Salted Caramel Twix Recipe
INGREDIENTS
Shortbread
1 cup (2 sticks) salted butter, at room temperature
1 cup confectioners’ sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
Caramel
¼ cup water
1½ cups sugar
¼ cup light corn syrup
1 cup heavy cream
5 tablespoons unsalted butter
1 teaspoon fine fleur de sel (I prefer Murray River)
½ teaspoon pure vanilla extract
Assembly
2 12 ounce packages of milk chocolate candy melts
2 teaspoons canola oil
Extra fleur de sel for sprinkling
DIRECTION
Shortbread
Preheat oven to 300 degrees Fahrenheit. Prepare a 9×13″ baking dish by lining with two sheets of criss-crossing wax paper, making sure to cover all sides up at least one inch.
Cream together butter, confectioners’ sugar and vanilla until smooth.
Add the flour and beat on medium speed until a soft dough is formed.
Press dough evenly into the bottom of your prepared baking dish. Poke several holes in dough with a fork, covering the entire surface.
Bake for 35-45 minutes until top is golden brown. Set aside to cool.
Caramel
Pour water, sugar and corn syrup in a deep saucepan and bring to a boil over medium high heat. Boil until mixture is a fragrant golden brown, swirling occasionally.
In another saucepan, simmer cream, butter and fleur de sel. Once simmering and butter melted, remove from heat and set aside.
When sugar mixture is ready, turn off heat and slowly add cream mixture. Make sure that you use a deep saucepan for the sugar mixture and take caution as the sugar and cream combination will bubble violently at first.
Stir in the vanilla with a wooden spoon and return the caramel to medium low heat. Stirring occasionally, cook for about 10 minutes until a candy thermometer reads 248 degrees Fahrenheit.
Once desired temperature is reached, remove from heat and carefully pour caramel over your cooled shortbread.
Refrigerate until caramel is set, about two hours.
Assembly
Cut shortbread into 1 inch squares or rectangles of desired size with a sharp knife. To prevent shortbread from crumbling, Its easiest to cut with the caramel side down.
Melt chocolate wafers in a microwave safe bowl, one package at a time, according to package directions. Stir in one teaspoon of canola oil per 12 ounce package to thin it out and give it a shiny appearance.
Dip squares into chocolate, one at a time. Pick up using a fork and tap on side of bowl to remove excess.
Slide onto parchment paper and sprinkle with an additional pinch of fleur de sel.
Once chocolate has set, candies should be stored in an airtight container or packaged for immediate gifting.