Last year, we made hot chocolate on a stick and marshmallows. And of course every year we make hamentaschen.

This weekend, we decided to try and make fruit snacks. A homemade, healthy version of the gummy candies kids and adults love. All you need is some fruit, some kosher gelatin and about 45 minutes and you can make your own fruit snacks, too!

These were interesting. They were more the consistency of Jell-O than fruit snacks, perhaps they could have used an extra packet of gelatin (but we didn’t have any more!). They were definitely better out of the fridge than they were at room temperature, too.

If you like more sour candies, we would recommend lemon or lime juice instead of range. Adjust the honey to your tastes, too. And some taste testers suggested cutting it into bigger pieces.

Homemade Healthy Fruit Snacks from thankyourbody.com

Ingredients:

• 2/3 cup fresh orange juice
• 2/3 cup chopped strawberries (raspberries, blueberries, strawberries are all great.)
• 1  tablespoon honey
• 2 packets gelatin

Directions:

1. Heat a small saucepan over medium heat. Add juice and berries and stir occasionally until the berries are tender.
2. Add honey and stir until incorporated.
3. Let cool for 5 to 10 minutes and puree (an immersion blender is great for this).
4. Slowly add the gelatin, whisking constantly and vigorously.
5. Grease an 8×8 glass dish and pour mixture into the dish. Refrigerate for about 30 minutes, until set.
6. Cut into small squares and enjoy.

Today we turn 27 (or 54, if you add us together). And what better way to celebrate our birthday than an amazing maple cake? We’re not sure when the actual maple season is, but I think it’s a fallish flavor, and fall is ending right about now, so why not go with a maple cake? That, and I have been dying to make this cake ever since I got this cookbook.

maple crunch layer cake

The cake has a lot of steps – well, one more than usual, really. You have to make the candy, the cake, and the buttercream. Good thing they all store pretty well for a day. The cake can be made a day ahead and just kept wrapped on the counter for a day, but for longer storage, make up to 6 weeks before and freeze it, double wrapped. The buttercream can be made a couple days in advanced, covered, and refrigerated. Just bring it back to room temperature before frosting the cake. And the candy can be made one day ahead, just covered with plastic wrap at room temperature. So, if you want to bake it all in one day, you can. But if you want to do everything step by step and in advance, and only put it together the day of your celebration, that’s fine, too. You can even put it together and store  in a cake dome in the fridge, bringing it to room temperature before serving. Whoa, lots of options. That all confused me.

The thing about me, though, is that I was ready to make everything in advance…but then ended up only making the cake. And my mom does not have a stand mixer or electric beater in her kitchen (crazy! I know!) so we had to make the buttercream by hand. We had a bunch of people in the kitchen, so no one’s arm got too tired, but when we finally whipped the egg whites into peaks, we had to start over again after adding the syrup. And then after all the butter was added our whisk and our buttercream broke! I thought we were done for, that I’d have to serve a cake without buttercream. But then, Ralph got a fork and fixed everything. And here is one of the smoothest buttercreams we’ve ever had. It wasn’t too sweet (which was good, because it was covered with candy) and a perfect maple flavor for the maple cake.

Maple Crunch Layer Cake, from Bon Appetit Desserts:

Makes 14 servings (if everyone eats a regular sized slice! We had about 30 people and still a bit leftover)

Ingredients:

For the Cake:

• Nonstick baking spray
• Flour
• 2 1/2 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 1 stick unsalted butter, at room temperature
• 1/2 cup brown sugar
• 1 cup maple syrup (none of that pancake syrup!)
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup buttermilk

For the Candy:

• Neutral flavored oil
• 1 cup maple syrup
• 1/2 cup sugar
• 2 teaspoons apple cider vinegar
• 2 teaspoons baking soda
• 1 cup coarsely chopped walnuts

For the Buttercream:

• 1/2 cup maple syrup
• 4 large egg whites, at room temperature
• 4 sticks unsalted butter, cut into 1/2 inch slices, at room temperature

Directions:

For the Maple Candy:

1. Line rimmed baking sheet with foil and brush with oil.

2. In a medium saucepan, combine syrup, sugar, and vinegar and stir until sugar is moistened.

3. Attach a candy thermometer to the side of the pan.

4. Without stirring, bring mixture to a boil over medium/high heat and boil until it reaches 300 degrees. Watch it closely so it doesn’t burn! Brush sides of the pan with a wet pastry brush and swirl occasionally, about 7 minutes in.

