Caramels have become my new obsession.
I was buying cookie-making materials recently and happened to see one last jug of Martinelli’s Apple Cider hidden on the juice shelf. Normally just available in the colder months, I snatched it right up to make another batch of those apple cider caramels from smitten kitchen. They are to die for. And shouldn’t be limited to certain times of the year by such a thing as seasonal fruits…
But then, after I forced Brad to take bags of the addicting wrapped candies to work so I would stop eating them by the handful, I started brainstorming different ways I could eat caramels no matter the season. Things I could put in caramels when apple cider is unavailable. Things I could put caramel on. Things I could put caramel in.
Endless possibilities. Expect a lot of variations on caramel coming up. Like these. Salted caramel on shortbread. It sounded delicious.
Gooey caramel on top of a flaky, sweet, buttery cookie? Yes. Sign me up.
So I gave it a try. I found myself two tart’s recipe that didn’t use cornstarch (because – really? is that necessary??) and got to work.
I only changed the recipe a tiny bit, using unsalted butter because I like to have more control over the amount of salt in my candies. I think I’d rather sprinkle the salt on top than have it all mixed in. I also got really excited and forgot to let the shortbread chill for 30 minutes before baking. It still turned out wonderful… but I recommend using patience if possible. Continue reading