Salted Sesame Caramel Food

SALTED SESAME CARAMEL

Steps:

• Bring sugar, cream of tartar, if using, and 3 tablespoons water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Boil until sugar begins to caramelize in spots. Stir with a heatproof spatula (this will help sugar cook evenly) and cook, stirring occasionally, until the color of honey, 5 to 7 minutes. Reduce heat to medium-low and cook, stirring occasionally, until caramel is a deep amber color, about 5 minutes longer.
• Remove caramel from heat and carefully whisk in tahini and butter, then cream, sesame seeds, and salt. Let cool slightly before serving.

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.

AUTUMN SALAD WITH CARAMEL-SESAME DRESSING

Steps:

• Arrange spinach, romaine lettuce, pear, apple, and grapes on a plate.
• Mix vinegar, caramel topping, sesame oil, and sesame seeds together in a bowl. Pour dressing over salad.

SALTED SESAME CARAMEL MACAROONS

Steps:

• Position oven racks in the top and bottom thirds of the oven and heat the oven to 350°F. Line 2 large rimmed baking sheets with parchment.
• Combine the condensed milk, tahini, and vanilla in a large bowl. Add the coconut and stir with a large silicone spatula until thoroughly mixed.
• Beat the egg whites and 1/4 tsp. of the salt with an electric mixer on medium speed until stiff peaks form, about 4 minutes. Using the spatula, fold the whites into the coconut mixture. Push the mixture together into a mound.
• With wet hands or two wet spoons, gently form rounded tablespoonfuls of batter into balls about 1-1/2 inches in diameter. Arrange 2 inches apart on the baking sheets.
• Bake, rotating and swapping the positions of the pans halfway through, until the macaroons are golden brown in spots and their undersides are tanned, about 25 minutes.
• Cool briefly on the baking sheets on racks, then transfer the macaroons directly to the racks to cool completely.
• Heat the sugar in a small heavy-based saucepan over medium-low heat. When mostly melted, stir it and cook until fully melted and amber. Stir in the butter, sesame seeds, and the remaining 1/4 tsp. salt. Using a metal spoon, drizzle over the baked macaroons and let cool.

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.