Sea-salted Caramels : 2nd attempt

26 Feb

After the disastrous 1st attempt, this time was a lot more successful.   It may have a lot to do with the fact that I didn’t substitute double cream for clotted cream (who would have thought?!!).

One small failing, however, is that the caramels aren’t as hard as the recipe suggests.  I tried a different recipe to the first and both said that you have to break the caramel into pieces once cooled.  My caramel could be cut into pieces with a large kitchen knife.  Which probably made it easier to handle, but I do not know what I did wrong for this difference.  I was quite meticulous this second time round – so anyone that is a caramel expert, I would love to know the trick!

Anyway, I’ve given most of them away – as they are quite addictive and I could just snack on them throughout the day.  All recipients have been well pleased, which is always a good sign.

I will say that a candy / jam thermometer is a must if you want to attempt this as you have to watch the temperature quite closely while cooking.

 150 gr caster sugar
150 gr light muscovado sugar
100 gr unsalted butter
200 ml double cream
3 tablespoons golden syrup
1 teaspoon of sea salted flakes (this does only give a hint of saltiness.  I really like a strong salty flavour, and if you do as well, I would definitely add another 1/2 teaspoon)

Grease a 15 – 17 cm (6″) square tin with sunflower / vegetable oil.  In a small bowl, mix the muscovado sugar, butter, cream, golden syrup and salt and set aside. 

Place the caster sugar in a deep pan with 2 tablespoons of cold water.  Set the pan over a medium heat until the sugar has dissolved, then bring to the boil and continue to cook until the sugar has turned to a deep amber-coloured caramel.  Remove the pan from the heat and immediately add the remaining ingredients and stir straight away until smooth.  You have to do this really quickly so the melted mixture doesn’t go hard.

Return the pan to the heat and bring back to the boil.  Continue to cook until the caramel reaches 121 C / 250 F on the thermometer.  This can take quite a few minutes.  Make sure that you use your hottest burner on the stove so that you can get up to this temperature.  Remove from the heat and leave to settle for 30 seconds.  Resist the temptation to taste test, as this stuff is hot!!  Pour in the prepared tin and leave until cold before turning it out of the tin and break into pieces or like me, slice into squares.  Wrap each individual piece in greaseproof paper.  Enjoy!

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