Salted Caramel Treats Recipes

SALTED CARAMEL MARSHMALLOW CRISPY TREATS (GLUTEN FREE)

Steps:

• Spray a 9x13-inch baking dish with cooking spray.
• Place cereal in a large heatproof bowl.
• Melt butter in a saucepan over medium-high heat. Stir brown sugar, cream, and corn syrup into butter; cook, stirring, until mixture becomes thick and syrupy, 7 minutes. Stir 2 teaspoons salt into butter mixture. Remove from heat and add marshmallows; stir until marshmallows are smooth and melted.
• Pour marshmallow mixture over rice cereal and stir. Transfer cereal mixture to prepared baking dish and press down with greased parchment paper. Sprinkle with 1/2 teaspoon sea salt; cool and cut into squares.

SALTED CARAMEL TREATS

Steps:

• In a medium saucepan, melt caramel ingredients over medium low heat until smooth; remove from heat.
• Line a 13x9 inch baking dish with non-stick aluminum foil which extends the 2 inches beyond the edges.
• In a saucepan, melt the butter over medium low heat; stir in marshmallows, with a rubber spatula, and continue stirring until almost melted.
• Stir in vanilla, 1 teaspoon of the sea salt, and 1 cup of the melted caramel stirring until smooth; remove from heat.
• Stir in cereal and press mixture into prepared baking dish.
• Spread the remaining caramel over top and sprinkle with sea salt.
• Let cool completely, peel off foil, and cut into 24 squares.

SALTED CARAMELS

Steps:

• Butter and line the base and sides of a 20 x 30cm tin with baking parchment.
• Pour the cream into a saucepan along with the butter and vanilla, then bring to a simmer. Swirl the pan to melt the butter, then remove from the heat.
• In a separate pan, melt the sugar and golden syrup together, stirring occasionally. Once the sugar granules have dissolved, bring to the boil and cook until the temperature reaches 155C on a sugar thermometer. Remove from the heat and swiftly whisk through the cream mixture. Return to the heat and cook until the mixture reaches 127C, constantly whisking so it doesn't catch.
• Pour the caramel into the tin, tilting so it reaches the corners. Leave to set for 15 mins, then sprinkle with the salt. Leave to cool completely at room temperature (preferably overnight). Cut into squares using a very sharp, slightly oiled knife, then wrap each one in a square of baking parchment.

SALTED CARAMEL PRETZEL RICE KRISPIES TREATS

Steps:

• In a microwave or in a large saucepan over low heat, melt marshmallows in oil; stir until smooth. Remove from heat; stir in cereal, 2/3 cup each caramels and pretzels. Press mixture into a lightly-greased 13x9-in. baking pan using wax paper or a lightly-greased spatula. Cool to room temperature. Spread melted chocolate over top; sprinkle with remaining caramels and pretzels. If desired, sprinkle with sea salt. Cut into bars.