Salted caramel - bitter-sweet caramel, crystals of salt and buttery creaminess is a combination that will never go out of style. when put together will never go out of style.
This recipe is for a hard toffee as opposed to the chewy kind. Personally, I prefer the hard type because as you suck it, salt crystals start to dissolve surprising you with new flavours and the best part is the sticky chewy texture the toffee gets just before it is finished.
60g butter, chopped
½ cup (125ml) corn syrup
1 cup (220g) caster sugar
11/2 tbs salt flakes
Line the base and sides of a 20cm square baking tin with baking paper and set aside.
Place cream, half butter in a saucepan over medium heat and bring to the boil. Set aside and keep warm.
In a separate medium large saucepan combine corn syrup and sugar over medium heat and cook, stirring until the sugar just dissolves. When the sugar has dissolved cook, untouched (swirling the pan occasionally) for 20 minutes, or until a sugar thermometer reaches 155C.
Remove from heat and carefully stir in warm cream. Return to medium heat and cook mixture until it reaches 130C. The timing will vary on how warm or cold the cream is.
Stir in half salt and pour into the lined tin. Scatter over remaining salt. Leave to set for 15 minutes. Turn out onto a board and while still warm, cut into cubes with a lightly oiled knife.
Wrap in plastic wrappers or baking paper.
Caramels will keep in airtight containers between sheets of baking paper for up to 1 month.