Chewy Salted Caramels

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By Darren Purchese

Absolute perfection, these salted caramels are chewy and are strong enough to stand alone as an after-dinner treat. They cut cleanly and easily with a sharp, oiled knife and if you have an accurate thermometer then they are super easy to make as well.
The flavour is really addictive with the perfect amount of salt flavour, and you will be surprised at how many times you will make these after your first successful attempt.
These caramels are perfect for a small after dessert treat with coffee or even gifted to someone special (think Christmas). They can be wrapped in cellophane or dipped in tempered chocolate for a professional finish or just served simply with salt sprinkles. The caramel is also great as a component in a dessert or as a topping for some loaded cookies.
This recipe is similar in taste to our salted caramel sauce but also probably a bit easier to make.
Remember to take care when making caramel especially with children around. It gets super-hot so be careful!

Time

0

hour

30

minutes

Degree of Difficulty

Medium

Save

0

Portions

100
pieces

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Ingredients

Servings

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800 ml cream, thickened
1 whole vanilla pod, seeds scraped
420g caster sugar
140g glucose syrup
325g unsalted butter, softened
60g honey
10g salt flakes – I use Murray River
½tsp bicarbonate of soda
 salt flakes – I use Murray River, to finish
1

Spray a 30cm X 30cm non-stick heat resistant tray lightly with canola oil. Cut a piece of baking paper to cover the bottom of the tray and leave enough to come up two sides. Use a scraper and sharp paring knife to smooth out cut the paper to fit exactly.

 

2

In a medium saucepan place the cream and vanilla seeds and bring them to a boil. Reserve warm.

 

3

Place the sugar bit by bit into a large saucepan over a medium heat and stir to make a caramel. Continue until all the sugar has dissolved and you have a deep amber caramel

 

4

Deglaze the pan with the reserved warm cream – careful HOT. This will splatter and expand furiously so take care.

 

5

Whisk and add the glucose, butter, honey, and salt. Cook and continue to whisk continuously until you reach 118°C, use a digital or sugar thermometer to accurately check the temperature.

 

6

Turn off the heat and add the bicarbonate soda and mix well. Pour this mix evenly into the prepared tray. Scrape all the mix from the pan and tap the tray gently to burst bubbles and level.

 

7

Cover the tray with clingfilm and leave it to set overnight before removing from the tray. Use the exposed flaps of paper to lift the caramel onto a chopping board.

 

8

Remove the paper and cut the caramel into small 2 cm X 3 cm rectangles using a sharp oiled cook’s knife. Once the squares are cut you can roll them in clear plastic sweet wrappers and pop them in a bag for a gift or serve them unwrapped on a dish or tray for an after lunch/dinner treat. Present like ours with salt flakes that have been coated in gold lustre.

 

 

 

 

1
0 hours 0 minutes

Spray a 30cm X 30cm non-stick heat resistant tray lightly with canola oil. Cut a piece of baking paper to cover the bottom of the tray and leave enough to come up two sides. Use a scraper and sharp paring knife to smooth out cut the paper to fit exactly.

2
0 hours 0 minutes

In a medium saucepan place the cream and vanilla seeds and bring them to a boil. Reserve warm.

3
0 hours 0 minutes

Place the sugar bit by bit into a large saucepan over a medium heat and stir to make a caramel. Continue until all the sugar has dissolved and you have a deep amber caramel

4
0 hours 0 minutes

Deglaze the pan with the reserved warm cream – careful HOT. This will splatter and expand furiously so take care.

5
0 hours 0 minutes

Whisk and add the glucose, butter, honey, and salt. Cook and continue to whisk continuously until you reach 118°C, use a digital or sugar thermometer to accurately check the temperature.

6
0 hours 0 minutes

Turn off the heat and add the bicarbonate soda and mix well. Pour this mix evenly into the prepared tray. Scrape all the mix from the pan and tap the tray gently to burst bubbles and level.

7
0 hours 0 minutes

Cover the tray with clingfilm and leave it to set overnight before removing from the tray. Use the exposed flaps of paper to lift the caramel onto a chopping board.

8
0 hours 0 minutes

Remove the paper and cut the caramel into small 2 cm X 3 cm rectangles using a sharp oiled cook’s knife. Once the squares are cut you can roll them in clear plastic sweet wrappers and pop them in a bag for a gift or serve them unwrapped on a dish or tray for an after lunch/dinner treat. Present like ours with salt flakes that have been coated in gold lustre.