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This recipe is too good not to share.

It makes approx 50squares of the most perfect soft chewy fudgey caramel. I've tested it on about 12 people so far, and has met with resounding success from all.

5 tablespoons butter
2 teaspoons salt - use rock salt or fleur de sel for a better flavour
1 cup double cream - I think heavy cream is the US equivalent but basically cream with the highest fat content you can find
1 1/2 cups caster sugar - superfine
1/4 cup golden syrup - light corn syrup
1/4 cup water

1) Line a 9in tin or heavy glass dish with baking paper and grease with a little butter and set aside. Square is best but I've used round without problems, just means you have some wonky shapes when cutting at the end.
2) Heat the butter, salt and cream in a small pan until it just boils and set aside
3) In a large pan (allow about 5x more space than the sugar takes up) heat the sugar, water and syrup.
4) Stir until the sugar is just dissolved and then swirl occasionally
5) Using a candy/fat thermometer boil until it reaches 250 F (if you don't have a thermometer you can test this by dipping a spoon in and dropping a bit of the mixture into a bowl of cold water, pick the caramel out and if it makes a soft ball in your fingers it's done. too liquidy and you need to cook longer, not squishy, er, your caramel may be harder than anticipated!)
6) immediately add the cream mixture and stir continuously, the combined caramel will bubble up *lots* so be careful
7) heat until the mix reaches 248 F, and is a golden brown colour, again use the drop in water to make a soft ball test
8) pour into the prepared tin
9) leave for a couple of minutes and sprinkle with more salt.
10) leave to set for 2 hrs or longer.
11) take out of tin, peel off paper and cut into shapes.
12) eat, nom nom nom

I stored mine by cutting squares of baking paper (wax paper) and folding and twisting them round the caramels.


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October 2012

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