Birthday Cake Caramels
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!
Advertisement
DIRECTIONS
- Combine butter and cream in a heat safe container.
- Combine water, corn syrup, sugar and salt in a small saucepan. Stir gently to wet the sugar.
- Heat the sugar syrup until boiling, without stirring.
- Once boiling, cover the pot with a lid and let cook for 1 minute.
- Remove the lid. Using a candy thermometer, cook the sugar until it hits 315°F.
- Slowly whisk the cream and butter mixture into the caramel.
- Cook until the temperature hits 235°F The caramel will still be pale at this point.
- Add the cake crumbs and mix-ins. Stir.
- Pour into molds or loaf pan and refrigerate until cool.
- 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.
Advertisement