Salted Chocolate Caramels
Salt and sweet, the combination is popular today. It is commonly used within the food industry as fillings for cakes, tarts, confectionery and other tasty treats.
But where did this phenomenon come from?
The answer is France – chocolatier Henri Le Roux was part of a family of talented chefs, who owned a pastry shop. When he was ready to fly the nest, him and his partner moved to Brittany; a place famed for it’s incredible salted butter.
The perfect recipe for a salty, but sweet caramel with crushed nuts. The caramel was created using salted butter, and he won ‘Best Sweet in France’ for his amazing invention.
1 1/2 cups thickened cream
2 cups caster sugar
1/3 cup glucose syrup
1/4 cup golden syrup
50 grams salted butter
1 tsp vanilla extract
250 grams dark chocolate, melted
sea salt to add on top
- Grease a 20 cm base square tin. Line base and the sides. Leave an overhang to pull caramel out easily.
- Combine sugar, glucose syrup, golden syrup, cream in a saucepan over a high heat. Bring to the boil. Reduce the heat. Cook and don’t stir for 15-20 minutes or until golden. A confectioners thermometer should read 125C. Remove from the heat and stir in vanilla and butter.
- Stand for 15 minutes or until semi set. Line a tray with baking paper. Lightly spray a small knife with oil spray. Score rows into the caramel and set aside for 2-3 hours.
- With a large knife , not serrated. Take caramel out of tray and put on a chopping board and cut out the scored rows of caramel and put on lined tray. Either drizzle melted chocolate over the squares or using a fork dip caramels into chocolate, add a dash of sea salt on top. Set aside to set.