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  • Dina P.

    salted butter caramel macaroons

  • Plonka Plus

    Call me cupcake: Chocolate and salted butter caramel macarons!

  • LaVonne Shawn

    The page is hard to follow, here's the recipe. It just needs to be converted from metric Salted butter caramel •100 grams granulated sugar •150 ml heavy cream •85 grams salted butter •A pinch of seasalt(optional) 1. Carefully heat the sugar in a saucepan withput stirring. Once the sugar starts melting and becomes a lovely amber brown color, swirl a few times. Remove from heat and swirl until all the sugar has melted. Heat the cream in another saucepan. 2. Add the diced butter to the sugar. Be very careful so you don't get caramel on yourself, it is HOT! Once the butter is added, it will start to curdle a bit, but just keep stirring and it will come together. Put the saucepan back on the heat. 3. Add the cream, a little at a time. Be careful, it will spit and spatter like crazy! Let the caramel boil for a few minutes and then remove the pan from the heat. Let cool and then pour your lovely caramel into clean jars. Don't worry if the caramel seems to runny, it will harden in the fridge (hopefully not too much..). Store in the fridge. If you feel that your caramel is to stiff, leave it in roomtemperature before using.

  • estrella khp

    salted butter caramel... I love salted caramel!

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