Sweet, chewy salted caramels, and rich, salted caramel sauce.
I made salted caramels over Christmas as presents for friends and family, and they were a big hit! I decided to make them again, but I also wanted to make a salted caramel sauce, that I could use in other recipes.
The recipe here is just a double quantity of the ingredients for the salted caramels, with half the mixture only being taken to 115°C, before being pored into jars. The rest of the mixture is then heated as usual to make salted caramels.
This recipe is super easy and makes lovely gifts! I will be putting up a few recipes that use the salted caramel sauce soon, so expect a few salted caramel themed recipes!
Ingredients: Makes one 400g jar of salted caramel sauce and one tray of salted caramels.
- 1 Can of Condensed Milk – 397g
- 250g Salted Butter
- 320g Golden syrup
- 5-6 Large pinches of Sea Salt
Grease and line a rectangular baking dish with vegetable oil, and baking paper. Sterilize a 400g jar.
For the Salted Caramel Sauce:
Put the butter, golden syrup and condensed milk into a large pan, with 3-4 pinches of sea salt.
Heat the mixture over a medium heat, until the butter has melted and all ingredients are thoroughly mixed – (at this point taste the mixture to see if it is salty enough!)
Continue to heat the mixture until it reaches 115°C on a sugar thermometer.
Take the pan off the heat, and pour half the mixture into a sterilized 400g jar and leave to cool.
Warm up before drizzling over ice-creams or cakes.
For the Caramels:
Put the rest of the mixture back on the heat, and continue to cook, until it reaches 125°C on the sugar thermometer.
Take off the heat and pour into the prepared baking tray.
Sprinkle the remaining sea salt over the top of the caramels.
Leave to cool for a few hours before turning out onto a chopping board and cutting into even squares.
Wrap each caramel in a square of baking paper, and store in an airtight container.
Excellent as a gift, or served as an afternoon treat with a cup of tea or coffee.