Salted Walnut Caramels
By Marcus BraunPage views: 5581
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0 reviews
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Difficulty Easy
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Prep time 30 mins
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Cooking time 25 mins
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Serves
12
500 grams Chelsea Raw Sugar
500 grams fresh cream
1 vanilla pod
85 grams liquid glucose
120 grams walnut pieces
Quantity salt flakes
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.
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