About

Cost: $ $ $ $ $

Difficulty: • • • • •

Time: 20 mins

Patisserie
Salted caramel originates from Brittany, France, where fleur de sel is produced. The origin of the word ‘caramel’ can be traced to the Latin word caramellis (sugar cane). Caramel itself dates a long way back; the most primitive versions dating back to 1000 ad. This early caramel was made by the Arabs who called it kurat al milh or ‘sweet ball of salt’, due to its appearance. It was made by boiling sugar cane in water. The result was hard and crunchy, whereas today’s caramel comes in many different consistencies.

Makes about 500g

Posted by Creative Publishing international • Published 29th May 2014 • See Creative Publishing international's 96 projects » © 2024 William Curley, Suzue Curley · Reproduced with permission. · Recipe from Patisserie by William & Suzue Curley, published by Jacqui Small www.jacquismallpub.com.

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Step 1
Put the cream in a saucepan. Scrape the seeds from the split vanilla pod (bean) into the cream and drop in the empty pod (bean) too. Bring to the boil.
Step 2
Take off the heat and leave to infuse for 30 minutes.
Step 3
Heat an empty heavy-based saucepan.
Step 4
When it is hot, add one-third of the sugar with the liquid glucose and heat slowly until it forms a light caramel and the sugar crystals have dissolved.
Step 5
Add the remaining sugar and continue to cook until you get an amber caramel.
Step 6
This will take up to 10 minutes, but there are lots of variables so you must be vigilant and keep watch while it is cooking.
Step 7
Gradually add the cream to the caramel (discarding the vanilla as you do). Mix well, then take off the heat.
Step 8
Add the butter, cube by cube.
Step 9
Pour onto a shallow tray and leave to cool. (10)

Store in an airtight container in a cool room for up to 1 month.

Flavour Variation
Japanese Muscovado Caramel: make the recipe as above but use half caster (superfine) sugar and half Japanese muscovado sugar.