I’m mad for the stuff!
Who was the genius that first thought up the idea to throw salt on sweet creamy caramel? KNIGHT HIM/HER!
So anyway, last weekend I had a huge craving for salted caramels and decided I wanted (NEEDED) to make my own. I scoured the internet looking for the right (read: easiest) recipe and ended up mushing a few recipes into one resulting in this…
All the recipes I read said to use heavy full fat cream but, I just can’t bring myself to use heavy full fat cream for anything, mostly out of habit now, and partly because I figure every little bit of fat I can leave out of a recipe is a little bit of fat not going to my hips. Forget the fact there’s an enormous amount of butter and sugar involved…
Here’s the recipe I used:
Vegetable oil to finely coat surface of baking paper
1½ cups caster sugar
¼ cup light corn syrup
1 cup light thick cream
80 grams unsalted butter
1 teaspoon sea salt flakes (and a little extra for sprinkling)
½ teaspoon vanilla bean paste
Line a 20cm square baking pan with baking paper, then brush the paper lightly with oil.
In a deep saucepan, combine ¼ cup water, the sugar and corn syrup and bring them to a boil over medium-high heat. Boil until the mixture is a warm golden brown. Don’t stir, just swirl the pan to mix and be careful towards the end as it will burn very quickly. Keep an eye on it!
In the meantime, in a small pan, bring the cream, butter, and 1 teaspoon of sea salt flakes to a simmer over medium heat. Turn off the heat and set aside.
When the sugar mixture is a warm golden color, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful – it will bubble up quite violently. Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 15 minutes. Pour the (very hot, so be careful!) caramel into the prepared pan and refrigerate for about an hour, until firm.
When the caramel is firm, sprinkle that little extra sea salt over the top and then remove the sheet from the pan onto a cutting board. Cut the caramel into roughly 3cm x 3cm squares. If the caramel is too firm to cut through, run your knife under a very hot tap (and then dry it) to help slice your way through.
Cut baking paper into roughly 12cm x 12cm squares and wrap each caramel individually. This will stop them sticking together in a container and it looks kind of cute!
I forgot to count how many caramels this made but it was A LOT! I’d guess around 40 or so (we still have half a bowl full sitting in the pantry).
Bon appétit, caramel lovers!