https://www.cutoutandkeep.net/projects/chewy-salty-caramels • Posted by Murdoch Books
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.
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.
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.)