Friday, 04 November 2011
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Recipe from Gifts from the Kitchen by Annie Rigg (Kyle Books, 2011)You really do need a candy thermometer for making caramels and toffees, but it won't be a wasted investment-once you've tried these caramels you'll be hooked. The saltiness is just enough to cut through the intense caramel sweetness, making them dangerously addictive. Wrap each caramel in a twist of nonstick parchment paper.
Make about 20 caramels
Grease a 6-6 3/4 in. (15-17cm) square pan with sunflower oil. Place the superfine sugar in a deep saucepan with 2 tablespoons of coldwater. Set the saucepan over medium heat until the sugar has dissolved, then bring to a boil and continue to cook until the sugar has turned to a deep amber colored caramel. Remove the saucepan from the heat and immediately add the remaining ingredients and stir until smooth.
- sunflower oil, for greasing
- 2/3 cup superfine sugar
- 3/4 cup light muscovado or light brown sugar
- scant 1/2 cup (7/8 stick) unsalted butter
- 3/4 cup and 2 tablespoons heavy cream
- 3 tablespoons corn syrup
- 1 teaspoon sea salt flakes
Return the saucepan to the heat and bring back to a boil. Continue to cook until the caramel reaches 250°F (130°C) on a candy thermometer.
Remove from the heat, let settle for 30 seconds, then pour into the prepared pan and leave until cold before turning out of the pan and breaking into pieces.
These will keep for 4-5 days in an airtight box or wrapped in nonstick parchment paper in a jar.
Last Updated ( Friday, 04 November 2011 )