Salted caramel candies

Recipe adapted from Gourmet Traveller

Note: This recipe makes rather soft but still chewy candies. If you want harder candies you can reduce the amount of cream to about 225 ml.

250 g granulated sugar
1 cup (250 ml) heavy cream
60 g golden syrup
25 g butter (I used salted, but unsalted works too)
1/4 tsp vanilla powder or seeds from 1/2 vanilla pod
sea salt

Line a 20 cm (8 inch) square pan with baking paper.
Put sugar, cream, syrup, butter and vanilla seeds in a large saucepan and stir until sugar dissolves.
Bring to a boil over medium high heat and cook until mixtures reaches 122°C (251F) on a sugar thermometer (which can take up 10-20 minutes). If you don't have a thermometer, drop a little bit of the mixture into a glass of cold water. The mixture should be able to form a firm ball. Pour mixture in the prepared pan and let cool for a few minutes before sprinkling sea salt on top. Let stand until firm, about 3-4 hours. Cut caramels with a sharp knife. If your knife sticks to the caramels, spray it with non-stick spray or brush some oil on it. Wrap candies in wax paper. Keeps for about 5-7 days in room temperature, and even longer in the fridge. If you store them in the fridge, remember to bring them to room temperature before eating.

Variations

Salted chocolate caramel candies
Add 2 tbsp cocoa powder along with the other ingredients at the beginning of the recipe.

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