Chelsea

Chelsea Trusted 135 Years SPOT

Salted Walnut Caramels

By Marcus Braun
Salted Walnut Caramels
12 servings
  • 0 reviews

  • Difficulty Easy
  • Prep time 30 mins
  • Cooking time 25 mins
  • Serves
    12
Ingredients

    500 grams Chelsea Raw Sugar
    500 grams fresh cream
    1 vanilla pod
    85 grams liquid glucose
    120 grams walnut pieces
    Quantity salt flakes

Method

    Line the base of a large baking tray with silicon paper.

    1. Using a large stainless pot bring the Chelsea Raw Sugar, glucose, cream & the split vanilla pod to the boil & reduce to a medium heat & take the mixture to 120°C stirring regularly to prevent the mixture catching on the bottom of the pot.

    NOTE: it will take approx. 20 minutes to reach 120°C - during this process brush the sides of the pot with clean water every now & then to prevent the mixture crystallising.

    2. Once the temperature has reached 120°C remove from the heat & immediately plunge the base of the pot into cold water to stop the cooking process – remove the vanilla pod & stir in the walnuts & pour onto prepared tray & sprinkle the top lightly with flaked sea salt.

    3. Put the caramel into the fridge on a cooling rack to set before turning out & cutting.

    This recipe has not been tested by Chelsea Sugar.

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