Salted Lemon Caramel With Rosemary Food

LEMON CARAMEL

Steps:

• Peel the zest off the lemon in long strips, making sure not to get too much pith.
• Pour the double cream into a medium sized saucepan and add the lemon peel.
• Bring up to a gentle heat and then remove from the heat just before it reaches a boil.
• Pour the cream and peel into a jug and leave to infuse at room temperature for at least 30 minutes. Strain out the lemon peel once infused and weigh out 300ml of the cream to use in this recipe.
• Tip the caster sugar into a medium sized saucepan and heat on a gentle temperature as the sugar begins to melt.
• Avoid moving the sugar around too much but you can encourage an even melting by gently shaking the actual saucepan around occasionally if you need to. Keep a careful eye on the sugar and do not leave at all.
• As the sugar has melted it will turn a dark golden tan colour. Watch to make sure it doesn't get too browned as this means it's burning.
• As soon as the sugar has melted and has turned that dark golden tan colour then pour in the strained cream and the butter. It will rise dramatically up the saucepan so stand back at first for safety.
• Stir the cream and butter into the melted sugar and it will quickly form a thick silky caramel sauce.
• Stir for a minute or two once the caramel has formed then you can turn off the heat and add the salt.
• Pour the caramel into a jug and leave for 20 minutes for it to thicken to a pourable consistency. Stir briefly before using.

LEMON AND ROSEMARY CARAMELS

Steps:

• Line 9-inch square pan with parchment paper. Spray with cooking spray.
• In 1-quart saucepan, heat butter, whipping cream and salt to boiling. Remove from heat. Stir in rosemary and lemon peel; set aside.
• In 3-quart saucepan, mix sugar, corn syrup and water. Heat to boiling over medium-high heat. DO NOT STIR. Boil until sugar turns a light golden amber color and candy thermometer reads 310°F.
• Add cream mixture. Beat with whisk until thermometer reads 248°F. Pour into pan; cool 10 minutes. If desired, garnish with additional rosemary and lemon peel.
• Cool completely; cut into squares.

SALTED CARAMELS

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.