5. Remove pan from heat and mix in baking soda and nuts (mixture will BUBBLE!).

6. Immediately pour mixture onto baking sheet and spread evenly to 1/2 inch thick.

7. Let stand until candy hardens, about 7 minutes.

For the Cake:

1. Preheat oven to 350 degrees.

2. Spray 2 8-inch round cake pans with nonstick spray and coat with flour.

3. Whisk together flour, baking powder, baking soda, salt, and cinnamon in a medium bowl. Set aside.

4. In the bowl of your stand mixer, beat butter until fluffy, about 3 minutes.

5. Beat in sugar. Scrape down sides and beat until all the sugar is incorporated.

6. Slowly beat in the maple syrup (it may look curdled, but don’t worry).

7. Beat in eggs one at a time, scraping down the sides as necessary. Add vanilla.

8. Beat in dry ingredients alternatively with the buttermilk, starting and ending with the dry.

9. Divide the batter between the pans.

10. Bake for about 35 minutes, or until a cake tester comes out dry.

11. Let cool for 5 minutes before removing to a cooling rack to cool completely.

For the Buttercream:

1. In a small saucepan, bring maple syrup to a boil

2. Using an electric mixer (or a stand mixer), beat egg whites in a large bowl until stiff peaks form.

3. Without letting the hot syrup touch the beaters, pour 1/4 cup syrup down the side of the bowl into the egg whites and beat to blend.

4. Gradually beat in remaining hot syrup, avoiding the beaters.

5. Continue to beat until the egg whites are stiff and cool, about 15 minutes.

6. Beat in butter, 1 slice at a time Beat until smooth.

When I saw the photo of this candy/dessert in my friend Daniella’s Bon Appetit Desserts book, I KNEW I had to buy the book right away. And I did, thanks to the Amazon app on my iPhone. Then I bookmarked way too many desserts and put this one off for a little while. I’m glad I came back to it. It was actually quite easy, and I had all the ingredients in my pantry except for the sweetened condensed milk. That’s easy to find in the supermarket. Oh, golden syrup is great. If you don’t have it, you can use corn syrup, but I don’t like to use corn syrup. I find Lyle’s golden syrup in the regular supermarket, but if you can’t find it, try Amazon. 

This dessert was so yummy! It was like a caramel candy, but with a bonus because of the tart crust (that egg yolk takes it up a notch and makes it even more creamy and delicious than a regular pie or tart dough) and the salted chocolate. Use good chocolate for this, because the flavor really shines through.

Also, because I used a smaller tart pan than the recipe called for, the slices were very thick. I cut them super thin, because just one small slice was enough richness for everyone.

Can you tell I like my new book?

I actually made two versions of this candy, since I had two tart pans. One with a hard caramel, to be more like a candy bar. I’m only sharing the soft caramel recipe with you because we liked it better (and the hard one caused some dental problems).

Ingredients:

For the Crust:

• 1 cup all purpose flour
• 1/4 cup packed light brown sugar
• 2 teaspoons cornstarch
• 1/4 teaspoon salt
• 1 stick cold unsalted butter, cut into 1/2 inch cubes
• 1 tablespoon ice water
• 1 egg yolk

For the Caramel:

• 1 14-ounce can sweetened condensed milk
• 1/2 cup packed light brown sugar
• 3/4 stick (6 tablespoons) unsalted butter
• 2 tablespoons golden syrup
• 1 teaspoon vanilla extract

For the Chocolate Glaze:

• 6 ounces semisweet chocolate
• 3 tablespoons heavy whipping cream
• Flaky sea salt

Directions:

1. Make the crust: Preheat the oven to 350 degrees.

2. Butter a 12 x 8 1/4 x 1 inch fluted tart pan with a removable bottom (Okay, so I couldn’t find this size. I used a long rectangular one and it came out just fine. The pieces were a little thicker, so I cut them smaller. If you have a round tart pan, I’m sure you can use that and just slice into wedges).

