Sea salt caramel
Description
The dish is prepared without unnecessary complications. Homemade caramel made from corn syrup and cream, topped with sea salt, will deliver a wealth of new flavor experiences to any discerning sweet tooth. The finished dessert can be served immediately.
Instructions
- 1
Step 1
1. Grease the sides and bottom of a 3-liter saucepan with butter. Add the butter and melt over low heat. Add sugar, molasses, syrup, and cream; stir well.
- 2
Step 2
2. Increase the heat to moderately high and bring the mixture to a boil, stirring occasionally. Reduce the heat to medium and continue boiling until the mixture reaches 120°C (248°F) (use a candy thermometer).
- 3
Step 3
3. Remove the saucepan from the heat and add vanilla. Immediately pour the caramel into a 9-inch square pan lined with buttered foil. Cool at room temperature; as soon as the caramel begins to set, sprinkle with sea salt; cool completely.
- 4
Step 4
4. Using foil, remove the caramel from the pan. Grease a chef's knife with butter and cut the caramel into 2.5-centimeter cubes.
- 5
Step 5
5. Wrap each piece of caramel in cellophane or store in an airtight container in the refrigerator (storage life - one week).