The Best Maldon Salt Dessert Recipes

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Some of the best desserts are a little salty!

The Best Maldon Salt Baking Recipes:

Looking for the best Maldon salt baking recipes? I don't blame you! I recently discovered the flavor of wonder that adding baking salt onto my favorite desserts could bring. The best Maldon salt recipes, in my opinion, ​are the sweet ones, but the only way to truly discover this simple way to spice up a recipe is by trying some of these treats yourself!

Bourbon–Sea Salt Caramel Recipe:

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Sweetened condensed milk makes this salted caramel recipe extra-luscious.

Ingredients:

(MAKES ABOUT 100 CARAMELS)

  • Nonstick vegetable oil spray
  • 2 cups sugar
  • ½ cup light corn syrup
  • 1 14-oz. can sweetened condensed milk
  • ½ cup (1 stick) unsalted butter, cut into small pieces
  • 2 tablespoons bourbon
  • ½ teaspoon kosher salt
  • Flaky sea salt (such as Maldon)

Preparation:

Special Equipment:

  • A candy thermometer

Instructions:

Lightly coat an 8x8” baking pan with nonstick spray and line with parchment paper, leaving a 2” overhang on 2 sides; spray parchment.

Bring sugar, corn syrup, and ¼ cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Cook, swirling pan occasionally ​until mixture turns a deep amber color, 8–10 minutes.

Remove pan from heat and whisk in sweetened condensed milk and butter (mixture will bubble vigorously) until smooth. Fit pan with a thermometer and return to medium-low heat. Cook, whisking constantly until thermometer registers 240°. Remove from heat and whisk in bourbon and kosher salt. Pour into prepared pan; let cool. Sprinkle caramel with sea salt, cut into ¾” pieces, and wrap individually in parchment paper.

DO AHEAD:

Caramels can be made 2 weeks ahead. Store wrapped tightly in plastic in an airtight container at room temperature.

The original recipe can be found on: bonappetit.com

Best Chocolate Chip Cookies With Maldon Sea Salt:

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Finishing your chocolate chunk cookies cookies with a flaky salt like Maldon brings out the chocolate flavor and tempers the sweetness, creating the ultimate sweet and salty snack. This is part of BA's Best, a collection of our essential recipes.

Ingredients:

(24 SERVINGS)

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3/4 cup (packed) light brown sugar
  • 1/2 cup sugar
  • 1/4 cup powdered sugar
  • 2 large egg yolks
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 8 ounces semisweet or bittersweet chocolate (do not exceed 72% cacao), coarsely chopped Maldon or other flaky sea salt

Preparation:

Place racks in upper and lower thirds of oven and preheat to 375°. Whisk flour, baking powder, kosher salt, and baking soda in a medium bowl; set aside.

Using an electric mixer on medium speed, beat butter, brown sugar, sugar, and powdered sugar until light and fluffy, 3-4 minutes. Add egg yolks, egg, and vanilla. Beat, occasionally scraping down the sides of the bowl, until mixture is pale and fluffy, 4-5 minutes. Reduce mixer speed to low; slowly add dry ingredients, mixing just to blend. Using a spatula, fold in chocolate.

Spoon rounded tablespoonfuls of cookie dough onto 2 parchment paper-lined baking sheets, spacing 1-inch apart. Sprinkle cookies with sea salt.

Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 10-12 minutes (the cookies will firm up as they cool). Let cool slightly on baking sheets, then transfer to wire racks; let cool completely. DO AHEAD: Cookies can be made 1 day ahead. Store airtight at room temperature.

The original recipe can be found on: bonappetit.com

Chocolate Carmel Ding Dong Cake:

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It may look like a giant lunch-box treat, but an ultra-smooth ganache and a final flourish of crunchy sea salt make this one elegant cake.

