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Salted Sesame Butter Caramels

Makes about 50

Ingredients

  • 600ml Australian thickened cream
  • 2 1/2 cups caster sugar
  • 125g Australian butter, chopped
  • 1/4 cup glucose syrup
  • 1 teaspoon salt flakes
  • 1 tablespoon toasted black and white sesame seeds
Download Recipe (PDF)

Method

  1. 1. Stir cream, sugar, butter and syrup in a large heavy-based saucepan over medium heat until sugar is dissolved. Bring to the boil, without stirring.
  2. 2. Place a candy thermometer in pan. Reduce heat slightly and boil carefully, without stirring for about 30 minutes or until mixture reaches 122°C (hard ball stage). (Or, drop a small spoonful of mixture into a glass of cold water. When cold, the caramel should be pliable). Carefully scrape any foamy build-up from around the inside of the pan with a metal spoon and discard.
  3. 3. Pour into buttered side and base-lined 20cm x 30cm lamington pan. Sprinkle with seeds and salt. Set aside at room temperature for 3-4 hours until firm.
  4. 4 Turn onto a chopping board and cut into slim bars with a long sharp knife. Wrap in baking paper, then decorative paper and string. Store in an airtight container in a cool place for up to 2 weeks.

Tips / Handy Hints

TIP: Be careful, as the mixture can bubble up rapidly if the temperature is too high. Keep a careful eye on it and make sure you use a large saucepan – a stainless steel pan is best. Glucose Syrup can be purchased in jars from the baking section of the supermarket.

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