Best Salted Sesame Caramel Recipes

SESAME CARAMELS

Steps:

• Lightly coat bottom and sides of an 8-by-8-inch square pan with cooking spray. Line with parchment paper, leaving a 2-inch overhang on all sides; lightly spray parchment.
• In a small saucepan, combine cream, butter, and salt; heat gently over low. In a heavy medium saucepan, combine sugar, corn syrup, and 1/4 cup water. Clip on a candy thermometer. Over high heat, cook until sugar is dissolved, swirling pan and brushing down sides with a wet pastry brush to prevent crystals from forming, 8 to 12 minutes.
• Continue swirling pan until sugar is a dark golden color, about 10 minutes. Carefully add warm cream mixture to pan, taking caution as it will bubble up. Reduce heat to medium-high. Cook, stirring occasionally, until caramel reaches 248 degrees on candy thermometer, about 15 minutes.
• Transfer to prepared pan, sprinkle evenly with sesame seeds, and let stand, uncovered, at room temperature, at least 8 hours and up to 1 day.
• Transfer caramel to a large cutting board. Cut into 1-inch pieces; wrap each piece in waxed paper to seal.

AUTUMN SALAD WITH CARAMEL-SESAME DRESSING

Steps:

• Arrange spinach, romaine lettuce, pear, apple, and grapes on a plate.
• Mix vinegar, caramel topping, sesame oil, and sesame seeds together in a bowl. Pour dressing over salad.

RICE FRITTERS WITH SESAME CARAMEL

Steps:

• Make the caramel: Toast the sesame seeds in a skillet over medium heat until golden. Transfer to a dish. Remove the peel from the orange in wide strips, then squeeze the orange juice into a separate dish; set aside.
• Cook the sugar in a skillet over medium heat, swirling the pan, until deep amber. Whisk in the butter, cream and salt until dissolved. Add the orange peel and juice. Cook, whisking, until the sauce thickens, 5 to 10 minutes. Remove from the heat. Add the sesame seeds. (You can refrigerate the sauce, covered, up to 1 day; reheat before serving.)
• Make the fritters: Bring 4 cups milk, the salt and cinnamon to a simmer in a saucepan over medium-high heat. Add the rice, reduce the heat to medium, and cook, stirring, until tender, 20 to 25 minutes. Add the condensed milk and 2 tablespoons sugar; cook, stirring, until thick, 5 to 10 more minutes. Stir in the vanilla and let cool completely.
• Roll tablespoonfuls of the rice mixture into balls. Put on a parchment paper-lined baking sheet; cover and chill until ready to fry.
• Make the batter: Whisk the flour, baking powder and the remaining 2 tablespoons sugar in a bowl. Whisk the egg and the remaining 3/4 cup milk in a liquid measuring cup; gradually whisk into the flour mixture until smooth.
• Heat 2 inches vegetable oil in a wide saucepan until a deep-fry thermometer registers 350degrees F. Working in batches, dip the rice balls in the batter using a fork, then fry until golden, turning once, about 8 minutes per batch. (Return the oil to 350degrees F between batches.) Drain on paper towels. Drizzle with the caramel.

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.

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.

SALTED CARAMEL NUT BRITTLE

Steps:

• Line a 15x10x1-inch baking pan with Reynolds Wrap® Non-Stick Foil; set aside.
• Melt the butter in a 2-quart heavy saucepan over medium heat. Stir in sugar, water and corn syrup. Bring to boiling over medium-high heat, stirring until sugar is dissolved. Avoid splashing side of saucepan. Clip a candy thermometer to side of pan. Cook over medium heat, stirring frequently, until thermometer registers 290 degrees F or a small amount of mixture dropped into very cold water separates into threads that are hard but not brittle. This will take about 18 minutes. Adjust heat as necessary to maintain a steady boil. Watch carefully the last 5 minutes to prevent overcooking. Remove from heat and remove the thermometer.
• Pour into the prepared baking pan. Tilt pan to spread mixture evenly. Let stand 2 minutes. In a small bowl combine the cashews, almonds, pumpkin seeds, and sesame seeds. Sprinkle evenly over candy mixture.
• Set baking pan on a wire rack. Cool completely and break into large pieces to serve.