Chestnuts roasting on an open fire…
Salted caramels
MAKES ABOUT 30. HANDS-ON TIME 20 MIN
MAKE AHEAD
Make the caramels up to 3 days in advance and keep in the fridge.
FOOD TEAM’S TIP
If you don’t like your caramels salty, leave out the salt in steps 2 and 3.
• 180g caster sugar
• 80g golden syrup
• 250ml double cream
• 5 tbsp unsalted butter
• 1½ tsp Maldon sea salt flakes, plus extra for sprinkling (see tip)
• ½ tsp vanilla extract YOU’LL ALSO NEED…
• 20cm square cake tin, lightly greased and lined with non-stick baking paper with a 2cm overhang on two sides
• Sugar/digital thermometer
• Waxed paper for wrapping
1 In a heavy-based saucepan, combine the sugar, golden syrup and 60ml water. Put over a medium heat and cook until the sugar dissolves. Swirl the pan to help it cook evenly but don’t stir or it may crystallise.
2 Meanwhile, warm the double cream in a pan over a low-medium heat, then add the butter, salt and vanilla and allow the butter to melt.
3 Turn the heat off under the syrup, then carefully pour into the cream mixture. Be very careful (wear oven gloves) as it will bubble up. Return the pan to a medium heat and cook until the mixture reads 120°C on the thermometer. Carefully pour the caramel into the prepared tin, sprinkle with sea salt, then chill overnight to set (see Make Ahead).