This recipe is a prelude of what is to come…. Salted caramel, choocolate and pecan cookies (drool). The salty sweet chewiness of these sweets is ridiculously good. They are an ideal after dinner weekend treat or look great packaged in clear bags, tied with ribbon for a sweet gift!
Recipe is from the renowned David Lebovitz
Makes roughly 30-40 sweets, depending on how they are portioned
- 180 ml (3/4 cup) cream – I use normal cream as it’s hard to find double cream where I live, but the recipe works better with double if you can get it
- 1/2 teaspoon vanilla extract, bean paste, or powder (I use Nielsen-Massey bean paste)
- rounded 1/2 teaspoon + 1/4 teaspoon flaky sea salt, preferably Maldron
- 160g (1/2 cup) golden syrup (Or light corn syrup- also hard to buy in Ireland hence why I use golden syrup)
- 200g (1 cup) sugar
- 60 g (4 tbsp), salted butter, cubed, at room temperature
1. Line a swiss roll tin (23cm one) with parchment and grease the paper (I use a little flavourless oil)
2. Heat the cream with 2 tablespoons of the butter in a small saucepan with the vanilla and 1/2 teaspoon sea salt until the mixture begins to boil. Remove from heat, cover, and keep warm while you cook the syrup.
3. In a medium, heavy duty saucepan (I use a 4 litre one) heat golden syrup, or corn syrup with the sugar, and cook, stirring gently, to make sure the sugar melts smoothly. Once the mixture is melted together and the sugar is evenly moistened, only stir is as necessary to keep it from getting any hot spots.
4. Insert candy thermometer and cook until the syrup reaches 155ºC.
To get an accurate reading while the syrup is cooking, tilt the saucepan to make sure the bulb of the thermometer is fully submerged in the syrup, tilting the pan if necessary.
4. Turn off the heat and stir in the warm cream mixture, until smooth.
5. Turn the heat back on and cook the mixture to 127ºC.
6. Remove the pan from the heat, lift out the thermometer, and stir in the cubes of butter, until it’s melted and the mixture smooth.
7. Pour the mixture into the prepared tin and wait ten minutes, then sprinkle 1/4 teaspoon of the sea salt over the top. Set on a cool rack and let cool completely. Once cool, lift out the greaseproof paper with the caramel, peel away the paper, and slice the bar of caramel with a long, sharp knife into squares or rectangles. ( I let mine set for longer, breaking it into shards but this was personal choice)
Storage: These caramels can be individually-wrapped in cellophane or parchment paper. Once cut/broken up they may stick together if not wrapped. Store in an air-tight container, and they’ll keep for about one month.