Chewy Salted Caramels
Photography by Aaron McLean.
To make caramels and other boiled sweets successfully you do need to invest in a clip-on sugar thermometer; it’s then relatively easy to make these meltingly tender and deliciously chewy salted caramels.
INGREDIENTS
60 grams butter
¾ cup cream
¼ teaspoon sea salt
1 teaspoon vanilla extract
½ cup corn syrup
1 cup caster sugar
3 tablespoons water
¼ teaspoon sea salt
METHOD
Grease a 20cm square cake tin and line with baking paper, bringing it up the sides of the tin. Ensure there aren’t any holes in the paper.
Put the butter, cream, salt and vanilla in a small saucepan and bring to just below the boil. Set aside.
Put the corn syrup, sugar and water in a medium saucepan and attach the sugar thermometer. Place over a medium low heat and stir occasionally until the sugar is melted. I use the end of a thin wooden skewer. If there are any sugar crystals on the side of the saucepan, wash them down with a pastry brush dipped in water to prevent crystallization.
Bring to the boil then cook the syrup to 160°C, at which stage it will be a light golden colour. Remove from the heat and carefully pour in the warm cream, stirring until smooth.
Return to the heat (the cream will have dropped the temperature) and cook the caramel to 115°C. It will take about 8 minutes for it to turn a deep caramel colour.
Immediately pour into the tin and cool for 5 minutes then sprinkle with the second ¼ teaspoon of sea salt.
Cool completely then lift out of the tin. Using a large sharp knife, cut into your desired shapes and wrap individually in waxed paper or cellophane. Store in an airtight container or in the refrigerator if you prefer a firmer caramel.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!