3. Blend flour, sugar, cornstarch, and salt in a food processor.

4. Add butter and pulse until coarse meal forms.

5. Add ice water and egg yolk and blend until moist clumps form.

6. Press dough into bottom (not sides!) of the pan.

7. Pierce dough all over with a fork.

8. Bake until golden, about 22 minutes. Check on it periodically and pierce with fork if bubbles form.

9. Make caramel: Whisk all ingredients in a saucepan over medium heat until sugar dissolves, butter melts, and mixture boils.

10. Attach a thermometer and boil gently, whisking constantly, until a mixture reaches 225 degrees.

11. Pour caramel evenly over crust and spread to the edges.

12. Let cool for 15 minutes.

13. Make chocolate: melt chocolate in a heat proof bowl over a pot with an inch of simmering water (double boiler), stirring occasionally until smooth.

14. Spread over warm caramel.

15. Sprinkle with sea salt.

16. Refrigerate at least one hour, until chocolate is set.

17. Cut into strips and serve cold.

Like many traditional Syrian and Mid-Eastern desserts, this has rosewater in it; I replaced it with simple syrup.

Thanks to the folks over at Oh! Nuts who offered to send me some dried fruit and nuts for this recipe!

Helou Michmosh adapted from Aromas of Aleppo

Ingredients:

• 1/4 pound shelled pistachios
• 1 1/2 pounds dried apricots
• 1 cup water + more for pistachio boiling
• 1 cup sugar

Directions:

1. Make simple syrup with 1 cup of water and sugar. Let cool.
2. Bring a kettle of water to a boil. Put the pistachios in a pot, and just cover with the boiling water. simmer for 3 minutes and drain. Set aside.
3. Steam the apricots in batches for 5 minutes, tossing occasionally to ensure they are evenly softened
4. While the apricots are still hot, pulse them in your food processor until they are smooth.
5. Combine the simple syrup and the apricot paste in a medium saucepan. toss in the pistachios and bring to a boil over medium high heat. Reduce the heat to low and simmer for about 15 minutes, or until the mixture forms a paste.
6. Line the bottom of a 8×8-inch rimmed baking sheet with parchment paper and pour the mixture into the pan. Cover with foil and let dry.
7. Slide a sharp knife along the edges of the tray. turn out the paste onto a flat cutting surface and cut diagonally to make a diamond shape about 1 1/4 inches wide. These sweets last for 3 to 4 weeks covered loosely with aluminum foil.

Shavuot is here! You know what that means? You guessed it – DAIRY DESSERTS! Delicious buttery crusts and caramels. Cheesecake. Ice cream. Yup, desserts just taste better on shavuot. This year, Mommy Foodie’s birthday is the second day of the holiday. Aside from making her an awesome cake, I made her these nut bars. My mom loves nuts, so I know she’ll really enjoy these for dessert! A dairy dessert with shortbread crust and a caramely nutty topping – how can you go wrong?

Ina really knows how to write a decadent recipe! This recipe for pecan squares has more than a pound of butter in it – enough said. These “pecan squares” are really a shortbread crust with caramel and pecans on top. Kinda like a pecan pie, just in bite size portions. How bad can that be? Well, after reading through hundreds of reviews on the food network site, I realized that many people did not really like the crust. And there were a lot of complaints about burnt sugar on the bottom of ovens. Even though I have a self-cleaning oven, I was not about to let that happen. So I halved the recipe, to make sure it really would fit on a half sheet pan. A lot of people said they just made them in 9×13 Pyrexes, but I wanted that flat look all over, plus I wanted very thin bars – once you see how much sugar and butter are in these, you’ll know why.

In the recipe online (and when she makes it on the episode), Ina dips these in chocolate. To me, that’s just too much. Especially because these are not the only dessert that was going to be served, so no need to add even more calories.

When I started baking these, I realized I did not have enough pecans. Which would normally be a time for me to run around the corner and buy a bag of pecans, but I have a ton of nuts in my pantry, so that seemed like a waste. I decided to mix in some sliced almonds, and I’m so glad I did! The combination of almonds and pecans is great.

Because so many reviewers said Ina’s shortbread crust was sub par, I decided to use the one in The Art and Soul of Baking. Their recipes never fail me.

This made 88 little nut bar squares. Most of them were 1 inch x 1 inch, though some were a little bit more rectangular. They all tasted equally yummy.

