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!"
 
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photo by lanibakes photo by lanibakes
photo by lanibakes
photo by lanibakes photo by lanibakes
Ready In:
25mins
Ingredients:
8
Yields:
12 Pieces
Serves:
6-12
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ingredients

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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.

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