Thursday, 20 June 2013

salt caramel

350g sugar
90g golden syrup
250ml double cream 
5tbsp unsalted butter
1tsp fleur de sel + extra for sprinkling
1/2tsp vanilla 
(dark chocolate to dip in optional) 
  • line 20cm square tin with baking paper so you can lift it out 
  • in deep saucepan combine 60ml water, sugar and syrup and bring to the boil over a medium heat
  • boil until mixture is warm golden brown, don't stir, be careful as can easily burn 
  • bring cream, butter and salt to a simmer 
  • slowly add cream mixture to caramel 
  • stirl in vanilla with wooden sppon 
  • cook over a medium heat for 10mins until mixture reaches 120c on candy thermometer
  • pour into tin 
  • allow to cool 
  • put into fridge
  • cut into squares 
  • sprinkle with salt 

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