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
- 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.
- Heat the butter and cream in a bowl over a pan of simmering water until the butter has all melted. Set aside.
- 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.)
- Cook the sugar syrup until it starts to turn a light golden colour (165°C) using the superfast thermometer to monitor the temperature.
- Slowly pour in the cream/butter mixture whilst stirring constantly with a wooden spoon.
- Stirring constantly, heat the mixture to 118°C - this will produce a soft caramel which holds its shape enough to be cut into squares.
- Pour the caramel into your prepared loaf tin.
- Leave to cool for 15 minutes. Then evenly sprinkle over the winemaker's salt.
- Leave the caramel to set for 2 hours.
- 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 .
- Decorate the caramels with a sprinkling of edible gold leaf dust.
After a stage as a chef at a London Michelin-starred restaurant Nicola became obsessed with seeking the best flavours from around the world. She started Sous Chef in 2012, and is always sharing her knowledge of ingredients and writing recipes to showcase those products. Learning from the products, Sous Chef's suppliers and her travels, Nicola has written the majority of the recipes on the Sous Chef website, all of which are big on flavour.