Recipe: Salted caramels
Wherever we look (in books, magazines, shops and restaurant menus) these days, we seem to come across references to salted caramel. In the line of duty (it's a dirty job), we decided we should do some research and come up with a recipe.
Most of the recipes we could find were obviously of American origin, and always seemed to use corn syrup and copious quantities of butter and cream. We decided to try using golden syrup, and were delighted with the results. Our version is delicious, smooth and chewy - and a little lighter in terms of butter and cream, too.
For 60-80 pieces:
2 cups sugar
1 cup golden syrup
1 can sweetened condensed milk
2 tsp vanilla essence
1 Tbsp flaky salt
Combine the butter, sugar, golden syrup, condensed milk and vanilla in a large pot. Heat over a medium heat until the mixture boils all over the surface, stirring frequently to prevent it catching on the bottom of the pot.
Cook for about 10 minutes, stirring frequently, until the mixture reaches the soft-ball stage (fill a small bowl with cold water, drop about 1/4 tsp of the mixture into the water, and when you can form it into a soft ball, it's ready), or 118 degrees C if you are using a thermometer. Stir vigorously, then pour into a baking paper-lined and non-stick-sprayed 17-27cm baking tray. Sprinkle with the salt, then leave to cool completely before cutting into 2-2.5cm squares.
The caramel will be fairly soft and sticky at room temperature but quite firm when refrigerated - it looks nice, and it is also quite effective to wrap each piece in a 10cm square of baking paper. Store, preferably refrigerated, in an airtight container.
The Dominion Post