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salt caramels

Brite14

By Brite14
in Pastry & Baking

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sugarseattle

sugarseattle

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i cook the syrup to dark brown, just below burning, then add room temp ingredients starting with butter, then moving on to the more explosive liquids :) I don't cook after adding all the "stuff", and I have this funny superstitious thing about liking to add salt a bit later so it doesn't completely dissolve...but maybe it does and I'm just being silly.

Stephanie Crocker

Sugar Bakery + Cafe

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