Salted caramel. Need I say more? I love the stuff, whether it’s baking with it, filling a cake with it or just eating it straight from the jar. Have you noticed I even have a section devoted to it on here?
Now, the dreaded C word (don’t hit me please!) but Christmas is rapidly speeding up on us and all I’ve managed so far is soaking the fruit for my cakes. This year I want to go down the homemade route as we are trying to save as much money to go in the wedding/house fund. I was organised back in summer and made a load of raspberry jam but I want to give people more than just a pot of jam for a gift.
Sainsburys contacted me and asked me could I create an edible Christmas gift and after thinking about what foods I love and what has a decent shelf life I knew I needed to make some salted caramel. This caramel is so easy to make and can be added to so many things – brownies, cake filling or my most recent experiment; chocolate bark! (I’ll be sharing that recipe tomorrow). A jar of salted caramel can go a long way!
Salted Caramel (makes approx 1L)
600ml double cream
450g caster sugar
4½ tbsp golden syrup
A selection of glass jars
- Add the sugar, water and golden syrup to a deep, heavy bottomed pan and give it a stir until all well combined. *(note: some readers have commented saying 170 was too high on their thermometers and the caramel burnt. Keep an eye on it from 130 and if it starts to darken before 170 take it off the heat. It must be to do with different brands of thermometers)*
- Rapid boil on a high heat until your sugar thermometer reads 170C – do not stir during this time!
- While the sugar is boiling away pour the double cream into a separate pan and gently simmer until it’s warm but not boiling.
- Once the sugar reaches temperature take off the heat.
- Carefully pour the double cream over it taking care as the mixture will bubble up.
- Give it a good stir until it’s well combined and set aside to cool.
- Once cool add 1 tbsp of salt to the caramel, adding more if you feel it’s required (I like my caramel quite salty but not everyone does).
- Pour into the glass jars, add a light sprinkling of sea salt and decorate as you choose.
Come back soon for my Chocolate Salted Caramel Bark recipe.