Pecan and Almond Bars, adapted from Ina Garten and The Art and Soul of Baking:

For the shortcrust:

Ingredients:

• 2 1/2 cups all purpose flour
• 1/2 cup sugar
• 1/2 teaspoon salt
• 2 sticks cold butter, cut into 1/2 inch pieces
• 4 large egg yolks
• 4 teaspoons vanilla extract
• 2-6 tablespoons cold water

Directions:

1. In a food processor fitted with a metal blade, combine the flour, salt, and sugar. Pulse about 5 times to blend.

2. Add the butter pieces and pulse 6-8 times, until the butter is the size of peas.

3. In a small bowl, whisk together the eg yolks, vanilla, and 3 teaspoons of water.

4. Add egg mixture to the flour mixture, then process until the dough forms small clumps, about 5-10 seconds. Don’t let the dough form a ball!

5. Test the dough: squeeze a handful of clumps together in your palm. If they hold together, you’re good. If they fall apart, sprinkle 1 tablespoon water over the dough and pulse several times, then test again. Repeat until dough holds together.

6. Turn the dough onto a lightly floured surface and knead gently 2-3 times. Shape into a disc. If dough is still cool, press into cookie sheet. If it’s a little warm, cover with plastic and refrigerate for 30 minutes.

7. To press into cookie sheet, first line with either aluminum foil or wax paper. I actually used 3 pieces of aluminum – one for each side, then one down the middle, and then oiled the foil. I didn’t want a mess or stickiness! Then, place clumps of the dough around the entire sheet. Using the heel of your hand, press the dough flat, connecting them into a smooth and even layer. I didn’t make a “crust,” though you can if you want to.

8. Bake in a 350 degree oven for 20 minutes. Take out to cool while you make the topping:

For the nutty topping:

• 2 sticks unsalted butter
• 1/2 cup honey
• 1 1/2 cups brown sugar
• 1/2 teaspoon lemon zest
• 1/2 teaspoon orange zest
• 2 tablespoons heavy cream
• 12 ounces pecans
• 4  ounces slivered almonds

Directions:

1. In a medium sized heavy bottom pot, combine the butter, honey, sugar, lemon zest and orange zest. Place over medium-low heat and mix until the butter melts.

2. Turn heat up to high and boil mixture for 3 minutes.

3. Turn off the heat and add the heavy cream and nuts.

4. Pour mixture over the crust and spread with a rubber spatula, making sure it’s even. Make sure to cover all of the crust and especially make sure that the mixture doesn’t leak underneath the dough.

5. Bake in 350 degree oven for 25-30 minutes.

6. Remove from oven and allow to cool completely, then place in fridge to harden for about 20 minutes.

7. Remove from fridge and take the nuts bars with the foil layers off the cookie sheet. Cut into squares using a long knife. I made 11 cuts one way and 8 the other, totaling 88 squares. You can make them into rectangular bars if you want (I was actually going to do that, but since they’re so rich I cut those in half).

8. Serve and enjoy!

So you know when you walk by those Nuts 4 Nuts carts in Manhattan and they smell so amazingly good that you finally cave in and buy them, only to realized that you wasted two dollars on something that smells 1000 times better than it tastes? Why do they not taste like they smell? I decided to take matters into my own hands. These subtly spiced candied cashews made my apartment smell amazing and they made my taste buds happy. Take that, nuts that you buy from a cart on the street (when you put it that way, I’m not so surprised…)!

I had all of these leftover cashews from when I made cashew chicken. I also wanted something to munch on. These candied cashews come together so quickly and easily (maybe 15 minutes), as long as you have cashews around, you’re good to go. Or else try them with other nuts. They’re very similar to the peanuts that Jessica made, but I played around with the spices and the sugars.

Candied Cashews

Ingredients:

• 2 cups raw unsalted cashews
• 1 cup brown sugar
• 1 cup water
• 1/2 tablespoon cinnamon
• 1/2 teaspoon freshly ground nutmeg
• 1 teaspoon salt

Directions:

1. Line a baking sheet with parchment  paper.
2. Mix the spices together.
3. In a large skillet over high heat, mix the nuts, sugar and water. Stir frequently and bring to a boil. Continue stirring; the liquid should evaporate and turn into a syrupy consistency. This should take about 10 minutes.
4. Sprinkle the spices over the nuts and stir vigorously, letting the water completely evaporate, for about 4 minutes.
5. Turn off the heat and continue stirring until the nuts are coated in the crystallized sugar.
6. Carefully pour the nuts out onto the baking sheet to let cool.

