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Salted butter caramels

These caramels can be made with any type of sugar and butter, although the flavour is better with quality ingredients.

Caroline Velik CARAMEL recipes for Epicure and Good Living. Recipe titles to be confirmed. The Age Newspaper and The SMH. Photographed by Marina Oliphant, July 30 2012.
Photo: Marina Oliphant

Ingredients

375g raw castor sugar

250g good-quality salted butter, diced and chilled, plus extra for greasing

5 tbsp creme fraiche

Sea salt flakes to garnish

Method

Grease and line a 20-centimetre square slice tin with baking paper. In a heavy-based saucepan, place the sugar over a medium heat. Cook to quite a dark caramel. Turn the heat down low and carefully add the butter, a few cubes at a time, making sure it is all incorporated before adding more.

Stir in creme fraiche and continue to cook until thickened (118C on a digital or sugar thermometer). Pour into tray and sprinkle over salt flakes. Allow to cool, then refrigerate until set. Cut into squares to serve.

 

Course:
Dessert
Occasion:
Morning/Afternoon Tea, Children's Party

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