Birthday Cake Caramels

Submitted by lanibakes

"If you've made a cake, you know that leftover cake crumbs are inevitable. If you're sick of rolling them into cake pops, try this recipe out instead! These are endlessly customizable - use any type of cake crumb, swap the sprinkles for chopped nuts, sprinkle with sea salt, or dip them in chocolate!"

 

• Ready In: 25mins
• Ingredients: 8
• Yields: 12 Pieces
• Serves: 6-12

ingredients

• 2 ounces butter
• 60 ml heavy cream
• 1 1⁄2 tablespoons water
• 30 g corn syrup
• 100 g sugar
• 1⁄4 teaspoon salt
• 120 g cake crumbs
• 40 g candy sprinkles (or substitute chopped nuts or dried fruit pieces)

directions

1. Combine butter and cream in a heat safe container.
2. Combine water, corn syrup, sugar and salt in a small saucepan. Stir gently to wet the sugar.
3. Heat the sugar syrup until boiling, without stirring.
4. Once boiling, cover the pot with a lid and let cook for 1 minute.
5. Remove the lid. Using a candy thermometer, cook the sugar until it hits 315°F.
6. Slowly whisk the cream and butter mixture into the caramel.
7. Cook until the temperature hits 235°F The caramel will still be pale at this point.
8. Add the cake crumbs and mix-ins. Stir.
9. Pour into molds or loaf pan and refrigerate until cool.
10. Slice into 1/2 inch squares when cool. Caramels can also be sliced larger or smaller, as desired. Caramels can be dipped in chocolate at this point if you'd like.