In a small bowl, mix kosher salt and coarse sugar. Sprinkle.
- 16. Let brownies cool ambiently for 3 hours before removing from pan and cutting. Or place in refrigerator for 1.5 hours.
BOBBY FLAY'S SALTED CARAMEL SAUCE
Make a batch of this sauce before guests come to dinner, keep it warm in the oven while they eat, then spoon it over vanilla ice cream for dessert: That's a win. Or make it in the morning and pair it with pancakes. Mr. Flay, the voluble chef and television star, pairs it with double-chocolate pancakes. That is a very serious business.
Provided by Sam Sifton
Categories breakfast, brunch, sauces and gravies, dessert
Time 20m
Yield About 1 1/2 cups
Number Of Ingredients 4
Steps:
- In a medium saucepan set over medium-high heat, combine the sugar with 1/4 cup cold water and stir to combine. Cook, without stirring, until the sugar has turned a deep amber hue, approximately 10 to 12 minutes.
- Meanwhile, warm the cream in a small saucepan. When the caramel is ready, slowly whisk in the warm cream and continue simmering the mixture until it is smooth, another 2 to 3 minutes. Remove from heat, then whisk in the butter, and then the salt, to taste. Serve warm.
Nutrition Facts : @context http, Calories 463, UnsaturatedFat 7 grams, Carbohydrate 68 grams, Fat 22 grams, Protein 1 gram, SaturatedFat 14 grams, Sodium 269 milligrams, Sugar 68 grams, TransFat 0 grams
CHOCOLATE CARAMEL TART
It is hard to believe in this day and age - when salted caramel ice cream is almost as ubiquitous as vanilla - that desserts in which salt plays a starring role was once a newfangled concept. This recipe, an adaptation of one attributed to the pastry chef Claudia Fleming, came to The Times in a 2000 article by Amanda Hesser about the development of that very trend, and it is a perfect example of how it's done right. Layers of silky caramel and dark chocolate ganache topped with a sprinkling of crunchy, snow-white fleur de sel make this an unforgettable combination of flavors and textures.
Provided by Amanda Hesser
Categories dessert
Time 1h15m
Yield 10-inch tart (12 to 16 servings)
Number Of Ingredients 16
Steps:
- Prepare chocolate dough: In bowl of an electric mixer, combine the butter, confectioners' sugar and cocoa. Beat until smooth. Add egg yolk and vanilla, and beat until blended.
- Sift flour into dough mixture. Beat on low speed until combined. Press the dough into the bottom and up the sides of a 10-inch tart pan. (You can use a 9-inch pan, but the crust will be thicker and the caramel may take longer to set in step 4.)
- Preheat oven to 350 degrees. Line tart with foil, and fill with dried beans, rice or pie weights. Bake for 15 minutes. Remove foil and weights, and bake until pastry is dry and set, another 10 to 15 minutes. Transfer to a wire rack to cool.
- Prepare caramel filling: In a large saucepan, bring sugar, water and corn syrup to a boil. Stir or swirl the pan occasionally, until mixture is a medium amber color, about 12 minutes. Remove from the heat. Caramel will continue to cook and darken off of the heat. Carefully but quickly whisk in the butter, cream, creme fraiche and salt until smooth (mixture will bubble up). Pour hot caramel into tart, and allow to cool and set, at least 1 hour.
- Prepare chocolate glaze: Place chocolate in a bowl. In a small saucepan, bring cream to a boil. Pour hot cream over chocolate and whisk until chocolate has melted and mixture is smooth. Pour glaze over tart, tilting tart for even coverage. Refrigerate until tart is set, at least one hour, then sprinkle with a few granules of fleur de sel. Keep refrigerated until serving.
Nutrition Facts : @context http, Calories 408, UnsaturatedFat 7 grams, Carbohydrate 53 grams, Fat 23 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 14 grams, Sodium 243 milligrams, Sugar 42 grams, TransFat 1 gram
More about "new jersey salted caramel recipes"
EASY SALTED CARAMEL RECIPE - SUGAR & SPARROW
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4.8/5 (20)Total Time 15 minsServings 1
- Have everything pre-measured and ready to go (you’ll be constantly stirring). Place the sugar in a medium saucepan over medium-high heat and stir constantly with a wooden spoon, until it melts into an amber-colored liquid and no sugar clumps remain, 5-6 minutes.
- Reduce the heat to medium. Carefully add the butter (it will bubble up when you do) and use a whisk to combine it with the sugar mixture until the butter is fully melted and incorporated, 2-3 minutes.
- Add the heavy whipping cream in a steady stream while whisking. As soon as the cream is incorporated, let the caramel boil for a full minute before removing it from the heat and stirring in the salt.
- Let the caramel cool to room temperature* before using it in a buttercream recipe or as a cake topping. If you're using it to drizzle over ice cream or warm baked goods, you only need to cool it slightly (20 minutes or so). It will thicken as it cools.
6 INDULGENT HERSHEY’S SEA SALT CARAMEL CHIPS RECIPES
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- Sweet and Salty Caramel Nut Fudge. Here at HERSHEY'S Kitchens, we know decadence. And nothing is more decadent than this fudge. It’s sweet; it’s salty; it’s nutty; it’s fluffy.
- Sea Salt Caramel Poke Cake. We love poke cakes because they’re always unexpected but also a cinch to make. The condensed milk and sea salt caramel combo keeps this cake moist and oh, so yummy.
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- Sea Salt Caramel Torte. Chocolate and caramel have always belonged together, and when you add HERSHEY’S Sea Salt Caramel Chips, it becomes an irresistible mouthful.
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