Salted caramels
By Esther Clark
Treat your nearest and dearest to these homemade salted caramels. The perfect edible gift, wrap them up in a gift box for a deliciously decadent treat
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Prep:5 mins
Cook:20 mins
plus cooling - Easy
Nutrition per serving
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kcal 47
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fat 3g
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saturates 2g
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carbs 5g
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sugars 5g
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fibre 0g
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protein 0.1g
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salt 0.15g
Ingredients
- 70g unsalted butter, plus extra for the tin
- 200ml double cream
- ½ tsp vanilla extract
- 150g golden granulated sugar
- 150g golden syrup
- 1 heaped tsp flaky sea salt
- flavourless oil, for the knife
- sugar thermometer or digital probe
Method
Butter and line the base and sides of a 20 x 30cm tin with baking parchment.
Pour the cream into a saucepan along with the butter and vanilla, then bring to a simmer. Swirl the pan to melt the butter, then remove from the heat.
In a separate pan, melt the sugar and golden syrup together, stirring occasionally. Once the sugar granules have dissolved, bring to the boil and cook until the temperature reaches 155C on a sugar thermometer. Remove from the heat and swiftly whisk through the cream mixture. Return to the heat and cook until the mixture reaches 127C, constantly whisking so it doesn’t catch.
Pour the caramel into the tin, tilting so it reaches the corners. Leave to set for 15 mins, then sprinkle with the salt. Leave to cool completely at room temperature (preferably overnight). Cut into squares using a very sharp, slightly oiled knife, then wrap each one in a square of baking parchment.
