盐焦糖条

I have a deep love for all things salted caramel.I like salted caramel ice cream.我喜欢咸焦糖饼干。我特别喜欢在脆饼上加盐焦糖,还当酒吧。这些小小的天堂美食是丰富和颓废的,你只需要快速咬一口,以满足任何甜食!!

我昨天为我在马里布的客户做这个,他们几乎都走了,然后我可以快照和你分享!毋庸置疑,我将不得不尽快地制作更多的这些礼物作为节日礼物!!

脆饼的松脆度平衡了上面的焦糖,完美地咬了一口!!

盐焦糖条

盐焦糖条

Ingredients

  • 10汤匙无盐黄油,softened
  • 1/2杯糖
  • 1/2 tsp salt
  • 1蛋黄,whisked
  • 1 2/3杯AP面粉
  • 1杯无盐黄油
  • 1 cup light brown sugar
  • 12 tbsp light corn syrup
  • 2 tsp sea salt
  • 4汤匙糖
  • 4 tbsp heavy cream
  • 1 1/2 tsp pure vanilla extract
  • 海盐薄片

Instructions

  1. Pre-heat oven to 350 degrees and line a 9-by-9-inch pan with parchment paper with the edges of the parchment hanging over the sides.这将使删除酒吧更容易。
  2. 在一个大碗里混合黄油,sugar and salt with a fork.Add the yolk and combine with the fork.加入面粉,用你的手,combine the dough until its flaky.Transfer the dough into the parchment lined pan and press down with your hands or the bottom of a measuring cup.冷藏30分钟。Once chilled,bake for 25 minutes until lightly browned.
  3. Once baked,取出并放置一边冷却。
  4. Meanwhile,在锅中混合配料;黄油,brown sugar,corn syrup,盐,加糖和奶油。Bring to a boil and make sure all the sugar is dissolved.搅拌约5-10分钟,直到其浓稠,有气泡。如果你有一个糖果温度计-焦糖应该是大约248度。除去热量,加入香草精,倒在脆饼上。
  5. 冷藏2-4小时。然后撒上海盐片上桌!!
https://whatsbetwa让球gabycooking.com/salted-caramel-bar/

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114评论

  1. 我为我的家人做的,现在他们认为我是一个家庭女神!如此美味和简单!这是我为晚宴和家庭活动准备的新款待-谢谢你,盖比!betwa让球!

  2. 这个周末做的!Very Tasty!唯一的问题是,如果它们在室温下静坐几分钟,它们就会开始融化。你知道为什么会发生这样的事吗??

  3. 盖比:我已经对星巴克的咸甜卡梅尔广场上瘾了。他们有一个脆饼式的底部,一个卡梅尔中心,顶部是巧克力甘纳奇,还有一些剩下的卡梅尔盘旋而过。真正使他们成为他们的是破碎的小咸椒盐脆饼干在焦糖层。纯净的天堂。我绞尽脑汁想找一个类似的食谱,而你的看起来很像。卡梅尔可以做吗?更硬的所以它不会跑或粘稠。星巴克咖啡馆的咖啡又硬又软,但不黏。Like I said,腌制的小椒盐脆饼干让月光灿烂。谢谢您。

  4. 这些东西在我打字的时候正在冰箱里冷却……等不及了……到目前为止,勺子还真好吃!!

  5. betwa让球加比——我来晚了一点,只是为了工作聚会才做的,简直不敢相信他们是多么令人惊叹(简直吓人)……我想这些已经成为我最喜欢的甜点了。然而,they melt extremely quickly (I'm in Phoenix),and I'm concerned about them surviving the car ride over and the time they sit out before people start digging in.关于如何使焦糖凝固一点,以及/或如何最好地包装/运输它们,有什么建议吗?THANK YOU!我真的很想继续做这些!!!

    1. 你好,克莉丝汀!很抱歉没有早点回复你。他们工作顺利吗?我建议制作它们,and then freezing them before driving to work.That way they stay cold a little longer.Hope this helps!!xoxo

      1. 嗨,盖betwa让球比——这是我迟来的超级回复……他们做得很好;在真正的聚会之前(也就是下午),我确实把他们冷冻了一会儿!)我对它们的味道评价很高,but they did not keep shape at all (were ooey gooey to the point where it was hard to pick them up).我会在将来再次制作,并很可能冻结他们直到演出时间。但是你有没有什么建议,我们可以如何调整焦糖本身,使它保持坚固?THANK YOU and congrats on your upcoming wedding!Soak in every minute.XO

  6. 我今天下午做的,焦糖太硬了,不能吃,所以我决定再试一次。第一次,我让焦糖煮了一会儿,然后让焦糖在烤箱里边煮边吃。我猜我可能煮得太久了,所以刚做完第二道菜。焦糖第二次煮沸后,I stirred it for about 5 minutes and then poured it over the shortbread.I checked it after just 10 minutes of being in the fridge and it looked like the caramel was completely hardening like it had earlier.我咬了一小口,吃不下焦糖,因为它刚硬到我的牙齿里。我做错了什么???

