How To Make The Best Homemade Salted Caramels Food

SALTED CARAMELS

Salted caramels image

Treat your nearest and dearest to these homemade salted caramels. The perfect edible gift, wrap them up in a gift box for a deliciously decadent treat

Provided by Esther Clark

Categories Treat

Time 25m

Yield Makes 55

Number Of Ingredients 8

Ingredients

70g unsalted butter, plus extra for the tin
200ml double cream
½ tsp vanilla extract
150g golden granulated sugar
150g golden syrup
1 heaped tsp flaky sea salt
flavourless oil, for the knife
sugar thermometer or digital probe

Steps:

Butter and line the base and sides of a 20 x 30cm tin with baking parchment.
Pour the cream into a saucepan along with the butter and vanilla, then bring to a simmer. Swirl the pan to melt the butter, then remove from the heat.
In a separate pan, melt the sugar and golden syrup together, stirring occasionally. Once the sugar granules have dissolved, bring to the boil and cook until the temperature reaches 155C on a sugar thermometer. Remove from the heat and swiftly whisk through the cream mixture. Return to the heat and cook until the mixture reaches 127C, constantly whisking so it doesn't catch.
Pour the caramel into the tin, tilting so it reaches the corners. Leave to set for 15 mins, then sprinkle with the salt. Leave to cool completely at room temperature (preferably overnight). Cut into squares using a very sharp, slightly oiled knife, then wrap each one in a square of baking parchment.

Nutrition Facts : Calories 47 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Protein 0.1 grams protein, Sodium 0.15 milligram of sodium

SALTED CARAMEL SAUCE

Salted caramel sauce image

Add a little salt to your homemade caramel sauce before pouring liberally on sponge puddings, ice cream and any sweet treat you fancy

Provided by Good Food team

Categories Dessert

Time 7m

Number Of Ingredients 4

Ingredients

175g light soft brown sugar
300ml double cream
50g butter
½ tsp salt

Steps:

Combine all the ingredients in a saucepan set over a low heat, and stir until the sugar has dissolved. Turn the heat up and bubble the sauce for 2-3 mins until golden and syrupy. Leave to cool for 10 mins before serving. Can be made up to 3 days in advance and chilled - gently reheat to serve.

Nutrition Facts : Calories 316 calories, Fat 25 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 23 grams sugar, Protein 1 grams protein, Sodium 0.4 milligram of sodium

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