Soft Butterscotch Bars with Salted Caramel

I have tried making caramel several times, but never did I make it perfect. After few times of trying, I discovered a simple trick. Double boiling is safer than putting it in direct heat and today I was able to make my caramel perfect. With a little salt it tasted really yummy.
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I have tried making caramel several times, but never did I make it perfect. After few times of trying, I discovered a simple trick. Double boiling is safer than putting it in direct heat and today I was able to make my caramel perfect. With a little salt it tasted really yummy.
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Ingredients:

  • #Salted Caramel
  • 1/2 cup unsalted butter
  • 3/4 cup granulated sugar (white or brown)
  • 250 ml all purpose cream
  • 1/8 tsp salt
  • #Chocolate ganache (simple)
  • 1 Tbsp unsalted butter
  • 30 g dark chocolate
  • 4 Tbsp all purpose cream
  • 4 Tbsp milk
  • #Butterscotch
  • 1/2 cup flour
  • 1/4 cup corn starch
  • 1/2 cup salted caramel
  • 1 stick butter
  • 3/4 cup sugar

Steps:

    Caramel

    1. Melt sugar and butter together in a bowl over a boiling water at medium low heat.
    2. When sugar starts melting, pour all purpose cream with constant stirring.
    3. Continue stirring until color turns silky amber. Consistency should turn thick but not pasty.
    4. Remove from heat and sprinkle with salt. Stir until completely blended.
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    Chocolate Ganache

    1. Double boil milk, all purpose cream and chocolate. Stir constantly until thick. Adjust heat to low and whisk in butter until completely incorporated. Set aside to cool.

    Butterscotch

    1. Cream together sugar and butter. Whisk well until creamy.
    2. Add eggs one at a time, whisking it constantly.
    3. Now, pour half a cup of caramel into the mixture. Mix to incorporate.
    4. Sift together flour and corn starch. Fold it into the mixture.
    5. Transfer batter into 7x7 inch greased and lined baking pan or 8' round pan.
    6. Bake in a preheated oven at 180 C for 30 minutes.
    7. When it's done, cover the top with chocolate ganache.
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    9. Drizzle with salted caramel.
    10. Slice into squares. Best served when chilled.
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