A while back we picked up some candy thermometers. You may remember that mine was broken in the packet and I shed blood for the baking cause. I got a replacement but we haven't had call to use them again in the transatlantic kitchen since. It's time!
This week I chose to do something a little different. We'll be making caramels with sea salt. The recipe is adapted from this one at epicurious.
Ingedients
240ml double / heavy cream
70g unsalted butter, cut into pieces
1 teaspoon sea salt flakes, plus more nice salt to finish
300g sugar
60ml golden syrup
60ml golden syrup
60ml cup water
Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly oil parchment.
Bring cream, butter, and salt to a boil in a small saucepan, then remove from heat and set aside.
Boil sugar, corn syrup, and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel.
Carefully stir in cream mixture (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248°F / 120°C on thermometer, 10 to 15 minutes. Pour into baking pan, sprinkle with finishing salt and cool 2 hours. Cut into 1-inch pieces, then wrap each piece in a 4-inch square of wax paper, twisting 2 ends to close.
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