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Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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I still remember the first time I made these. My kitchen looked like a tornado hit it. Flour dusted every surface, caramel dripped down the cabinets. But the taste? Absolutely worth it. Especially after my friend Maria said it was better than any bakery! These Salted Caramel Swirl Sweets are more than just a dessert; they're a symphony of flavors. The richness of the caramel dances perfectly with the subtle saltiness, creating a treat that's both comforting and exciting.
This recipe isn't complicated, but it does demand a bit of patience and precision. Each step builds upon the last, layering flavors and textures to achieve that perfect balance. Don't rush it! Trust me, the final product—a melt-in-your-mouth square of sweet and salty goodness—is well worth the effort. Think of it as edible art, something you can share with friends and family, or, you know, hoard for yourself during a particularly rough week (no judgment here!).
Required Equipments
- 8x8 inch baking pan
- Parchment paper
- Heavy-bottomed saucepan
- Whisk
- Candy thermometer
- Microwave-safe bowl
- Knife or skewer
Salted Caramel Swirl Sweets: Frequently Asked Questions
Salted Caramel Swirl Sweets
Dive into the decadent world of Salted Caramel Swirl Sweets! This treat blends the creamy smoothness of caramel with a hint of salt, creating an irresistible dessert.
⏳ Yield & Time
Yield: 16 servings
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the Pan: Grease an 8x8 inch baking pan with butter and line it with parchment paper, leaving an overhang on the sides. This makes it easier to lift out the sweets later. Trust me, this step is your friend.
- Make the Caramel Base: In a heavy-bottomed saucepan, combine 1 cup (200g) of granulated sugar and 1/4 cup (60ml) of water. Cook over medium heat, stirring constantly, until the sugar dissolves. Once dissolved, stop stirring and let the mixture cook until it turns a deep amber color. This usually takes about 5-7 minutes. Keep a close eye—burnt sugar is not our goal!
- Add Butter and Cream: Remove the saucepan from the heat and carefully whisk in 1/2 cup (115g) of unsalted butter, cut into pieces. Once the butter is melted, slowly pour in 1/2 cup (120ml) of heavy cream, whisking continuously. Be careful, as the mixture will bubble vigorously.
- Cook the Caramel: Return the saucepan to medium heat and cook, stirring constantly, until the caramel is smooth and reaches a temperature of 245°F (118°C) on a candy thermometer. This should take about 2-3 minutes. If you don't have a candy thermometer, cook until the mixture coats the back of a spoon.
- Add Salt: Remove the saucepan from the heat and stir in 1 teaspoon of sea salt. The salt enhances the caramel's sweetness.
- Prepare the Fudge Base: In a large, microwave-safe bowl, combine 12 ounces (340g) of white chocolate chips and 1 (14 ounce) can of sweetened condensed milk. Microwave in 30-second intervals, stirring after each interval, until the chocolate is completely melted and smooth. Be patient; burnt chocolate is sad chocolate.
- Swirl the Caramel: Pour half of the melted white chocolate fudge base into the prepared baking pan. Drizzle half of the caramel sauce over the fudge base. Use a knife or skewer to create swirls.
- Repeat Layers: Pour the remaining white chocolate fudge base over the caramel layer. Drizzle the remaining caramel sauce over the top and create more swirls. Get creative! Make it look pretty, or messy—doesn't matter, it'll taste great either way.
- Chill: Cover the baking pan with plastic wrap and refrigerate for at least 2 hours, or until the fudge is firm. This is the hardest part—waiting!
- Cut and Serve: Once the fudge is firm, lift it out of the pan using the parchment paper overhang. Cut it into squares and sprinkle with a bit of extra sea salt. Serve and watch everyone's eyes light up!
📝 Notes
- For an extra layer of flavor, sprinkle chopped pecans or walnuts on top before chilling.
- Store the fudge in an airtight container in the refrigerator for up to 2 weeks.
🍎 Nutrition
Calories: 250 kcal
Protein: 2 g
Fat: 14 g
Carbohydrates: 30 g
Fiber: 0 g
Calcium: 50 mg
