Salted Caramels

Added on Tue Dec 4 2007

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The Basics

• Dish: Dessert and Sweets
• cuisine: French
• Serves: 12
• Prep Time: 0hrs 15 mins
• Cooking Time: 0hrs 30 mins

Ingredients

• 60 grams butter
• 1½ cups sugar
• 1½ teaspoons sea salt (fleur de sel is best)
• 1 cup cream
• ¼ cup liquid glucose
• ¼ cup water

Method

Line a 20cm square tin with baking paper.
Put cream, butter, and the fleur de sel in a small saucepan and bring to boil. Remove from heat and set aside.
Put liquid glucose, and the water and sugar in a heavy-based saucepan over a medium heat.
Stir until the sugar has dissolved. Using a pastry brush dipped in water to brush away any sugar crystals on side of saucepan. When the sugar is dissolved bring to the boil and cook without stirring until a light golden colour.
When temperature reaches 116 degrees C on a candy themometer, stir occasionally to prevent it sticking to the bottom of the pot. Tip into the tin immediately.
Cool and set, then cut into pieces.
Wrap them individually or or layer, using silicone paper or cellophane.