Salt is a flavour enhancer. Including it in caramel recipes enhances the sweetness of the toffee flavour. Salted butter caramels are a traditional treat in Brittany – the North-West corner of France that has its own Gaelic language related to Cornish and Welsh. Not all salts are equal – see Tim’s Top Tip below for advice on choosing the right salt for your cakes and sweets.
- This recipe requires heating sugar to a very high temperature. It is a good idea to get yourself completely organised before heating the mix.
- Grease the small baking tray with a small amount of vegetable oil.
- Place the sugar, condensed milk, and cream in a small pan over a medium heat. When boiling add the glucose.
- Stir continuously. When the temperature reaches 110°C add the butter. Continue to heat to 118°C and add the salt and vanilla. The mix will catch a little as you heat it. These are the milk solids undergoing the maillard reaction. Don't worry to much about the little brown bits that form, they add to the taste.
- Pour into the oiled tray and allow to cool to room temperature.
- Cut with an oiled knife or place in the freezer for 30 mins and then break into shards.
- These are best stored wrapped in waxed sweet wrappers (available online) Otherwise they need to be stored in an air tight container.
For 18x15cm Tray / Frame - we set them in small foil trays.
175g Caster Sugar
180g Condensed Milk
1 tsp Vanilla Paste
70g Double Cream
25g Salted Butter
10g (1/2 Tablespoon) Coarse Sea Salt
Tim’s Top Tip
Sea salt and table salt are very different things. As a rough guide use twice the amount of sea salt in a recipe if it calls for table salt. Sea salt is a much better choice when flavour cakes and sweets. It adds a refined taste. Flavoured salts are a brilliant addition to this recipe. A great choice would be some vanilla sea salt such as that made by Halen Môn.