Buttered, Salted Caramels Are The Best. Heres An Easy.

  1. Grease the base and sides of the baking pan with sunflower oil and line with nonstick parchment paper.
  2. Place the brown sugar, corn syrup, butter and heavy cream in a small saucepan and gently melt the butter and dissolve the sugar.
  3. Stir until smooth, and once the mixture is hot, remove the pan from the heat.
  4. Place the superfine sugar in a 2-quart saucepan with 2 tablespoons water and set over low heat to dissolve the sugar.
  5. Do not stir the syrup, but gently swirl the pan to ensure that the sugar dissolves evenly; use a pastry brush dipped in hot water to dissolve any sugar crystals that form on the sides of the pan.
  6. Bring the syrup to a boil and continue to cook steadily until it turns an amber color, swirling the caramel in the pan to color evenly.
  7. Remove the pan from the heat and carefully pour the hot cream mixture into the caramel.
  8. It will hiss and splutter as you do this, so exercise caution.
  9. Stir until smooth and return the pan to medium heat.
  10. Pop the sugar thermometer into the pan and continue to cook over low to medium steady heat until the caramel reaches 250F.
  11. Working quickly, remove the pan from the heat, add the salt flakes and vanilla, and stir briefly to combine.
  12. Pour the hot caramel into the prepared pan and leave until completely cold and firm (at least 4 hours or overnight) before cutting into pieces with either a hot or lightly greased kitchen knife.
  13. To store, wrap the caramels in cellophane or parchment paper and keep in an airtight container or storage jar for up to 2 weeks.

sunflower oil, brown sugar, corn syrup, unsalted butter, heavy cream, sugar, salt, vanilla bean paste, baking pan, sugar thermometer

Taken from www.foodrepublic.com/recipes/buttered-salted-caramels-are-the-best-heres-an-easy-recipe/ (may not work)

Another recipe

Switch theme