Homemade Salted Caramels

• portioner: 40 items
• aktiv tid: 3 hours 45 minutes
• total tid: 4 hours 5 minutes

Ingredienser

8 tablespoons salted butter, see tips for unsalted (113g)

½ cup heavy cream or heavy whipping cream, at least 35% butterfat (120ml)

3 tablespoons water (44ml)

¼ cup light corn syrup (60ml)

1 cup granulated sugar (200g)

½ teaspoon flaked sea salt, like Maldon

Vejledning

Prepare pan: Lightly oil a 9×5-inch loaf pan. Cut a piece of parchment paper to fit inside the pan with at least an inch overhang on the sides. Lightly oil the parchment paper, place it in the pan, and set it aside.

Heat butter and cream: Cut the butter into 8 pieces, then add it to a microwave-safe bowl. Add the heavy cream. Heat in the microwave for 1 to 2 minutes until the butter melts and the mixture is hot. Set this aside for later use.

Make sugar syrup: In a small, heavy-bottomed saucepan, combine the water and corn syrup. When you add the sugar, be careful not to splatter it up the sides of the pan. Place the saucepan over medium heat and cook until the sugar boils. Cover with a lid for 1 minute to create steam, which helps any sugar stuck to the sides melt back into the mixture.

Cook to 320°F: Remove the lid and attach a candy thermometer to the side of the saucepan. Cook the sugar until it reaches 320°F (160°C) and turns an amber color around the edges, 5 to 10 minutes.

Add butter and cream: Carefully and slowly pour about a sixth of the butter and cream mixture into the sugar, stirring with the base of the thermometer to incorporate it. Repeat with the remaining cream and butter, adding it in small batches and stirring between each addition. The mixture will bubble vigorously, so proceed cautiously to prevent it from overflowing.

Cook to 240°F: After adding the butter and cream, the temperature will drop. Continue cooking until the mixture reaches 240°F (115°C), 5 to 10 minutes.

Cool: Once the temperature reaches 240°F (115°C), carefully pour the mixture into the prepared loaf pan. Let it cool for 20 minutes, then sprinkle with the salt. Allow to cool completely (about 3 ½ hours).

Cut into caramels: Unmold the cooled caramel. If it’s too soft to handle, refrigerate it for 30 to 45 minutes to firm up. Use a large, sharp knife to cut into your desired shape. We like 1-inch by 1/2-inch rectangles.

Ernæring

• Portionsstørrelse: 1 caramel
• Kalorier: 56
• Fedt i alt: 3g
• Mættet fedt: 2g
• Kolesterol: 10mg
• Kulhydrater i alt: 7g
• Kostfiber: 0g
• Sukker i alt: 7g
• Protein: 0g