Recipe: Salted butter caramels
Salted butter caramels
These caramels can be made with any type of sugar and butter, but the flavour is better with quality ingredients.
375g raw* caster sugar
250g good-quality salted butter, diced and chilled, plus extra for greasing
5 tbsp creme fraiche
Sea salt flakes to garnish
*If raw caster sugar is not in your supermarket, make your own by putting normal raw sugar in a processor or blender and whizzing until it is as fine as caster sugar.
Grease and line a 20cm-square slice tin with baking paper.
In a heavy-based saucepan, place the caster sugar over a medium heat. Cook to quite a dark caramel.
Turn the heat down low and carefully add the butter, a few cubes at a time, making sure it is all incorporated before adding more.
Stir in the creme fraiche and continue to cook until thickened (or 118C on a Celsius sugar thermometer).
Pour into tray and sprinkle with salt flakes.
Allow to cool, then refrigerate until set. Cut into squares to serve.