Wednesday, December 11, 2013

Salted Caramel Shortbread Cups

My man LOVES caramel. I like it, but he loves it. I know that if I want to let him know he is special to me, all I have to do is cook him up something new with caramel. Add a little sea salt, and he gets all sorts of excited! 

These little cups of salted caramel are heaven. 
You can always use a cutter and make them look perfect, but I like the rustic look. I love giving cookies and treats that look like they came from home, because they did! Enjoy!

Salted Caramel Shortbread Cups
by Christi Silbaugh

for the shortbread:
10 tbsp unsalted butter, at room temperature
1/2 cup sugar
1/2 tsp salt
1 egg yolk
1 2/3 cups flour

for the caramel:
1 cup unsalted butter
1 cup light brown sugar
3/4 cup light corn syrup
2 tsp sea salt
4 tbsp sugar
4 tbsp heavy cream
1 1/2 tsp vanilla extract

Sea salt flakes

Line a baking stone or baking sheet with parchment paper.

In a large bowl, combine the butter, sugar, and salt with a pastry cutter or fork. Add the egg yolk and continue mixing until it has a damp sand consistency.
Add the flour and use your hands to combine the dough until you can start to form shapes with it. 
Form cups with your hands. 
Refrigerate for 30 minutes. 
Preheat oven to 350 degrees.
Use a fork to make little holes in the bottom of the chilled shortbread cups. This will help keep it from breaking and flaking apart. 
Bake for 25 minutes. Set aside to cool.
For the caramel, combine the butter, brown sugar, corn syrup, salt, sugar, and heavy cream. Bring to a boil and stir for about 5-10 minutes until caramel reaches the “soft ball stage” at around 230 degrees.
Remove from heat, stir in the vanilla and pour caramel in the shortbread cups. Sprinkle with sea salt flakes and serve!

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