Tonight I am going to my cousins house for dinner and I decided that instead of making a cake or cookies that expands your belly and puts you over the edge that I would make a decadent and slightly savory bit size candy/cookie.
My two favorite flavor combinations are sweet and salty. Especially salted carmel and chocolate. I love the blend of buttery richness in the caramel and the subtle hint of a savory note from the salt when it hits your pallet. And of course, everything is better when you add in chocolate!
Here is how I did it.
What you need:
- Parchment paper
- 8X8 pan
- Measuring cups
- Candy Thermometer
Shortbread Cookie:
- 10 tbs salted butter
- 1/2 cup of suger
-1/4 tsp salt
- 1 egg yolk
-1 2/3 cups of flour
Caramel:
- 14 tbs butter
- 3/4 cup of brown sugar
- 1/2 cup of sugar
- 3/4 cup light corn syrup
- 2 tsp sea salt
- 1/4 cup heavy cream
- 1 1/2 tsp of vanilla extract
sea salt flacks, to top
Line your 8X8 pan with parchment paper. This makes it easier to take the candy out once it cools. Set it to the side. In a mixing bowl, combine melted butter, sugar and salt together. Add in the egg and flour and mix until combined. The mixture should be thicker then a regular cookie.
Pour your shortbread mixture into your pan that is lined with parchment paper and spread it out evenly. I didn't have an 8X8 pan so I just used a larger pan and spread the shortbread cookie mixture on half of the pan. Place in the fridge for about 20 minutes and let it cool.
Preheat your over to 350 degrees. Place your shortbread in the oven and bake it for 25-30 minutes until it is lightly brown. Allow it to cool while you prepare the caramel.
For the caramel, place all of the ingredients except for the vanilla extract into a deep non stick pot over medium heat. Bring to boil until all of the sugar dissolves and the mixture is completely combined. With a candy thermometer, watch for a goal of 230 degrees. Allow to boil at this temperature for about 3-5 minutes until it reaches over 235 degrees. Take the caramel off of the heat and mix in the vanilla extract.
Allow the caramel to cool for about 10 minutes and pour over the shortbread. Place in the fridge until it is firm. Pour over melted dark chocolate and sprinkle with sea salt to finish.
Preheat your over to 350 degrees. Place your shortbread in the oven and bake it for 25-30 minutes until it is lightly brown. Allow it to cool while you prepare the caramel.
For the caramel, place all of the ingredients except for the vanilla extract into a deep non stick pot over medium heat. Bring to boil until all of the sugar dissolves and the mixture is completely combined. With a candy thermometer, watch for a goal of 230 degrees. Allow to boil at this temperature for about 3-5 minutes until it reaches over 235 degrees. Take the caramel off of the heat and mix in the vanilla extract.
Allow the caramel to cool for about 10 minutes and pour over the shortbread. Place in the fridge until it is firm. Pour over melted dark chocolate and sprinkle with sea salt to finish.
Once the candy has completely cooled, cut into small bit size pieces and enjoy!!
I placed the caramel pieces in a cute box that I bought for an added touch! Its great to give as a holiday, thank you or house warming gift!
Anne
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