Mini Treats and Hand-Held Sweets. It has
a rich buttery flavor, supple texture, and a touch of crunch and is as easy as
piling the ingredients into a large saucepan and cooking until a candy
thermometer registers 250°F. All that’s needed is a little puffed rice cereal
and a decadent chocolate topping.
This is the easiest, most melt-in-your-mouth butterscotch
caramel that you will ever make, writes Abigail Johnson Dodge in her new book,
Makes 48 pieces
For the Caramel Layer
12 tablespoons unsalted butter, cut into 6 pieces
+ 2 tablespoons, softened, for greasing the foil
1 1⁄3 cups firmly packed dark brown sugar
3⁄4 cup heavy cream
1⁄2 cup Lyle’s Golden Syrup
1 1⁄2 cups puffed rice cereal
1 1⁄2 teaspoons pure vanilla extract
1⁄4 teaspoon table salt
For the Chocolate Ganache
8 ounces bittersweet chocolate, chopped
1 tablespoon vegetable oil
Make the Caramel-Puffed Rice Layer
1. Line an 8-inch-square baking pan (I like the
straight-sided kind) with foil, leaving about a 1-inch overhang on two sides.
Generously grease the bottom and sides of the foil with the 2 tablespoons of
softened butter (cooking spray works, too).
2. Put the remaining butter, brown sugar, heavy cream, and
golden syrup in a large heavy saucepan. Cook, without stirring, over low heat
until the butter is melted, about 5 minutes. Increase the heat to medium high
and bring to a boil. Boil, without stirring, until a candy thermometer
registers 250°F, about 5 minutes.
3. Slide the pan from the heat and add the puffed rice,
vanilla, and salt. Be careful—the mixture will bubble up, and the steam is
super hot. Using a heatproof spatula, stir, without scraping the bottom and
sides, until blended. Pour the crispy caramel, without scraping the bottom or
sides of the saucepan, into the prepared baking pan. Set aside to cool until
warm to the touch, about 45 minutes.
Make the Ganache
Melt the chocolate and oil in a small heatproof bowl (I use
the microwave, but an improvised double boiler works just fine). Whisk until
well blended and smooth. Pour over the still-warm caramel. Using an offset
spatula, spread the ganache evenly. Set aside to cool completely, about 4
Finish the Caramel
1. Use the foil “handles” to lift the entire caramel from
the pan. Carefully peel or tear away the foil and discard; set the caramel,
chocolate side up, on a cutting board.
2. Grease the blade of a long, sharp knife with butter or
cooking spray and, using a ruler as a guide (or by eye), cut crosswise into 8
equal strips and then cut each strip into 6 pieces. Serve immediately or wrap
in small pieces of waxed paper or cellophane (2 3⁄4-inch squares are the perfect
size). Serve in mini cupcake wrappers, if you like.
Mini Treats and Hand-Held Sweets
by Abigail Johnson Dodge is available now! Grab it here
BY GL ON 12/20/2012 12:00:00 AM
POSTED IN sweet treats, winter holiday recipes, chocolate, gluten-free recipes, easy party food