Salted Butter Caramels
Happy Friday everyone! I hope everyone has great plans for Fathers Day. Mine will include these melting treats. Warm salted caramel sauce is one of the greatest things ever invented, especially with some cold ice cream. After making those glorious S’more Marshmallows, I was on a confectionary rampage and decided to make some salted caramels. Oh boy, I really didn’t think that caramels could taste this good. They’re both soft and buttery with that ever so addictive hint of salt. It’s always the salty sweet treats that seem to get me hooked. As soon as I’ve gobbled down one of these slippery sweets, I want another one straight away. Unfortunately due to my lack of money these days I have made these for Fathers day, along with the Marshmallows and another secret sweet which will be posted in due course, so I have to refrain from eating the entire box. These caramels aren’t the kind that get stuck in your teeth, they’re gloriously smooth and melt in your mouth. As I have said before, I love trawling through recipes and one site I always go back to is David Lebovitz. Yet again he has graced us with another lovely recipe. I love making sweets. It’s usually fairly quick, you get great results and they make fantastic presents. I also love working with sugar syrups and always find it fascinating how those few ingredients can make something so devilishly delicious (and it’s always lovely to have something sweet to snack on without it being a full on piece of cake, not that I don’t love a piece of cake!) To store the caramels you should wrap them in baking parchment. They look so cute in their little wrappers! I am also keeping mine in the fridge so they don’t melt. I just love peeling away the wrapper and seeing this gleaming golden piece of caramel staring at me just ready to be devoured.
Ingredients – makes around 30-40 Caramels
Recipe from David Lebovitz
3/4 cup (180 ml) heavy cream
1/2 teaspoon vanilla extract, bean paste, or powder
rounded 1/2 teaspoon + 1/4 teaspoon flaky sea salt
1/2 cup (160 g) light corn syrup, golden syrup (such as Lyle’s) or rice syrup
1 cup (200 g) sugar
4 tablespoons (60 g), total, salted butter, cubed, at room temperature
Line a loaf style pan with foil and spray the inside with cooking spray or rub on some oil. You may want to double up your foil as some can be very thin and may rip. Heat the cream in a pan with 2 tablespoons of the butter, the vanilla and 1/2 teaspoon sea salt. Stir and bring the creamy mix to the boil, take off the heat and cover with a lid. You can keep this warm as you make your syrup but mine stayed warm on its own.
Place your sugar thermometer in a medium sized saucepan, heat the syrup with the sugar and melt, only stirring occasionally. Once the mixture is melted together, stir the mix occasionally to avoid the sugar burning at the bottom of the pan. Cook until the syrup reaches 310ºF (155ºC).
Take your pan off of the heat and stir in the cream mixture, until it is fully incorporated and smooth. Put the mix back on the heat and cook the mixture to 260F (127C). Take off the heat and remove the thermometer. Stir in the cubes of butter, until it’s melted and the mixture smooth. (try to refrain from eating it at this stage!… it’s hot.)
Pour the mixture into the foiled pan. Wait ten minutes for the mix to set slightly and then sprinkle 1/4 teaspoon of the sea salt over the top. Place your pan on a cooling rack until cooled and set completely. Once set, lift the foil out of the pan along with the set caramel. Peel away the foil carefully and slice the bar of caramel with a sharp knife into rectangles or the desired shape. The store these lovelies, wrap them in baking parchment and they will keep for 1 month.