Classic chewy salted caramels

Classic chewy salted caramels

By
From
Salted Caramel Dreams
Makes
a 20 cm square pan to cut into 70 caramels
Photographer
River Thompson

I first made these caramels for a Christmas market in east London. Some almost cracked teeth and others leaked from the wrappings. But however they came, people went nuts for them! I’ve since improved my techniques and these remain a Fatties headliner. I have given two different setting temperatures in the recipe: a lower one for a softer caramel and a higher one for a chewier caramel.

Ingredients

Quantity Ingredient
80g cold salted butter, cubed, plus extra for greasing
200ml double cream
80g glucose syrup
1 1/2 teaspoons sea salt
300g caster sugar, divided in half
Dry caramel

Method

  1. Lightly butter a 20 cm square baking sheet, line with baking parchment and lightly grease the paper too. You can also use similar-sized silicone cake moulds.
  2. In a small saucepan, gently melt together the cream, glucose, salt and half the sugar. Bring almost to the boil but do not allow the mixture to boil. Remove from the heat, cover and keep warm.
  3. In a large, heavy-based saucepan, make a dark dry caramel with the remaining sugar. Once smoking, add the butter and stir to incorporate, watching out for bubbles and splutters. Turn the heat down to medium-low and slowly pour in the warmed cream mixture, stirring to combine. Continue to cook until the temperature reaches 122–124°C, ensuring the thermometer does not touch the bottom of the pan. Stir the caramel frequently to avoid hot spots and make sure it cooks evenly.
  4. As soon as the caramel reaches the required temperature, immediately remove the pan from the heat. Stir until the bubbling subsides and the caramel is smooth. Slowly pour into the prepared pan. Leave to set before cutting and wrapping. Caramels can be stored wrapped and in an airtight container for up to 1 month.

Chocolate salted caramels

  • For chocolate caramels, increase the sea salt to 2 teaspoons. Bring the caramel to temperature, adjusting the setting temperatures to 120°C for soft caramels and 122°C for chewy. Remove from the heat and add 50g finely chopped, good-quality dark chocolate, with 70% cocoa solids. Stir to combine, before pouring out into the prepared pan.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again