Many exclamation points were harmed in the making of this post.
Champagne caramels — caramels made with champagne. These are essentially salted caramels, but the salt comes from crushed kettle-cooked potato chips for a crunchy, savory finish.
They make the perfect little bite for a Sunday awards-show snack. I love the Golden Globes for the fashion gossip and easy viewing, and these tiny, decadent caramels are just the right size when you don’t want a full slice of cake or a bowl of cookies.
Yes, they’re rich — butter, sugar and cream — but their small size keeps each piece from being too much. And there’s champagne, which makes them feel celebratory.
I was intimidated by making caramels for a long time. Friends had given me unforgettable batches years ago, and I assumed boiling sugar while caring for a little one would be impossible. But these were easier than I expected. A candy thermometer helps, and they’re manageable if you stay focused during the cooking step.
The only real rule: watch the caramel while it cooks. Don’t get distracted — keep your attention on the pot until the sugar reaches the right color and temperature. Use a champagne you like; it doesn’t need to be expensive. Leftover bubbly from the holidays works perfectly.
Potato Chip Salted Champagne Caramels
Yield:
40
40 (2-inch) caramels
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Ingredients
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 1/4 teaspoon salt
- 1/3 cup your favorite champagne
- 1 1/2 cup white granulated sugar
- 1/4 cup corn syrup
- 1/2 teaspoon vanilla extract
- 1 cup kettle-cooked potato chips, crushed into crumbs
- metallic sprinkles
- parchment paper for wrapping
Instructions
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Line an 8×8 baking dish with parchment paper and lightly spray it with nonstick spray.
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Place the butter and cream in a saucepan and heat until the butter melts and the mixture is warm. Remove from heat.
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In a large saucepan, combine the champagne, sugar and corn syrup over medium heat until well mixed. Fit the pot with a candy thermometer. Do not stir once it begins to boil; let the sugar mixture cook until it reaches a golden, caramelly color, about 275–300°F. You can let it reach up to 320°F, but no higher. Remove from heat and very slowly pour in the warm cream and butter mixture while whisking — it will bubble and rise. Return the pot to the heat and cook until the caramel reaches about 240–250°F. Turn off the heat and gently stir in the vanilla extract.
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Pour the caramel into the prepared baking dish and tap the pan on the counter to release bubbles. Let it set overnight, or at least 4–6 hours; loosely cover with foil if desired. While it sets, cut parchment into squares for wrapping.
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When set, lift the caramel from the pan using the parchment. Cut into the desired shapes and sizes; a light spray on the knife helps for chewy caramels. Sprinkle or press metallic sprinkles and crushed potato chips onto each piece. Wrap each caramel in parchment and twist the ends. Serve alongside a glass of champagne.
Notes
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