Potato Chip Salted Champagne Caramels
User Reviews
5
Potato Chip Salted Champagne Caramels
Description
Potato Chip Salted Champagne Caramels achieve a balance of sweet, salty, and slightly fruity flavors by incorporating champagne and potato chip crumbs into a traditional caramel base. The caramel is prepared by boiling sugar, champagne, and corn syrup to a precise temperature before slowly whisking in warmed cream and butter, which creates a rich, creamy texture. The mixture is then cooked again to the firm soft ball stage and flavored with vanilla extract, ensuring the caramel firms up with a smooth chew.
Crushed kettle-cooked potato chips folded in before setting add unexpected crunch and a salty contrast, enhancing the depth of the caramel's sweetness. After being poured into a parchment-lined pan, the caramels set overnight to develop the desired texture. Metallic sprinkles bring a celebratory appearance, making these suitable gifts or special treats.
Proper temperature control is critical to achieve the right firmness without graininess. The final caramels can be wrapped individually in parchment for storage or gifting.
Ingredients
- 1 cup heavy cream
- 4 tablespoons butter unsalted
- 1/4 teaspoon salt
- 1/3 cup champagne your favorite
- 1 1/2 cup granulated sugar white
- 1/4 cup corn syrup
- 1/2 teaspoon vanilla extract
- 1 cup potato chips crushed into crumbs, kettle cooked
- Sprinkles metallic
- parchment paper for wrapping
Instructions
- Line an 8×8 baking dish with parchment paper and spray it lightly with nonstick spray.
- Place the butter and cream in a saucepan and heat until the butter melts and the mixture is warm. Remove it from the heat.
- In a large saucepan, stir together the champagne, sugar and corn syrup over medium heat until it’s combined – the mixture will be thick. Fit the pot with a candy thermometer. Do not stir – bring the mixture to a boil and let it cook until it reaches a golden and caramely color – about 275-300 degrees F. You can let it go as high as 320 degrees F, but no higher. Turn off the heat under the sugar and very slowly pour in the cream and butter mixture while whisking. The mixture will bubble up and triple in size. Return it to the heat, and heat until it’s about 240-250 degrees F. Turn the heat off. Gently stir in the vanilla extract.
- Pour the caramel into the lined baking dish and tap the pan on the counter a few times to remove any bubbles. Let it sit overnight (or even just 4 to 6 hours) – I loosely covered mine with a piece of foil. While the caramel sets, cut some parchment paper into squares – the amount you need will depend on the size and shape of your caramels.
- When ready to cut, lift the caramel square out by the parchment paper on the sides. You can cover it with sprinkles and chip crumbs first, but I like to cut mine and then cover. Make them whatever size or shape you want! I like the longer caramels – so I sliced long pieces from the 8×8 square and then cut each piece into fours. You can very lightly spray your knife with nonstick spray since these caramels are chewy. Sprinkle with metallic sprinkles and potato chips, gently pressing to adhere if needed. Wrap each caramel in a piece of parchment paper and twist the ends. Serve with champagne!
Notes
- Use a candy thermometer to monitor temperatures closely for successful caramel consistency.
- Slowly pour in the cream and butter mixture to avoid splattering and achieve a smooth texture.
- Let the caramel set overnight for best texture before cutting and wrapping.
- Crush kettle-cooked potato chips into crumbs for best texture contrast; avoid finely ground chips.
User Reviews
Overall Rating
5
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