Birthday Cake Caramels - cooking recipe

Ingredients

2 ounces butter
60 ml heavy cream
1 1/2 tablespoons water
30 g corn syrup
100 g sugar
1/4 teaspoon salt
120 g cake crumbs
40 g candy sprinkles (or substitute chopped nuts or dried fruit pieces)

Preparation

Combine butter and cream in a heat safe container.
Combine water, corn syrup, sugar and salt in a small saucepan. Stir gently to wet the sugar.
Heat the sugar syrup until boiling, without stirring.
Once boiling, cover the pot with a lid and let cook for 1 minute.
Remove the lid. Using a candy thermometer, cook the sugar until it hits 315°F.
Slowly whisk the cream and butter mixture into the caramel.
Cook until the temperature hits 235°F The caramel will still be pale at this point.
Add the cake crumbs and mix-ins. Stir.
Pour into molds or loaf pan and refrigerate until cool.
Slice into 1/2 inch squares when cool. Caramels can also be sliced larger or smaller, as desired. Caramels can be dipped in chocolate at this point if you'd like.