Black Sesame Caramels The Sweet Swap Food

BLACK SESAME CARAMELS + THE SWEET SWAP

Steps:

• In a small saucepan warm the cream and condensed milk over a low heat. Once just warm remove from heat and keep warm.
• In a medium saucepan place corn syrup, caster sugar and water. Heat over a high heat, stirring until all the sugar has dissolved. Once sugar has dissolved stop stirring and place a candy thermometer into your mixture. Bring the sugar syrup to the boil and continue to boil until it reaches 120 degrees C.
• Take off the heat and add your cream mixture and butter. Mix well and place back on the heat. Stir continuously until the mixtures reached 120 degrees C again.
• Once caramel comes to temperature, remove from heat and stir through sesame seeds. Pour into a well greased and lined 18 x 28cm slice tin. Bang the tin down on the kitchen bench a few times to help any trapped air bubbles escape.
• Leave to completely cool on the kitchen bench (do not put in the fridge). Once completely cool, remove from tin and cut into desired sized pieces. Wrap individual caramel pieces in cut to size baking/greaseproof paper.
• Makes 40 - 50 pieces depending on the size you cut them into.

SESAME CARAMELS

Steps:

• Lightly coat bottom and sides of an 8-by-8-inch square pan with cooking spray. Line with parchment paper, leaving a 2-inch overhang on all sides; lightly spray parchment.
• In a small saucepan, combine cream, butter, and salt; heat gently over low. In a heavy medium saucepan, combine sugar, corn syrup, and 1/4 cup water. Clip on a candy thermometer. Over high heat, cook until sugar is dissolved, swirling pan and brushing down sides with a wet pastry brush to prevent crystals from forming, 8 to 12 minutes.
• Continue swirling pan until sugar is a dark golden color, about 10 minutes. Carefully add warm cream mixture to pan, taking caution as it will bubble up. Reduce heat to medium-high. Cook, stirring occasionally, until caramel reaches 248 degrees on candy thermometer, about 15 minutes.
• Transfer to prepared pan, sprinkle evenly with sesame seeds, and let stand, uncovered, at room temperature, at least 8 hours and up to 1 day.
• Transfer caramel to a large cutting board. Cut into 1-inch pieces; wrap each piece in waxed paper to seal.