We were delighted to be involved recently in the World Recipe Exchange. We submitted what is a classic recipe and really does make the definitive Salted Butter Caramel. It is simply a must try and if all fails pop out to the shop for the Pandora Bell originals.
Caster Sugar 375g
Glucose Syrup 40g
Whipping Cream 375 g
2 Vanilla Pods
Salted Butter 100g
In a saucepan, add the vanilla pods to the cream. Bring to the boil, this infuses the cream with the vanilla flavour.
In another saucepan, warm the glucose. Add the caster sugar gradually, and cook until you get a light brown (caramel) colour. Make sure to keep the sides of the saucepan clean with the spoon so all the sugar cooks evenly. When you get the caramel colour, add the butter.
Take the vanilla pods out of the cream and add the hot cream to the sugar mixture.
Cook this to 118C (you will need a probe or jam thermometer)
When 188C is reached, pour the caramel onto a greased baking tray.
Score with a knife into squares and leave to cool.
When the caramel has cooled and hardened cut into pieces.
At Pandora Bell we have experimented recently with some new Salted Butter Caramel Flavours (interesting twists on the original). We now have a Chocolate, an Espelette Chilli and a Liquorice Flavour available from our stockists.
If you like the idea of getting creative with your caramels then why not try a hot infusion. Instead of boiling vanilla pods in the cream try Chilli or Jasmine or Lavender… use your imagination and create the next perfect sweet classic.