Kinda easy salted caramels

  3 January 2011

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 😀

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 😀

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

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