“Caramel” has been one of the major food buzzwords of the past few years, and rightly so. It is, for me, the ultimate indulgence, and getting the right texture in these salted caramel candies guarantees moments of bliss. Investing in a sugar thermometer will guarantee accuracy and is vital for all sugar work – even Italian meringue used in macarons. These caramels make for perfect gifts at Christmas, just be careful to not let them sit in a hot environment – but I can guarantee they will be devoured promptly anyway. My final hints are to cook this in a medium-sized saucepan (to save it boiling over, which is a mess!) and always add the water first when cooking sugar, as it helps dissolve the sugar and protects it from burning at the base. Everything else will be so simple and the house smells like heaven as it cooks.
Chewy Caramel Candies
600g caster sugar
175g golden syrup
225g unsalted butter, cubed
450ml pure cream
2 tsp. sea salt flakes
Grease and line a 25 x 30cm baking tray – the baking paper is crucial here or the caramels can’t come out later on. Place the water, caster sugar and golden syrup in a medium saucepan and bring to the boil on high heat. Once boiling, carefully add the butter and cream. Continue to boil on medium-high heat and add a sugar thermometer. Cook the caramel until it reaches 121C, and then immediately pour out into the prepared tray. Sprinkle sea salt over the top, and leave to cool completely (at least 4 hours, better if overnight). Using a sharp, clean knife, cut the caramels into squares or diamonds 4 x 2cm.
Tips: Always add the water first when making any form of caramel, as it protects the sugar from burning on the base in the early stages of cooking.