Kinda easy salted caramels

3 January 2011, 02:34

How’s everyone holding up after the silly season? Liver still nice and healthy? I’ve been enjoying sleeping in till noon, catching up on lots of teevee (firefly, fringe, bsg) and eating pretty much non stop :D

The fabulous Billy gave me a jar of bacon fleur de sel salted caramels which I managed to demolish in less than an hour and not too soon after I couldn’t stop thinking about them so here we go! I had to leave out the bacon cos the boy has issues with the sweet/salty combo but I still snuck in the salt lols adapted from Billy’s recipe found here and it falls in the ‘kinda easy’ category cos it’s totes not something you want to make with a kid cos of the burning sugar factor. Also it would help heaps if you had a sugar thermometer. Which I do have but um couldn’t be bothered digging it out from the drawer lols

1 1/2 cup caster sugar
1/4 cup glucose (or 3 heaped dinner spoons)
1/2 cup water
1 cup heavy cream (I only had thickened cream)
5 tbsp salted butter (70g)

First line a baking dish with baking paper, making sure the paper overhangs so it’s easy to lift out when the caramel has set. Or you can use foil and spray oil the surface but I find foil tears easily. Add the 1 1/2 cup sugar, 1/4 cup glucose and 1/2 cup water in a heavy based saucepan and heat on medium high. Don’t stir but you can occasionally swirl the contents but be careful it’ll be freaking hot yo. Cook until the mixture turns a golden amber colour, approx 10-12mins.

While the sugar mixture is boiling, in a separate saucepan heat the 1 cup heavy cream and 70g butter over medium heat until it simmers then take off the heat.

Bubbles! Yeah my sugar mixture ain’t quite brown yet and by the time it got brown I forgot to take a pic lols don’t worry the bubbles don’t splode

When the sugar mixture has turned a lovely golden colour, slowly add the cream and butter mixture. Obviously don’t pour the cream/butter mixture from a great height or the inevitable splash back will cause much pain! Once you’ve poured it all in the whole mixture will double in volume. Cook, stirring continuously for approx 6-8mins, until the caramel reaches 248F on a candy thermometer or test using the firm ball method (Drop a little of the caramel mixture in cold water and it will form a firm ball, one that won’t flatten when you take it out of the water, but remains malleable and will flatten when squeezed.)

Carefully pour the mixture into your prepared pan. Leave to set to room temperature before sprinkling the salt and or bacon and then refrigerating for min 2 hours before attempting to cut. Don’t even think about licking the pot.

2+ hours later and it’s time to cut and wrap!

Mah precioussss! Yeah that’s only about half the amount I got as I uh taste tested quite a few samples :D

Once caramels are wrapped place in a air tight container and give to a really good friend or… save for yourself heh heh

Mmmm, this looks like fun! wondering if Id be too tempted to lick the pot though…
— Toanisanidiot Jan 3, 03:23 AM #
Wow! That looks so easy to make! I once made a mistake of dipping my finger in the hot caramel. Ouch! Best to wait ‘til it cools down.
— eatmarvin Jan 3, 03:33 AM #
Hi, I just got here for the first time (don’t ask me how ;-) and found this delicious recipe. Love the idea of the salted butter in it!
— Noema Jan 3, 04:47 AM #
lol at ‘kinda easy’. I spy a giant wrapped caramel and hallo there Mr Bear! Oh so tasty.
— Helen (grabyourfork) Jan 3, 06:46 AM #
lol, love the bear jar! too cute!
— Iron Chef Shellie Jan 3, 09:37 AM #
You make it look easy but I get terrified dealing with molten lava (caramel) The results certainly look worth the effort though… and I do have all the ingredients in the pantry. I even have a flour container relabelled as sugar :)
— Gourmet Getaways Jan 3, 10:48 AM #
yay, you conquered them! I love salted caramels, wondering if i have any cream at home right now…. :D
— Chris Jan 3, 10:52 AM #
Nawww, sadface at no bacon =( But hey, good on you for braving boiling sugar!
— mademoiselle délicieuse Jan 3, 10:52 AM #
Yum!
I heart caramel with every fibre of my being.

