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Potato Chip Salted Champagne Caramels Recipe

★★★★★

5 from 126 reviews
  • Author: Noah
  • Total Time: 7 hours (including setting time)
  • Yield: About 36 small caramels 1x

Description

Indulge in these decadent Potato Chip Salted Champagne Caramels, featuring a luscious blend of rich cream, butter, and champagne-infused caramel, complemented by the crunch and salty bite of kettle-cooked potato chips. These luxurious caramels are perfect for special occasions or as an elegant homemade treat.

Ingredients

Scale

Caramel Base

  • 1 cup heavy cream
  • 4 tablespoons unsalted butter
  • 1/4 teaspoon salt
  • 1/3 cup of your favorite champagne
  • 1 1/2 cups white granulated sugar
  • 1/4 cup corn syrup
  • 1/2 teaspoon vanilla extract

Add-Ins & Toppings

  • 1 cup kettle cooked potato chips, crushed into crumbs
  • Metallic sprinkles
  • Parchment paper for wrapping

Instructions

  1. Prepare the baking dish: Line an 8×8-inch baking dish with parchment paper and lightly spray it with nonstick spray to ensure easy removal of the caramel once set.
  2. Heat cream and butter: In a saucepan, combine the butter and heavy cream. Warm over low heat until the butter is completely melted and the mixture is heated through. Remove from heat and set aside.
  3. Cook the sugar mixture: In a large saucepan over medium heat, combine the champagne, granulated sugar, and corn syrup. Stir gently just to combine, then fit the pot with a candy thermometer and allow the mixture to boil without stirring. Cook until it reaches a golden caramel color and the temperature rises to 275-300°F (up to 320°F maximum).
  4. Incorporate cream mixture: Turn off the heat and very slowly whisk in the warm cream and butter mixture. The caramel will bubble vigorously and increase significantly in volume. Return the saucepan to medium heat and cook until the temperature reaches 240-250°F. Remove from heat again.
  5. Add vanilla and salt: Gently stir in the vanilla extract and salt to enhance the flavor profile.
  6. Pour and set caramel: Pour the hot caramel into the prepared baking dish, tapping the dish gently on the counter to release any air bubbles. Allow the caramel to cool and set at room temperature for 4–6 hours or preferably overnight, loosely covered with foil.
  7. Cut and decorate: Once set, lift the caramel block out using the parchment edges. Slice into long strips and then into smaller pieces as desired. Lightly spray your knife with nonstick spray to prevent sticking. Sprinkle the tops of caramels with crushed potato chips and metallic sprinkles, gently pressing them onto the sticky surface to adhere.
  8. Wrap for serving: Wrap each caramel individually in parchment paper squares, twisting the ends to seal. Serve alongside a glass of champagne for an exquisite treat.

Notes

  • Use a candy thermometer to ensure accurate temperature control for perfect caramel consistency.
  • Do not stir while the sugar mixture is boiling to avoid crystallization.
  • Lightly spraying the knife with nonstick spray prevents sticking when cutting caramels.
  • You can substitute champagne with sparkling wine or prosecco for similar flavor.
  • Crushed kettle-cooked potato chips add a delightful salty crunch that balances the sweet caramel.
  • Caramels can be stored wrapped at room temperature for up to one week.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Keywords: Potato chip caramel, salted caramel, champagne caramels, homemade caramels, gourmet candy, crunchy caramel treats, kettle chip caramel

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Find it online: https://mealbynoah.com/potato-chip-salted-champagne-caramels-recipe/