Salted Butter Caramels

I really love caramel and decided to try my hand out at making some of my own. I looked over several recipes and used ideas from them to come up with my own.

Salted Butter Caramels

1.5 cups granulated sugar
0.5 cup wildflower honey
1 cup heavy cream
6 TBSP unsalted butter
1 tsp sea salt (I used Roman Sea Salt, just because I think the Italians do everything better!)

combine the sugar and honey in a non-reactive pot, clip on a candy thermometer and set over medium-high heat. Do not stir the mixture, but have a ramekin of cool water and a pastry brush to brush down the sides of the pot so that any of the mixture that gets on the sides of the pot will not cause the mixture to re-crystallize. AT THE SAME TIME, put the cream over medium heat to bring to a simmer. Don't forget about it and let it boil! Bring the sugar mixture to a nice caramel color (just use your judgment) then add the butter about 2 Tbsp at a time, whisking in. Then add the warmed cream and sea salt and whisk in. Continue to cook the mixture to about 240 degrees (soft ball stage) . Pour onto a silpat on a cookie sheet and allow to cool to room temp. At this point, cut the caramel into squares with a pizza cutter. Place the tray into the freezer.

When the caramel is completely cooled, you should be able to snap the pieces apart. Melt some chocolate over a double boiler (I opted for milk chocolate) and coat the caramels with the chocolate. Sprinkle each piece with a tiny pinch of sea salt. allow chocolate to cool, stand back and watch the smiles on everyone's face when they eat it!

Long Live the Kouign!

Kouign Amman, that is. A pastry made with a wonderful laminated dough, similar to croissant but with the addition of sweetness! Laminated doughs (think puff pastry, palmiers, croissants, etc) used to seem way too hard to make. I didn't think I would ever attempt them until I read "Baking With Julia". Her instructions are so clear it makes you feel like you could accomplish anything! My first puff pastry was made following her recipe. I then found the recipe from Bo Friberg and it was even easier! Then came croissants, and now, the Kouign Amman.

Kouign Amman is basically a croissant dough (there is yeast in it) but there is also sugar. Yum, sugar!!! After making turns with the dough, you roll it out and cut into 5 inch square pieces. Fold the four corners to the middle, and proof them in a muffin pan.

Baking laminated doughs is such fun- I love peeking through the oven window to see the dough puff up like magic. But really the magic is in eating them!

If you want to try the recipe, there is a good one here .