I'm working on a salty brown butter style of caramel.
I've almost hit the flavor I want. It's very butterscotchy. The base tasted a little flat, so I'm thinking of upping the salt a little bit, but still under the threshold of taste. I'm also not happy with the vanilla.
It's fairly soft. Which is not bad. But it's not very cohesive, so it's not as sticky as normal caramel. I think that can be solved by decreasing the amount of invert sugar. As is, that's the not main issue. I think it will make a good candy filling.
The main problem is that it's kinda rough textured, kinda like applesauce. The milk solids start perciptating out at around 240 deg F. Not sure how to solve the problem. I'm thinking a either a reduction of the butter, addition of some lecithin, and/or hitting it with a blender to smooth it out.
The formula is very loosely based on Laiskonas' soft caramel recipe.
300g corn syrup
225g butter, unsalted
50g non fat dry milk
Coarse sea salt.
Dissolve the dry milk and salt in the milk. Caramelize the sugar and corn syrup. Add butter and let the mix melt and cook the butter a little. Add the milk mixture. Cook till 250 deg F. Turn off heat, stir in vanilla. Pour into mold. Let set slightly and sprinkle a little of the coarse sea salt on top.