Best New Jersey Salted Caramel Recipes

HOMEMADE SALTED CARAMEL RECIPE

Steps:

• Heat granulated sugar in a medium heavy-duty saucepan (avoid using non-stick) over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn it.
• Once sugar is completely melted, immediately stir in the butter until melted and combined. Be careful in this step because the caramel will bubble rapidly when the butter is added. If you notice the butter separating or if the sugar clumps up, remove from heat and vigorously whisk to combine it again. (If you're nervous for splatter, wear kitchen gloves. Keep whisking until it comes back together, even if it takes 3-4 minutes. It will eventually- just keep whisking. Return to heat when it's combined again.)
• After the butter has melted and combined with the caramelized sugar, stir constantly as you very slowly pour in the heavy cream. Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble when added. After all the heavy cream has been added, stop stirring and allow to boil for 1 minute. It will rise in the pan as it boils.
• Remove from heat and stir in the salt. Allow to slightly cool down before using. Caramel thickens as it cools.
• Cover tightly and store for up to 1 month in the refrigerator. Caramel solidifies in the refrigerator. Reheat in the microwave or on the stove to desired consistency. See "What is the Texture of This Salted Caramel?" above.

BANANAS FOSTER SALTED CARAMEL ICE CREAM TOPPING

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

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

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.