19 March, 2019

Honey sea salt caramel recipe

Sweet and salty - a special pleasure for the palate, which we all enjoy since our early childhood. Chocolate Pretzels, Peanut Butter, and Nut Choco Lentils are just a few examples of this particular combination.

I simply can not resist this creamy, sweet little sin with the perfectly balanced fine, salty finish. Is the mouth watering up at the thought? Then you know that I'm talking about salty cream caramel sweets. Most recipes use corn syrup (high fructose corn syrup). However, try to avoid such artificial and processed sugars in my diet. Many of you know how much I like the natural taste of real honey love, above all, of course, as a beekeeper. I have been searching for a recipe for caramels with honey for a long time and over the years I also tried to develop and modify some recipes. Sea salt caramels are nothing new, but I really wanted a variant with my favorite ingredient Honey .

Although it took a few tries and required a lot of detailed work, it was absolutely worth the effort!

No surprise: butter + sugar = unbelievably delicious!

What you should consider when cooking caramel!

Before you get started with the recipe and get all the ingredients and tools you need, you should do a few things be sure note. Please do not skip this paragraph!

What you should really take to heart: Use a high quality pot!

Some years ago I had an accident at the caramel. The pot I used broke (or rather exploded) during the process. To make caramel very high temperatures are needed and the cheap pot could not withstand this heat just. The sandwich floor has exploded from the pot and the hot caramel literally flew around my ears. I was really lucky that there was a tall cupboard hanging over the stove, shielding most of the cooking caramel from my face. Nevertheless, I have suffered some bad burns on my hands during this action, which of course I do not wish anyone!

So please take this recommendation seriously: Get a high-quality pot to make caramel!

Pay particular attention to the following things:

The floor and the side walls should be connected firmly and without cavities. In the pot itself, the transition between the bottom and side walls should be rounded.
For ideal heat distribution, the bottom of the pot should be as thick as possible and ideally provided with an enclosed aluminum core.
A good pot also needs secure handles that will not get hot when cooking.

If you've never made candies or caramel yourself, I recommend having a thermometer next to a high quality pot to help you determine the exact temperature.

The recipe for your own honey sea salt caramel

Everything you actually want for the perfect HoneySalt Salt Caramel Recipes need only five ingredients:

Ingredients:

170 grams Honey

300 grams of sugar

115 grams of butter

240 ml whipped cream

1 TL coarse sea salt

Tools:

Wax or baking paper

Baking release spray or oil

candy thermometer

High quality pot

Casserole dish (approx. 22 x 33 cm)

Preparation:

In the first step, you weigh all the ingredients and put them next to your stove. Lay out the baking dish with the wax or baking paper. It is important to let the paper hang over two pages to make the caramels easier to peel off after they have cooled down. Additionally, spray the paper with baking spray or lightly brush with a neutral oil and set aside.

Then you mix the sugar and the Honey in a big pot. The pot should be large enough in addition to its suitability for high temperatures, as the caramel bubbles when cooking. Stir the sugar-honey mixture steadily on medium heat until it starts to boil. Let it simmer for about 5-6 minutes. After this time the mass will take on a nice dark caramel color. Stir steadily and keep it out of sight as sugar burns very fast.

Now reduce the heat to the lowest level and stir in the butter. It will blow, so be careful. Once the butter is completely stirred in, add the whipped cream. Raise back to medium heat and bring the caramel to a boil again. Put the thermometer in and let it cook until it reaches 244 ° C.

After reaching the 244 ° C you switch off the stove and fill the caramel into the prepared baking dish. Let it cool about 20 minutes and then sprinkle it with the sea salt. Of course, if you like it less salty, you can also use less salt at this point. Allow the caramel to cool for about two hours at room temperature before cutting it into squares with a sharp knife. Pack the caramels in small pieces of wax paper so they do not stick together.