Birthday Cake Caramels

• 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)

1. Combine butter and cream in a heat safe container.
2. Combine water, corn syrup, sugar and salt in a small saucepan. Stir gently to wet the sugar.
3. Heat the sugar syrup until boiling, without stirring.
4. Once boiling, cover the pot with a lid and let cook for 1 minute.
5. Remove the lid. Using a candy thermometer, cook the sugar until it hits 315°F.
6. Slowly whisk the cream and butter mixture into the caramel.
7. Cook until the temperature hits 235°F The caramel will still be pale at this point.
8. Add the cake crumbs and mix-ins. Stir.
9. Pour into molds or loaf pan and refrigerate until cool.
10. 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.

butter, heavy cream, water, corn syrup, sugar, salt, cake crumbs, sprinkles

Taken from www.food.com/recipe/birthday-cake-caramels-536484 (may not work)