Salted caramels

Name: Salted caramels
Yield: Makes about 30
Cuisine: British recipes
Ingredients: 180g caster sugar; 80g golden syrup; 250ml double cream; 5 tbsp unsalted butter; 1½ tsp Maldon sea salt flakes, plus extra for sprinkling; ½ tsp vanilla extract; You’ll also need…; 20cm square cake tin, lightly greased and lined with non-stick baking paper with a 2cm overhang on two sides; Sugar/digital thermometer; Waxed paper for wrapping

Easy
December 2017

Easy
December 2017

Makes about 30
Hands-on time 20 min

Soft, chewy and buttery pieces of salted caramel toffee. Wrap each square in white greaseproof paper and hand out to family and friends during the festive season.

Gluten-free

Nutrition: per serving

Calories: 92kcals
Fat: 6.5g (4.1g saturated)
Protein: 0.2g
Carbohydrates: 8.2g (8.2g sugars)
Fibre: no fibre
Salt: 0.3g

Nutrition: per serving

Calories: 92kcals
Fat: 6.5g (4.1g saturated)
Protein: 0.2g
Carbohydrates: 8.2g (8.2g sugars)
Fibre: no fibre
Salt: 0.3g

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Ingredients

180g caster sugar
80g golden syrup
250ml double cream
5 tbsp unsalted butter
1½ tsp Maldon sea salt flakes, plus extra for sprinkling
½ tsp vanilla extract

You’ll also need…

20cm square cake tin, lightly greased and lined with non-stick baking paper with a 2cm overhang on two sides
Sugar/digital thermometer
Waxed paper for wrapping

180g caster sugar
80g golden syrup
250ml double cream
5 tbsp unsalted butter
1½ tsp Maldon sea salt flakes, plus extra for sprinkling
½ tsp vanilla extract

You’ll also need…

20cm square cake tin, lightly greased and lined with non-stick baking paper with a 2cm overhang on two sides
Sugar/digital thermometer
Waxed paper for wrapping

Method

In a heavy-based saucepan, combine the sugar, golden syrup and 60ml water. Put over a medium heat and cook until the sugar dissolves. Swirl the pan to help it cook evenly but don’t stir or it may crystallise.
Meanwhile, warm the double cream in a pan over a low-medium heat, then add the butter, salt and vanilla and allow the butter to melt. 3 Turn the heat off under the syrup, then carefully pour into the cream mixture. Be very careful (wear oven gloves) as it will bubble up. Return the pan to a medium heat and cook until the mixture reads 120°C on the thermometer. Carefully pour the caramel into the prepared tin, sprinkle with sea salt, then chill overnight to set.
The next day, lift the caramel onto a chopping board (the baking paper overhang will help you remove it from the tin) and cut into 30 squares. Cut rectangles from the waxed paper and wrap up the caramels, twisting the ends to seal.

Method

In a heavy-based saucepan, combine the sugar, golden syrup and 60ml water. Put over a medium heat and cook until the sugar dissolves. Swirl the pan to help it cook evenly but don’t stir or it may crystallise.
Meanwhile, warm the double cream in a pan over a low-medium heat, then add the butter, salt and vanilla and allow the butter to melt. 3 Turn the heat off under the syrup, then carefully pour into the cream mixture. Be very careful (wear oven gloves) as it will bubble up. Return the pan to a medium heat and cook until the mixture reads 120°C on the thermometer. Carefully pour the caramel into the prepared tin, sprinkle with sea salt, then chill overnight to set.
The next day, lift the caramel onto a chopping board (the baking paper overhang will help you remove it from the tin) and cut into 30 squares. Cut rectangles from the waxed paper and wrap up the caramels, twisting the ends to seal.