Lex Leafy came round to the Hog House last weekend, ready for another Bakeroo.
With her came a rather exciting recipe for Salt Caramel flavoured with Honey, and I thought that some of you Ogglers might want to try it…
You’ll need a sugar thermometer to recreate things accurately, but the results are both unusual and splendid (particularly for those of you who love that Honey tang).
When set, the Caramel’s firm, and yet still soft enough to scrape up with a spoon.
If you’re feeling especially generous, you can top up a sterilised jar and hand it over to a friend.
Alernatively, if – like me – you find yourself strangely unable to give away your supplies, you can check out my page of dribblesome Salt Caramel suggestions, and get stuck into some tasty kitchen experiments.
In no time at all, you’ll wonder how you lived without it…
Salted Honey Caramel (makes about a jar’s worth)
- 2 cups granulated sugar
- 2 tbsp honey
- 50ml water
- 1 cup of double cream
- 50g butter
- 2 heaped tsp salt
- In a small saucepan, heat the cream and 10g of the butter on a medium flame, whisking as you go. When it starts to boil, remove it from the heat
- Meanwhile, in a large saucepan, bring the sugar, honey and water to the boil on a medium heat, stirring all the time with a wooden spoon to prevent the bottom burning
- When the syrup reaches 280 degrees F (it will have started to darken), remove it from the heat, add the cream, and stir (it will bubble quite ferociously for a while)
- Return the mixture to the heat, add the salt and the rest of the butter, and stir until it has boiled for a minute or so
- Pour into a shallow, greased, ovenproof dish and allow to cool
- As soon as it’s not too hot to burn, you’re ready to tuck in – or transfer it to your airtight container of choice
- Keep refrigerated, and eat within a couple of weeks