Thank you for purchasing the Salted Caramel Cookbook!
I created this page as a resource for everyone who has purchased the Salted Caramel Cookbook. You'll find links to products I use and recommend as well as helpful resources and links to additional recipes I believe you'll enjoy.
Before you go any further, I invite you to subscribe to an exclusive email list just for those who've purchased the Salted Caramel Cookbook.
Spam is not something I’m into, the food or the behavior, so subscribing to the list simply means that you’ll receive recipe updates, additions or answers to questions posed by other readers that I feel might be helpful to everyone else. I might also send you an announcement if I publish another book like this. And, of course, you can unsubscribe at any time.
The following is a list of tools and products used or recommended in various recipes in The Salted Caramel Cookbook.
- 6 Quart Standing KitchenAid Mixer
- Enameled Cast Iron Dutch Oven
- Candy Thermometer
- Individual Pots de Creme Pots
- Toffee from Miss Kelly's Candies
- Sanders Sea Salt Caramels
- Trader Joe's Fleur-De-Sel Caramels
- Salted Caramel Sauce
- Bob's Red Mill Gluten Free 1-to-1 Baking Flour
Cookbooks that Inspired a few of the recipes in The Salted Caramel Cookbook
Other Recipes You Might Like
- Angel Food Cake - to use up the egg whites left behind after making pots de creme and pastry cream.
- Chai Vanilla Pots de Creme
- Traditional Vanilla Napoleon Dessert
- Chocolate Eclairs (fill with either vanilla or salted caramel pastry cream)
- Butterscotch Cake
- The BEST Vanilla Cake Recipe
- That Chocolate Cake
- Carrot Cake with Caramel Rum Sauce
Italian Meringue Buttercream Flavor Ideas:
Vanilla Italian Meringue Buttercream: Add 1 ½ teaspoons pure vanilla extract to every 2 cups of buttercream. (I often also add a few drops of lemon extract to my vanilla Italian Meringue Buttercream because it accentuates the vanilla flavor.)
White, Dark or Milk Chocolate Italian Meringue Buttercream: For every 2 cups of buttercream, beat in 4 ounces of melted chocolate that has cooled to room temperature. (Adding a teaspoon of vanilla can accentuate the chocolate flavor.)
Pistachio Italian Meringue Buttercream: Beat one 8-oz jar of Pistachio Paste into one recipe Italian Meringue Buttercream until combined.
Marmalade Italian Meringue Buttercream: For every 2 cups of buttercream, beat in 1 cup of marmalade.
Espresso Italian Meringue Buttercream: For every 2 cups of buttercream, add 1 tablespoon instant espresso powder to 2 teaspoons boiling water and stir to dissolve, then beat into the buttercream.
Coconut Italian Meringue Buttercream: For every 2 cups of buttercream, beat in 3 tablespoons of cream of coconut.
Fresh Berry Italian Meringue Buttercream: Puree raspberries, blackberries or strawberries until very smooth. If using blackberries, strain out the seeds. Add about ⅓ of a cup of berry puree to every 2 cups of buttercream, adding the puree a little at a time and beating well after each addition.
Lemon Curd Italian Meringue Buttercream: For every 2 cups of buttercream, beat in ⅓ of a cup of lemon curd.
Liquor Flavored Italian Meringue Buttercream: My favorite liquors to add are Frangelico and Kailua. Add about 2 tablespoons of liquor to every 2 cups of buttercream. Add the liquor slowly and taste often. Add as much or as little as you like.