Birthday Cake Caramels Recipe

Ingredients

• 2 ounces butter
• 60 ml heavy cream
• 1 1/2 tablespoons water
• 30 g corn syrup
• 100 g sugar
• 1/4 teaspoon salt
• 120 g cake crumbs
• 40 g candy sprinkles (or substitute chopped nuts or dried fruit pieces)

Instructions

1. Combine 2 ounces of butter and 60 ml of heavy cream in a heat-safe container, letting them sit together while you prepare the syrup.
2. In a small saucepan, combine 1 1/2 tablespoons of water, 30 g of corn syrup, 100 g of sugar, and 1/4 teaspoon of salt. Gently stir to moisten the sugar without causing any splashes.
3. Heat the sugar mixture over medium-high heat until it reaches a rolling boil; resist the temptation to stir, as it can cause crystallization.
4. Once boiling, cover the saucepan with a lid and let it cook for 1 minute. Patience is key here.
5. Remove the lid and monitor the temperature closely with a candy thermometer, cooking until the sugar reaches 315°F, which is the hard crack stage—watch for that lovely amber color.
6. Slowly whisk the cream and butter mixture into the caramel, taking care to avoid any vigorous splashes.
7. Continue to cook the caramel until it reaches 235°F; at the stage, the color will still be relatively pale, but that’s perfectly fine.
8. Add in 120 g of cake crumbs and your choice of 40 g of candy sprinkles or another mix-in, stirring until well combined.
9. Pour the mixture into molds or a loaf pan and refrigerate until set and cool, which should take about an hour.
10. Once cool, slice the caramels into 1/2 inch squares or your preferred size. If you’re feeling fancy, dip them in chocolate for an added layer of indulgence.