Sea salt caramels with grapefruit and black pepper

Sea salt caramels with grapefruit and black pepper

You don’t need expert know-how to make sweets at home. These tangy sea salt caramels are easy to prepare – and dangerously moreish.

Sea salt caramels with grapefruit and black pepper

Can’t get enough of that sweet-salty combo? Try miso caramel blondies next.

  • Serves icon Makes 60-80, depending on size
  • Time icon Hands-on time 30 min, plus cooling and wrapping

You don’t need expert know-how to make sweets at home. These tangy sea salt caramels are easy to prepare – and dangerously moreish.

Can’t get enough of that sweet-salty combo? Try miso caramel blondies next.

Nutrition: per serving

Calories
70kcals
Fat
4.5g (2.8g saturated)
Protein
0.2g
Carbohydrates
7g (7g sugars)
Fibre
0.2g
Salt
0.1g

Ingredients

  • Vegetable oil to grease
  • 5 large red grapefruit
  • 240g unsalted butter
  • 300ml double cream
  • 1 tsp freshly ground black pepper, plus extra to sprinkle
  • 400g caster sugar
  • 120g golden syrup
  • 1 tsp sea salt flakes, plus extra to sprinkle

You’ll also need

  • 30cm x 20cm baking dish
  • Sugar thermometer
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Method

  1. Line the baking dish with baking paper and brush it with oil. Zest 4 of the grapefruit into a medium pan, then add the butter, cream and pepper. Bring to a simmer over a medium heat, stirring to melt the butter, then remove from the heat and set aside to infuse.
  2. Put the sugar in a separate pan and halve one of the zested grapefruits. Squeeze in the juice from a half, then stir to ensure all the sugar is moistened. Add the golden syrup and salt, then put over a medium-high heat. Cook for 8 10 minutes or until the mixture reaches 155°C on a sugar thermometer and turns amber. You don’t need to stir the mixture – the odd swirl at the start will ensure it’s evenly mixed. Once it’s bubbling, leave it alone until it reaches 155°C.
  3. As soon as the caramel hits 155°C, turn off the heat, then strain the cream mixture through a fine sieve straight into the caramel (discard the flavourings), using the back of a spoon to help push it through. Take care, as the caramel will splutter a little.
  4. Give the mixture a quick stir, put it back over a medium heat to bubble for 4-6 minutes until it reaches 125°C, then immediately pour it into the lined dish. Give the dish a little shake to level the top, then tap it a few times on the counter to remove any air bubbles. Leave to cool for 15 minutes.
  5. Sprinkle over a few pinches of salt and pepper, then finely zest the remaining grapefruit and sprinkle it over the top. Cover and leave to cool completely for at least 2 hours.
  6. Use a sharp knife coated in oil to cut the caramel into individual sweets, wrapping each one in baking paper. Store in a cool dark place for up to 3 months. They’re best at room temperature.

Nutrition

Calories
70kcals
Fat
4.5g (2.8g saturated)
Protein
0.2g
Carbohydrates
7g (7g sugars)
Fibre
0.2g
Salt
0.1g

delicious. tips

  1. You can double this recipe to make a larger batch of caramels, but bear in mind it’ll take longer to hit the required temperatures. It’s best not to scale down the recipe as it’s easy to overcook a small batch, causing the mixture to set solid (like toffee).

  2. Make the caramels up to 3 months in advance but keep them covered and cool so they don’t melt.

  3. Adding grapefruit juice to the caramel isn’t just for flavour – the acidity helps prevent crystallisation, which can happen when making caramel and results in a grainy rather than smooth texture.

Buy ingredients online

Recipe By

Tom Shingler

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