These heavenly caramels adorned the very top of the bon bon trolley in New York City. There in a bowl of gilt silver they would totter, bouncing delicately from trolley top to guests’ mouths. These are the real deal. If you have a salty caramel addiction and need to carry around a pocket of divine goodness, this recipe is for you.
Makes about 30 portions
The caramels will keep in an airtight container for 2–3 weeks.
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Line a 20 x 30 cm (8 x 12 inch) tray with baking paper and spray with cooking oil.
Place the sugar and glucose in a heavy-based saucepan and cook over medium heat for about 5 minutes, until you get a caramel that begins to foam up the side of the pan.
Add the butter and be careful as you stir, because the sugar has a tendency to spit molten lumps of caramel at you.
Add the cream and salt and return to the boil. Continue to cook until you reach 121oC (250oF) on a sugar thermometer.
Pour the caramel into the baking tray and leave to set overnight.
Turn out the caramel onto a chopping board and cut into 2 x 3 cm (3⁄4 x 11⁄4 inch) pieces using a lightly greased knife.
Wrap individually in cellophane and twist the ends. (If you struggle to find cellophane, your local florist can normally supply some that is thin enough to twist.)