Buttered Salted Caramels
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Makes about 40
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Ready in 30 mins, plus 4 hrs cooling sunflower oil, for greasing
Ingredient
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150g light muscovado sugar
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125g golden syrup
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100g unsalted butter, diced
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250ml double cream
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150g caster sugar
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1/2tsp sea salt flakes or smoked sea salt
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1/2 tsp vanilla bean paste
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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
