Irish Atlantic Sea Salt Caramels
Equipment
- Parchment paper
- Small saucepan
- Medium saucepan
- Wooden spoon
- Thermometer
- Pastry brush
- Knife
- 20cm square baking tin
Ingredients
- 175 ml double cream
- 1 tbsp vanilla extract
- 60 grams butter
- 2 tbsp sea salt
- 250 grams sugar granulated
- 160 g golden syrup
Instructions
- Grease a baking tin (18cm or 7 inch square) with a little butter and line with parchment paper.
- Place the cream, vanilla extract and half the butter in a small saucepan over a medium high heat. Bring to a steady boil and then remove from the heat and set aside.
- In a medium-sized saucepan, heat the sugar and golden syrup over a medium high heat. Mix together with a wooden spoon until the sugar is completely dissolved. Continue to cook until the mixture reaches 155°C (310°F) on a sugar thermometer. Remove the pan from the heat and stir through the cream mixture.
- Place the pan back on the heat and continue to cook until the mixture reaches 127°C (260°F). Stir through the remaining butter until completely incorporated. Transfer the mixture to the prepared baking tin and sprinkle evenly all over the top with sea salt.
- Allow to cool completely in the fridge before slicing into individual caramels with a knife lightly coated in flavourless oil (this allows it to slice without sticking).
Notes
Homemade caramels are the ideal edible gift at Christmas time. These ones have a sprinkle of Irish Atlantic Sea Salt which balances and intensifies the caramel flavour. They set to a soft chewy consistency making them fairly irresistible
Nutrition
Calories: 156kcal
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