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All About The Confectioner’s Secret (Part 2) - Buttered Salted Caramels

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Buttered Salted Caramels

·         Makes about 40

·         Ready in 30 mins, plus 4 hrs cooling  sunflower oil, for greasing

Ingredient

·         150g light muscovado sugar

·         125g golden syrup

·         100g unsalted butter, diced

·         250ml double cream

·         150g caster sugar

·         1/2tsp sea salt flakes or smoked sea salt

·         1/2 tsp vanilla bean paste

·         You’ll also need: sugar thermometer; 17cm baking tin

Recipe

1.    Grease the base and sides of the baking tin with sunflower oil and line with non-stick  baking parchment.

2.    Place the light muscovado sugar, golden syrup, butter and double cream in a small saucepan and place over a gentle heat to melt the butter and dissolve the sugar. Stir until smooth and once the mixture is hot, remove the pan from the heat.

3.    Place the caster sugar in 2lt saucepan with 2 tbsp water and set over a low heat to dissolve the sugar. Do not stir the syrup, but gently swirl the pan to ensure that the sugar dissolves evenly; use a pastry brush dipped in hot water to dissolve any sugar crystals that form on the sides of the pan. Bring the syrup to the boil and continue to cook steadily until it turns an amber-colour, swirling the caramel in the pan to colour evenly.

4.    Slide the pan off the heat and carefully pour the hot cream mixture into the caramel. It will hiss and splutter as you do this, so exercise caution. Stir the mixture until smooth and return the pan to a medium heat. Pop the sugar thermometer into the pan and continue to cook on a low-medium steady heat until the caramel reaches 121C/250F. Working quickly, slide the pan off the heat, add the salt flakes and stir briefly to combine. Pour the hot caramel into the prepared tin and leave until completely cold and firm (at least four hours or overnight) before cutting into pieces with either a hot or lightly greased kitchen knife.

5.    Wrap the caramels in twists of cellophane or baking parchment and store in an airtight box or storage jar for up to two weeks.

·         Per serving: 87 cals, 5.3g fat

Buttered Salted Caramels

Buttered Salted Caramels

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