Ingredients:

(12 SERVINGS)

Cake:

  • Nonstick vegetable oil spray
  • 1 cup natural unsweetened cocoa powder
  • 4 ounces semisweet or bittersweet chocolate, chopped
  • 1 cup hot strong coffee
  • 3/4 cup buttermilk
  • 1 1/2 teaspoons vanilla extract
  • 2 cups cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 cups sugar
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3 large eggs

Caramel Ganache:

  • 9 ounces semisweet or bittersweet chocolate, chopped
  • 1 1/8 teaspoons kosher salt
  • 1 cup sugar
  • 1 1/2 cups heavy cream
  • 1 teaspoon vanilla extract

Filling And Assembly:

  • 1 1/4 teaspoons unflavored gelatin
  • 1 1/2 cups chilled heavy cream
  • 1/2 cup powdered sugar
  • 1 vanilla bean, split lengthwise
  • Flaky sea salt (such as Maldon)

Special Equipment:

  • Two 9-inch-diameter cake pans with 2-inch-high sides; a 9-inch-diameter springform pan

Preparation

Cake:

Preheat oven to 350°. Coat cake pans with nonstick spray. Line bottom of pans with parchment-paper rounds; coat paper. Place cocoa powder and chocolate in a medium metal bowl. Pour hot coffee over. Let stand for 1 minute. Stir until smooth. Stir in buttermilk and vanilla; set aside.

Whisk cake flour and next 3 ingredients in a medium bowl. Using an electric mixer, beat sugar and butter in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl. Beat until light and fluffy, about 4 minutes. Add dry ingredients in 3 additions, alternating with chocolate mixture in 2 additions, beginning and ending with dry ingredients. Divide batter evenly between pans; smooth tops.

Bake cakes until a tester inserted into the centers comes out clean, about 35 minutes. Transfer to wire racks; let cakes cool in pans for 10 minutes (cakes will deflate slightly). Run a knife around pans to loosen cakes; invert cakes onto racks. Peel off paper and let cakes cool completely. Turn cakes over. If needed, use a long serrated knife to cut off bumps or trim dome from top of each cake to create a flat, even surface.

Caramel Ganache:

Place chocolate and salt in a medium bowl. Stir sugar and 1/4 cup water in a medium deep saucepan over medium-low heat until sugar dissolves. Increase heat and cook without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until sugar is deep amber, about 9 minutes. Remove from heat and gradually add cream (mixture will bubble vigorously). Stir over medium heat until caramel bits dissolve. Pour over chocolate in bowl. Add vanilla; stir until mixture is smooth. Let cool slightly. Place 1 cake layer in springform pan. Pour 1 cup ganache over. Chill until set, about 30 minutes. Cover remaining ganache and let stand at room temperature. Filling and Assembly

Place 2 Tbsp. cold water in a small heatproof glass or metal bowl. Sprinkle gelatin over; let stand until gelatin softens, about 10 minutes.

Pour water to a depth of 1/2-inch into a small skillet set over medium heat. Transfer bowl with gelatin to skillet; stir until gelatin dissolves, about 2 minutes. Remove bowl from skillet. Set aside. Place cream and powdered sugar in a large bowl. Scrape in seeds from vanilla bean. Using an electric mixer, beat cream until soft peaks form. Add gelatin; beat filling until firm peaks form. Spoon filling over chilled ganache on cake layer in pan; smooth top. Gently place second cake layer on top. Cover tightly with plastic wrap and chill until cream layer is set, at least 6 hours or overnight. Remove sides from springform pan. Using a knife or offset spatula, scrape off any filling that may have leaked out from between cakes to form smooth sides. Transfer cake to a wire rack set inside a rimmed baking sheet. Rewarm remaining ganache until just pourable. (Microwave in a microwave-safe bowl, or set a metal bowl over a large saucepan of simmering water until just warm, not hot.) Pour ganache over cake, tilting cake as needed to allow ganache to drip down sides and using an offset spatula to help spread ganache, if needed, to cover sides of cake. Chill until ganache is set, about 1 hour.

DO AHEAD:

Cake can be made 2 days ahead. Cover with a cake dome; chill. Let stand at room temperature for 1 hour before serving.

Sprinkle cake with flaky sea salt.

The original recipe can be found on: bonappetit.com

h/t | bonappetit.com

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