Salted Caramels

I have been seeing these on Pinterest for aaaagggeess. Everyone loves them – or at least thinks the pictures are cute.

Pin, pin, pin, pin, pin!!

Pin, pin, pin, pin, pin!!

All the recipes I have found online are in the American measurement of ‘cups’ of stuff. I have a total mental block when it comes to looking at recipes in cups…it is just so imprecise! Gah! So here’s a link to a cup to gram/oz conversion page.

I am actually going to give these a go (rather than simply repinning them endlessly…) for Christmas gifts this year to supplement my favourite pistachio macaroons and possibly some chocolates/truffles using my super dooper marble board.

Simple Salted Caramels

300g sugar, 85g golden syrup, 240ml heavy cream (whipping/double cream with more than 36% butterfat), 5 tbsp butter, rock salt, vanilla essense/extract. You will also need a candy thermometre.

Line an 8-inch square baking pan with parchment paper, then brush the paper lightly with oil, allowing the paper to drape over 2 sides. In a deep saucepan, stir together 60ml water with the sugar and golden syrup and bring them to a boil over medium-high heat. Continue to boil until the mixture is a warm golden brown color. Don’t stir – just swirl the pan to mix. Watch carefully, as it will burn quickly at the end!

In the meantime, in another pan, bring the cream, butter, and 1 teaspoon of rock salt to a simmer over medium heat. Turn off the heat and set aside.

When the sugar mixture is a warm golden color, turn off the heat and slowly add the cream mix to the sugar mix. Be careful! It will bubble up violently. Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 10 minutes, until the mixture reaches 120 C on a candy thermometer. Very carefully (it’s extremely hot!) pour the caramel into the prepared pan and refrigerate for a few hours, until firm.

Who am I kidding, none of these are making it til Christmas...

Who am I kidding, none of these are making it til Christmas…

When the caramels are cold, lift the sheet from the pan onto a cutting board. Sprinkle with rock salt, cut into strips and then into small rectangles. Wrap in twists of greaseproof paper.

 

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