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Salted Caramel Buttercream Candies

Author Sam Merritt

Ingredients

  • 1 cup tightly packed light brown sugar
  • 1/2 cup salted butter cut into Tbsp-sized pieces., 1 stick
  • 1/2 cup heavy cream
  • 1/4 cup light corn syrup
  • 1 tsp vanilla extract
  • 2 1/4 cups powdered sugar - sifted
  • 1 Tbsp cornstarch -sifted
  • 2 cups dark chocolate chips/melting wafers*
  • crushed sea salt for sprinkling**

Instructions

  • In medium saucepan over medium-low heat, combine brown sugar, butter, heavy cream, and corn syrup.
  • Stir until butter is completely melted.
  • Increase heat to medium-high and, stirring constantly, bring the mixture to a boil.
  • Boil for two minutes, stirring constantly, and then remove from heat. Continue to stir frequently so caramel doesn't burn.
  • Allow to cool 5 minutes then stir in vanilla extract.
  • Allow caramel to cool completely before proceeding (otherwise the heat from the caramel may melt the sugar and you will just have a mess on your hands).
  • Once caramel has cooled completely, transfer to KitchenAid and, with mixer on low-speed, gradually stir in sifted powdered sugar and corn starch (if mixture is too sticky you may need to add up to another 1/2 cup sugar).
  • Cover and refrigerate for 2-3 hours (or overnight).
  • Roll mixture into 1" balls and place on wax-paper lined cookie sheet (if the mixture begins to be too warm or sticky, place in the freezer for 10 minutes before resuming).
  • Place in freezer for 10-15 minutes.
  • Prepare chocolate by melting in large bowl for 30 seconds, stirring, and then repeating at 15 second intervals until chocolate is completely melted.
  • Dip buttercreams in chocolate***, transfer to wax-paper lined surface and allow the shells to harden before serving.
  • Sprinkle sparingly with sea salt.
  • Recommended that they be kept refrigerated

Notes

!*I prefer to use Ghirardelli dark chocolate melting wafers--they go on much cleaner and set much faster than regular chocolate chips.
!**Add the sea salt very sparingly, even more-so than pictured in these photos. A little goes a long way.
!***Prepare chocolate by melting in large bowl for 30 seconds, stirring, and then repeating at 15 second intervals until chocolate is completely melted.
Dip buttercreams in chocolate***, transfer to wax-paper lined surface and allow the shells to harden before serving.