When it comes to confectionery both wife and I can be a little over indulgent at times, a tray of peanut brittle can be devoured in an evening quite easily – well it’s just so moreish. I thought I’d go for something even more indulgent this time and so set about looking for a good caramel recipe. The one I came across is fantastic, especially if you haven’t prepared it before, there’s pictures of each step and even a video. You can find it here on a lovely site called Inspired Taste which is run by Adam and Joanne. I’m going to give you the recipe here and how I got on with my ingredients, for the full experience please visit their site. Just so you know, you’re going to need a confectionery thermometer, also known as a candy or jam thermometer, and a loaf tin (somewhere around 23cm x 13cm). You’re also going to need a small, heavy based pan with a lid.
- 200g caster sugar
- 60ml golden syrup
- 3 tbsp water
- 112.5g unsalted butter
- 120ml heavy cream (MUST have at least 36% fat content)
- Couple of pinches of sea salt flakes (I always use Maldon)
Method of Preparation:
- First you need to prepare your loaf tin. Grease the inside, then line it with baking paper which needs to come at least an inch up the sides and finally grease that too.
- Then you need to prepare your butter cream. Chop the butter into cubes, add it to a microwavable bowl with the cream and heat it on full for a minute or two until the butter has melted. Set it aside as we’ll be using it later when it has cooled.
- Combine the sugar, water and syrup in your pan and carefully stir together trying not to get any of the mixture up the sides.
- The put the pan over a medium heat and continue to stir the ingredients. When it all comes together turn the heat up. As soon as it boils put the lid on for a minute, this creates steam in the pan which will hopefully get anything that has stuck to the sides back down into the mixture, then take the lid back off again.
- As soon as the mixture hits 320°F / 160°C you need to start slowly adding your butter cream mixture and stirring it in with the thermometer. Do this very carefully as it will boil up violently and you don’t want it spilling over the edge of the pan. The original recipe suggests adding it sixths at a time which is a great way to do it.
- Adding the butter cream will reduce the temperature so keep it over the heat and as soon as it gets back to 240°F / 115°C take it off the heat and pour it into your prepared loaf tin.
- Leave it for half an hour and then sprinkle sea salt over the top. Leave it for another 3 hours and then cut it into the size pieces you want. If it’s a bit soft to chop just pop it in the fridge for a short while to let the mixture stiffen.
My only tip is to follow the recipe exactly, don’t muck about as this is a scientific process. If you don’t get to the temperatures stated you won’t get the right result. This is all fully explained on the Inspired Taste website so as I say, have a look.
The result is sweet, buttery caramel with a lovely hit of salt. Wife said it was the best confectionery she’d ever tried and that really is praise indeed. I hope by now you’re getting your ingredients together, you won’t regret it.