Ha-choo – this Kosher Foodie was sick. And while usually people prefer chicken soup, this throat soother is much easier to eat while lying in bed watching TV. Plus, staying in bed all day is b-o-r-i-n-g and you know I like to make candy and would rather be in the kitchen than doing nothing all day.

I got this recipe from Alton’s first Good Eats book. (And yes, I did buy the second one, the Middle Ages, I just haven’t had time to photograph and write up recipe yet! There are way too many things on my Kosher Foodies to do list.)

So, Alton made 200 lozenges. I decided to quarter his recipe, hoping that my throat wouldn’t hurt long enough to need all of them! Turns out, I wish I did make that many. They were so delicious! Honey and lemon, what a great combination! I kept eating them even after my throat was all healed. I used really good quality honey that my parents brought home from Costa Rica. I’m glad I found such a great use for it! You can use whichever type of honey you have around the house.

Ingredients:

• 4 ounces sugar
• 3 ounces honey
• About 2 tablespoons water
• Zest of one lemon

Instructions:

1. Combine sugar, honey, and water in a very small saucepan. Mix together. Place over high heat until boiling.

2. Cover for 4 minutes.

3. Remove the cover and place a candy thermometer inside. When mixture reaches 295 degrees, remove from heat and let cool for five minutes. Mixture should thicken.

4. Mix in lemon zest.

5. Using a 1/2 teaspoon measure, drop onto parchment or silicone mat lined baking sheet, making sure to leave some space between them, because they’ll spread.

6. Work quickly, because the mixture thickens really quickly.

7. Let cool for 1/2 hour and store in an air-tight container. Separate layers using parchment paper. These will last for about a week at room temperature.

Mmm, peanuts. Mmm, caramel. Well here we have the best of both worlds in what has to be the easiest candy I have ever made! It gives the flavor of peanut brittle (I’ll share that recipe with you soon, I promise) but can be thrown together without a thermometer and pretty much three ingredients. Make this the next time your friends come over, you won’t be sorry. It would also be a great hostess gift. My friends and family like it when I bring baked goods, but when I bring candy, they go crazy.

I have a confession to make. These peanuts are not supposed to be clumped together. Each individual peanut was supposed to be covered in hardened caramel. I was devastated when I took these off the fire, perhaps a few seconds too late. Then I tasted them, and that feeling went away fast. They’re awesome! So don’t worry if you make a mistake. You’ll probably like these anyway (what’s not to like?).

Never made candy before? Don’t fuss! This is the perfect place to start. You’re still boiling and bubbling sugar (see above), you’re still adding the nutty peanut, you’re just not messing with fussy crystallizing sugars and candy thermometers. Not that we don’t love those, but they’re not great for first timers. The only thing you need to be careful of with this recipe is stirring. Keep on stirring. Don’t stop. I know this is easy: three(ish) ingredients and one pan, but that caramel can burn if it’s not moved around enough. Have you ever tried cleaning burning caramel off the sides of a pot? I have; it’s not so fun, trust me. Pay attention and you’re pretty much guaranteed to get this right the first time.

If you’re confused by the instructions, don’t fear! That’s why we have everything broken up into short steps. That’s why we have pictures of each step. It’s easy, I promise! Now try it. You definitely won’t regret it. The people you share it with will love you forever.

Candied peanuts, adapted from David Lebovitz

Ingredients:

• 2 cups peanuts
• 1 cup white sugar
• 1/3 cup water
• A pinch of cayenne pepper (optional)
• Kosher or sea salt (amount depends on the saltiness of your peanuts)

Directions:

1. In a large tall-sided saute pan, add peanuts, sugar, and water.

2. Turn heat to medium and stir the peanuts with the sugar and water. The sugar should dissolve into the water. The water will start bubbling. Continue stirring.

3. Keep stirring. The water should evaporate slowly.

4. Keep stirring. When there’s no more water, you will notice that it looks kind of sandy and is getting harder to stir. The caramel is light in color. Lower the heat slightly and stir until it is dark.

5. Keep stirring, scraping caramel from the bottom and coating each and every peanut in it. Tilt the pan away from the fire as you stir to regulate the heat.

