Salted caramels

Salted caramels

By
From
Huxtabook
Makes
30
Photographer
Chris Middleton

This recipe was given to me by the talented Andrea Reiss, who now has Chez Dré in Melbourne. Her first job in a kitchen was with me at Arintji in 2003, and after working in some of the world’s finest restaurants she now has an amazing patisserie café. Salted caramel is one of the ‘it’ ingredients of the last five years. These are perfect for someone who doesn’t want dessert, but just a little sweet bite.

Ingredients

Quantity Ingredient
330g sugar
265g golden syrup or treacle
1 teaspoon salt flakes, plus extra to garnish
300ml thickened cream
1 vanilla bean, split lengthways and seeds scraped
100g salted butter

Method

  1. Grease and line a 10 cm x 15 cm baking dish with baking paper.
  2. In a heavy-based saucepan, heat the sugar, golden syrup and salt to 155°C on a sugar thermometer.
  3. In a separate saucepan, heat the cream, vanilla pod, vanilla seeds and half the butter.
  4. Carefully add the cream mixture to the caramel mixture — take care as it can spit! Now cook the mixture to 127°C on the sugar thermometer.
  5. Remove from the heat and whisk in the remaining butter. Pour into the lined dish and leave to cool completely for 3–4 hours, until set.
  6. Oil a long knife and cut the caramels to your desired size or shape; I like 2 cm cubes. Sprinkle with extra salt flakes.
  7. Serve as is, or cut 6 cm squares of clear cellophane and wrap the caramels up like little bonbons, wearing latex gloves so you don’t leave fingerprints or stick to the caramels.
Tags:
Huxtabook
Huxtable
Huxtaburger
Melbourne
Collingwood
Dan
Daniel
Wilson
chef
restaurant
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