If you can’t beat ’em join ’em? I don’t think I can write this post without at least a nod to the crazy-brilliant current trend for EVERYTHING salted cararmel. Except… salted caramel. I don’t think I’ve ever seen a salted caramel being sold in a shop, nor a recipe on a blog. Salted caramel ice cream? Check. Coffee? Check. Pie? Check. Mousse, brownies, sauce? Check, check, check! So, let’s simplify. Let’s talk sugar, butter, and very high temperatures.
These will make perfect holiday gifts, fairly easy to make, delcious, easy to transport, and easy to wrap up in a pretty and festive way. But a word of warning- don’t share these morish sweets with anyone for whom you pay the dental bill. These are sweet, buttery and deliciously chewy. I made them as a gift for a dinner I’m going to tonight. They are rich, and sophisticated without being boring. Don’t forget your thermometer.
Salted Butter Caramels
Makes a 9 inch by 9 inch tin.
150g light brown sugar
75g unsalted butter
150g muscavado sugar
75ml golden syrup
200ml creme fraiche
2 tsps fine salt
1 tsp maldon sea salt
Measure out all your ingredients in advance. You’ll need them ready to go when the temperatures start to rise.
Line a 9″ by 9″ tin with baking parchment.
Mix the water and first 150 g sugar in a large saucepan and heat over a medium heat until the sugar has all dissolved. When it’s ready, remove the pan from the heat and add the butter. Stir in until it’s melted. Then stir in the remaining sugar, golden syrup, the creme fraiche and salt.
Return the pan to the heat and bring it to the boil, watching it all the time to make sure it doesn’t bubble over. Stir occassionally to stop the sugar from burning. Reduce the heat slightly and simmer for 5 minutes. Then turn the heat up to the maximum possible. Put a sugar thermometer in the pan.
Heat the caramel to 125 degrees Centigrade. It will be bubbling like crazy. Whatever you do- don’t touch it! As soon as it hits 125, remove from the heat. Pour into your pre-prepared tin.
Sprinkle over the maldon seat salt. Leave the caramels at room temperature until cold.
When it’s cold, remove from the tin by picking up the parchment paper. Then with a very sharp knife cut into squares. Either wrap individually in parchment paper or wrap as a batch and store in an airtight tin.