I made the mistake of testing the temp of boiling sugar and glucose sugar mix for a pecan pie with my FINGER yesterday. What an eeejit.

Must try these for another caramel fan at work. :)
— Emily @ NeedsMoreSugar Jan 3, 11:32 AM #
Looks like I’m going to toss my healthy new year resolution out the window! :P Can’t wait to make my first batch of caramels. :)
Wishing you a Happy New Year!
— Emily Jan 3, 11:37 AM #
Looks liks such a wonderful present…Am aslo exxtremely addcited to making caramel at the mo too!!
— msihua Jan 3, 11:49 AM #
YUM!!!! that looks like a great present! however, knowing me, i will eat it all! lol
— sporbo Jan 3, 12:23 PM #
Love the bear jar! You make making these so easy!
— Jen Jan 3, 12:53 PM #
yummm… brave you made them without a candy thermometer :) OH sadly I threw my teddy bear jar already…. :(
— billy@a table for two Jan 3, 01:10 PM #
Great looking jar. Call me a big pussy but I still scared of caramel. Burning hot sugar searing through my skin is not my idea of a good time :)
— Mark @ Cafe Campana Jan 3, 02:04 PM #
Fantastic recipe! What I tried to do was add the salt while in the pan (cos my partner said it would work, grrrr), and it turned out crap, but now I know what to do :)
— JasmyneTea Jan 3, 03:11 PM #
Ohhhh, can you please start making and selling these? Although, come to think of it, the place I found your Biscuit Tree goodies in Canberra burnt down…
— Hannah Jan 3, 03:21 PM #
That’s the cutest jar ever!! Will def give this recipe a go. Will more than likely eat them all myself tho lol
— Nic@diningwithastud Jan 3, 04:07 PM #
mmmm, just what i feel like. some salty caramel. time to pull out the fleur de sel.
— Anna (Morsels and Musings) Jan 3, 04:22 PM #
Nice one Suze! Must remember this recipe next time I’m thinking of a home-made food gift for someone :-)
— Maria @ ScandiFoodie Jan 3, 06:59 PM #
Ooh, so yummy. Definitely keep them for yourself – your friends know who they are and will understand!
— OohLookBel Jan 3, 09:20 PM #
Oh yay you made them! You know, I’ve never actually tried salted caramels before and now I want to try some. They look delicious!
— 'chelle Jan 3, 09:34 PM #
I have issues with the sweet/salt thing too! Thanks for sharing will try this soon :)
— Julie Jan 3, 11:05 PM #
Looks like a treat better better made by others… can I put it on my Christmas wish list??
— Cate Jan 4, 12:20 AM #
Hey thanks for giving the great advice of not to dip finger in the thing and no licking of the pot ~
— Wendy @ Obesebaby Jan 4, 12:25 AM #
oooh, I just happen to have a tub of unused cream left over from the holiday season, NOW I know what to do with it, yum!
— Moya Jan 4, 02:10 AM #
Oh my- salted caramel is my ultimate weakness. If you ever go to San Francisco there’s an ice cream place called Bi Rite in the Mission that does a salted caramel ice cream that is out of this world. Now I’ve found my substitute :) These look divine- thank you!
— Tori @eat-tori Jan 4, 07:02 PM #
Lol, mah precious! Exactly! I made two batches very similar to these before Christmas, and when I found a last one lurking in the container, I did the “quick shove it in mouth so no one else can have it” thing :) Your cutting is SO neat.
— shaz Jan 5, 01:17 AM #
Yums!
— Fiona Jan 6, 05:56 PM #
the caramels are IN THE FRAKKING BEAR!!!!!!
— saul tigh Jan 9, 01:21 AM #
Oooh now I am going to have to make them (and probably eat the whole batch myself too). I love that cute bear jar. Just perfect for sweetie treats.
— spiceandmore Jan 11, 10:04 PM #
Simple and yumbalini! I reckon these will have to be worth a crack for a show, tell and sample for the bods at work.

Have you ever made humbugs? or what about toot sweets?
— Gareth Jan 12, 11:27 PM #

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Kinda easy salted caramels