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Caramels
Makes 24 Desserts and puddings
Ingredients
- 200ml double cream
- 80g salted butter, diced, at room temperature, plus extra for greasing
- 1tsp vanilla extract
- 1 level tsp sea salt
- 160g golden syrup
- 200g caster sugar
- sugar thermometer
- 23cm loaf tin
- waxed paper, for wrapping
Method
Line the loaf tin with baking paper and lightly grease with butter. In a small saucepan, heat the cream with half the butter. Add the vanilla extract and sea salt and bring to the boil. Remove from the heat, cover with a lid and keep warm.
In another medium-size, heavy duty saucepan, heat the golden syrup with the sugar, stirring gently until smooth. Continue to heat the syrup until it reaches 155˚C/310˚F, using a sugar thermometer to check. To get an accurate reading, tilt the saucepan to make sure the bulb of the thermometer is fully submerged in the syrup. Leave the thermometer and turn the heat right down before slowly stirring in the warm cream until the mixture is smooth. Turn up the heat again until the mixture reaches 127˚C/260˚F, again using the thermometer to check.
Take out the thermometer, remove the saucepan from the heat and thoroughly stir in the remaining butter until it’s all melted and the mixture is smooth. Pour into the prepared loaf tin and place on a rack until completely cool, then lift out the caramel, peel back the baking paper and, taking great care, slice the bar into cubes with a sharp knife.
Wrap the caramels in waxed paper. They’ll keep for almost a month in an airtight container.
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