I can’t remember where I found this Donal Skehan recipe for sea salted caramels but glad I took a screen shot of it on my phone as I can’t find it online now. Donal being Irish, the original recipe calls for Irish sea salt but I love the Cornish sea salt so I used that instead. These caramels are soft and chewy so don’t need a warning for those with fillings and make an ideal christmas gifts. The salt balances the sweetness of the caramels and makes them pretty easy to eat.
Cornish Sea Salted Caramels
175ml double cream
1 tsp vanilla extract
250g granulated sugar
160g golden syrup
2 tsp Cornish sea salt
Grease and line a baking tin around 22cm x 15cm in size. Place the cream, vanilla extract and 30g of butter in a small saucepan over a medium high heat. Bring to a steady boil and then remove from the heat and set aside.
In a medium sized saucepan, heat the sugar and golden syrup over a medium high heat. Mix together with a wooden spoon until the sugar is completely dissolved. Continue to cook until the mixture reaches 155c on a sugar thermometer. Remove the pan from the heat and stir through the cream mixture.
Place the pan back on the heat and continue to cook until the mixture reaches 127c. Stir through the remaining butter until completely incorporated.
Transfer the mixture to the prepared tin and sprinkle evenly all over the top with sea salt.
Allow to cool completely before slicing into individual caramels with a knife dipped in boiling water (otherwise the caramels will stick to the knife). Wrap each one in a square of parchment paper. They will keep in an airtight container for up to a month.