6. Sprinkle with cayenne and salt.

7. Using a spatula, scrape the peanuts onto a silicone covered baking sheet. Flatten as much as possible and let cool. [See picture below. I didn't do a great part flattening this. Next time I'll use a baking sheet to flatten from the top - the peanuts are very hard to break these apart if they're not in a single layer.]

7. When cool, break apart peanuts (I used my hands, but you can use a mallet if you want smaller pieces)

]]> http://thekosherfoodies.com/candied-peanuts/feed/ 3 http://thekosherfoodies.com/salted-butter-caramels-take-2/?utm_source=rss&utm_medium=rss&utm_campaign=salted-butter-caramels-take-2 http://thekosherfoodies.com/salted-butter-caramels-take-2/#comments Tue, 29 Jun 2010 19:27:50 +0000 jessica http://thekosherfoodies.com/?p=1942

And here’s the second recipe for caramel candies (to see the first one, click here), from the archives of Gourmet magazine. I found they took longer to make than the first recipe, but maybe that’s because I made them second and was already standing around the kitchen for too long.

Most of the candy-eaters liked this one better. I think it was the softness. They weren’t like the caramel squares we used to eat, I actually think they were better.

Ingredients:

• 1 cup heavy cream
• 5 tablespoons salted butter, cut into pieces
• 1 teaspoon fleur de sel, sea salt, or kosher salt
• 1 1/2 cups sugar
• 1/4 cup light corn syrup
• 1/4 cup water

Directions:

1. Line bottom and sides of an 8-inch square baking pan with parchment paper, lightly oil.

2. Bring butter, cream, and salt to a boil in a saucepan, remove from heat.

3. Boil sugar, corn syrup, and water in a 3-4 quart saucepan, stirring until sugar is dissolved.

4. Boil, without stirring, but gently swirling the pan, until mixture is a lightly golden caramel color.

5. Carefully stir in cream mixture (remember, it will bubble!) and simmer, stirring frequently, until caramel reaches 248 degrees.

6. Pour into baking pan and let cool on wire rack. Sprinkle with some salt after 10 minutes.

7. Remove from pan and cut into 1-inch pieces. Wrap in small squares of wax paper, twisting two ends to close.

If you don’t have an aversion to corn syrup, use that… I do, so I replaced it with honey in one recipe and a homemade simple syrup made with cream of tartar in the other. It’s essential in the non-crystallization of the candies.

Oh, so I made two different caramel recipes on the same day. I’m sharing the actual recipes separately just to avoid confusion. They were extremely similar, but since I knew I needed more than one batch to give out to everyone for the holidays, I decided to test two. I was also curious about using honey in candies, I’ve never done that before. It turns out that the honey resulted in a slightly smokey taste, so if you like that, add honey! Those were also slightly harder than the others, so if you have braces, definitely try the second recipe.

To make this, you need a candy thermometer. They’re pretty cheap (I bought mine for three dollars) and you can get them almost anywhere. I’m actually in the market for a new one, because my probe one is breaking and I actually make a lot of candy.

Recipe 1: from David Lebovitz

Ingredients:

• 3/4 cup heavy cream
• 1/2 teaspoon vanilla
• 1/2 cup light corn syrup or substitution (I used honey, you can use brown rice syrup or golden syrup)
• 1 cup sugar
• 4 tablespoons salted butter at room temperature
• Sea salt

Directions:

1. Line a 9-inch loaf pan with aluminum foil and spray with baking spray. Set aside.

2. Heat the cream and 2 tablespoons of butter in a small sauce pan with vanilla and 1/2 teaspoon of salt. Bring to a boil. Turn off heat, cover, and set aside.

3. In a 4-quart saucepan, heat the sugar and corn syrup, stirring gently with a rubber spatula so the sugar is smooth. Once melted, stir only occasionally to make sure there are no hot-spots.

4. Cook until the sugar reaches 310 degrees

5. Turn off the heat and stir in the warm cream – the mixture will bubble violently!

6. Turn the heat back on and cook to 260 degrees.

7. Remove the pan from heat and stir in the remaining butter until mixture is smooth.

8. Pour into loaf pan and let cool. After 10 minutes, sprinkle with 1/4 teaspoon salt. Set on rack to cool completely

9. Once cool, lift the foil out of the pan, then peel it away.

10. Slice the giant caramel bar into squares. Wrap in wax paper or cellophane (otherwise they will stick).