Tahini caramel

Tahini caramel

By
From
Salted Caramel Dreams
Makes
450 g
Photographer
River Thompson

This thick caramel holds enough body to be stuffed between cookies. Its slightly bitter, nutty flavour makes it a natural partner to anything chocolate.

Ingredients

Quantity Ingredient
150g double cream
1/2 teaspoon sea salt
225g caster sugar
30g salted butter
70g tahini paste
Dry caramel

Method

  1. In a small saucepan, warm the cream and salt until hot but not boiling, stirring often to avoid scorching. Cover to keep warm.
  2. In a large, heavy-based saucepan, make a dark dry caramel with the sugar. Once dark and smoking, remove it from the heat and add the butter; it will splutter. Stir once the spluttering has subsided. Add the tahini and stir well. Finish by adding the warmed cream and salt, mixing well.
  3. Store in an airtight container in the fridge for up to 2 months. Heat in a pan over a low heat to bring back to a pouring consistency.
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