Salted Caramel Recipe With Winemaker's Salt

Utter the words salted caramel and everyone's mouths start watering. These salted caramels are made using winemaker's salt, a stunning deep purple salt with luxurious hints of Merlot and Cabernet.

For an extra kick we've added a touch of habanero chilli powder - just a pinch gives the caramels a subtle chilli warmth. For an extra touch of decadence, decorate with a sprinkling of edible gold leaf dust. The salted caramels make a delightful after dinner treat over the festive period and they can also be packaged up to make pretty home-made Christmas gifts.

The key to getting the right texture with caramels is to use a reliable cooking thermometer. Superfast thermapens are miles ahead of all other cooking thermometers we've looked at, and they are the only thermometers we've come across with consistent rave reviews. For a soft set caramel which can still be easily cut into squares we recommend cooking the sugar to 118°C.


Ingredients Serves: 20


To decorate


Equipment


Method

  1. Oil a 9" x 5" loaf pan with vegetable oil. Cut  a  piece of baking paper large enough to line the bottom of the pan and come up the sides by at least an inch. Oil the baking paper and place inside the loaf pan.
  2. Heat the butter and cream in a bowl over a pan of simmering water until the butter has all melted. Set aside.
  3. Heat the water and corn syrup and sugar in a medium sized pan. When it comes to the boil cover the pan with a lid for 1 minute (the steam helps prevent the sugar from crystallising on the sides of the pan.)
  4. Cook the sugar syrup until it starts to turn a light golden colour (165°C) using the superfast thermometer to monitor the temperature.
  5. Slowly pour in the cream/butter mixture whilst stirring constantly with a wooden spoon.
  6. Stirring constantly, heat the mixture to 118°C - this will produce a soft caramel which holds its shape enough to be cut into squares.
  7. Pour the caramel into your prepared loaf tin.
  8. Leave to cool for 15 minutes. Then evenly sprinkle over the winemaker's salt.
  9. Leave the caramel to set for 2 hours.
  10. Remove the block of caramel from the mould and cut into 1 inch squares. To cut the caramels, use a knife which has been warmed in hot water and then dried .
  11. Decorate the caramels with a sprinkling of edible gold leaf dust.

7 comments

  • Hi Sarah – yes, you can! If you’ve already cut the caramel into squares, you will need to wrap each piece individually in grease-proof paper or clingfilm, then store the whole lot in either a sealed freezer bag or plastic container. Alternatively – and if you have a big enough freezer bag – seal the whole slab in a bag and freeze. Allow to thaw for around 2 hours before eating.

    Aisha at Sous Chef on

  • How long do these keep… Can you freeze them?

    Sarah on

  • I’m afraid we haven’t tested the recipe with golden syrup, but do let us know how it worked for you.

    nicola on

  • I have everything but the light corn syrup, could i replace it with golden syrup. I’d like to make them tonight and accidentally ordered everything but… My winemakers salt is ready to be caramel! Help.

    Jess on

  • I don’t see why it wouldn’t work with golden syrup, as all sugar syrups are pretty similar in composition and only differ in flavour. I think it would be fantastic with maple syrup! Or agave syrup…

    Diana Sanderson on

  • Made these tonight and my one note from the night is… the habanero chilli powder is HOT! I thought I’d boost it up to a 1/3 tsp… big mistake. I don’t know if I over cooked things but mine turned out to be more like toffee as opposed to caramels. Delicious, but hot.

    Iain on

  • I’m sure it doesn’t matter but you haven’t mentioned when you add the chilli. I’d probably put it in the cream/butter mixture to let it infuse a little.

    Elyss on

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