Salted Caramels

Name: Salted Caramels
Yield: Makes about 1 kg/2¼ lb
Ingredients: 450 ml/¾ pint/scant 2 cups double (heavy) cream; 1 vanilla pod (bean), split down the side; 1 vanilla pod (bean), split down the side; 225 g/8 oz/⅔ cup golden (light corn) syrup; 400 g/14 oz/2 cups caster (superfine) or granulated (white) sugar; 400 g/14 oz/2 cups caster (superfine) or granulated (white) sugar; 65 g/2½ oz/⅓ cup unsalted butter; 7.5 ml/1½ tsp fleur de sel or other fine sea salt; 7.5 ml/1½ tsp fleur de sel or other fine sea salt

Preparation info

Makes about
1
kg

Difficulty
Easy

Appears in

Home-made Sweets & Candies

By Claire Ptak

Published 2022

About

These extra-dark caramels have the wonderful crunch of sea salt. Although it may be a surprising addition to the confection, the salt cuts the sweetness of the caramel and creates a lovely balance. Play around with the types of salt you use. Fleur de sel is suggested in the recipe, but Maldon Sea Salt is also an interesting choice.

Ingredients

450 ml/¾ pint/scant 2 cups double (heavy) cream
1

Dessert
Snack
Vegetarian
Gluten-free

Method

Line a 23cm/9in square cake tin (pan) with baking parchment so that the paper comes up the sides of the tin on all sides.
Gently heat the cream in a heavy pan. Scrape the seeds from the vanilla pod and add them, along with the pod, to the cream.

Energy 4746kcal/19870kJ; Protein 11g; Carbohydrate 608g, of which sugars 608g; Fat 295g, of which saturates 170g; Cholesterol 735mg; Calcium 505mg; Fibre 0g; Sodium 1286mg