    Thank you!!

    1. Thanks for your comment!Typically when the caramel becomes super hard it means its been over cooked.你用糖果温度计了吗?Let me know and I'm happy to get to the bottom of it 🙂

  7. This recipe looked so good I just had to add it to the ‘collection of caramel' that I was making for my husband's potluck.It was a huge hit with everyone.谢谢你的妙方。

  8. Wow!看起来很神奇——迫不及待地想试试!!我喜欢腌焦糖!我有个问题——你怎么知道面团什么时候会脱落?Thanks!!

  9. 可以用别的东西代替玉米糖浆吗?Maple syrup or maybe Agave nectar?I live abroad and have never ever seen Corn Syrup out here.

  10. 我刚刚为晚宴做了这些。我把它们放在冰箱里一整天,切好放在盘子里,然后离开。20分钟的车程,他们变成了焦糖池里游泳的脆饼块。We had a laugh about it at the party and they were delish,but I am not sure what I did wrong…..

    1. 嗨,希瑟!Did you use a candy thermometer when you made them?I went back after reading your comment and re-tested the recipe and changed the temp of the caramel so if you make them again – I bet they would be perf 🙂

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  12. 你好,made these today and they are delicious!!!然而,我确实有和其他人一样的问题,一旦他们被冷冻,切下卡梅尔冰淇淋,卡梅尔冰淇淋就慢慢地从外壳上滑落下来……我用糖果测温器测温,我担心温度会太高,因为它读数是250。我怎样才能保持卡梅尔坚固和顶部的外壳??

  13. 如果我能建议一下是什么使这些焦糖融化……试着在糖果温度计上把焦糖煮到248度(这是坚固的球台)。230岁,你在做焦糖酱,在248点,你在做糖果。I have made sauce for ice cream and cheesecake,我还做焦糖吃,its all in the temperature to get the final product you are looking for.

  14. If you add a layer of chocolate on top,you'd have a classic English goodie that goes by the not very exciting,but totally accurate name of choclate caramel shortbread – but we've always called it"吝啬的肿块….

    1. I really love this ones.我来自德国,今天是我第一次烤这么好吃的东西。我真的很喜欢它们,并且自己把它们吃光了。我喜欢它!!

  15. I have made these and the color is not as vibrant as your picture.我把焦糖放在一层花生酱上。它们几乎是相同的颜色。你知道这是为什么吗??

    1. 嗯,凯不太确定!如果你想给我发一封多一点信息的电子邮件,我很高兴尝试和帮助!!

  16. 这些是我昨天做的,全家人都吃光了。配方简单,绝对美味。它尝起来就像是脆饼干和最好的焦糖的结合。Thanks!!

  17. 这些看起来很神奇……不过我去年做了一些焦糖用于烘焙交换,而且包装和拆卸起来都不好看。如果我用羊皮纸包装这些可以吗??

    1. 实际上我已经做了好几次了,但还没有完善,但如果你把煮沸的焦糖从5-7分钟搅拌一下,它就会非常软,8-10分钟之间就会变得坚硬。在7到8分钟之间是完美的。祝你好运!!

  18. 我刚做完这些,然后按照说明去做,但当我切开它们时,卡梅尔就开始偷看。It wasn't set firm.我错过了什么?他们仍然很好,只是很脏!Thanks!!

    1. 嘿,詹!切割前它们是否完全凉爽??

      如果不是,这通常是它们传播的原因。

      If yes,有时这意味着焦糖需要多煮几分钟才能结实!!

      让我知道-很高兴帮助解决问题!!

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  20. I actually found this recipe on another site – LHJ.对,Ladie's Home Journal is still around!唯一的区别是他们把配料减半。脆饼是一样的。By cutting the topping in half,你可以用糖果温度计把它调到230度,而且它的一致性非常好!昨晚做的,非常棒。

  21. Just made these & they are seriously the best,我做过的最容易的事!That shortbread bar under the caramel topping is delish!我用糖果温度计,but I think people NOT using one are not starting the 5-10 minute countdown until the mixture BOILS..then it's 5 to 10 min.我的咖啡煮沸后在鼻子上捏了10分钟,一直用中火搅拌。我真不敢相信这些东西有多好!现在,I"我要把他们藏起来了!!!

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