Ingredients
Vegetable oil to grease 5 large red grapefruit 240g unsalted butter 300ml double cream 1 tsp freshly ground black pepper, plus extra to sprinkle 400g caster sugar 120g golden syrup 1 tsp sea salt flakes, plus extra to sprinkle
You’ll also need
30cm x 20cm baking dish Sugar thermometer
Method
+Line the baking dish with baking paper and brush it with oil. Zest 4 of the grapefruit into a medium pan, then add the butter, cream and pepper. Bring to a simmer over a medium heat, stirring to melt the butter, then remove from the heat and set aside to infuse. +Put the sugar in a separate pan and halve one of the zested grapefruits. Squeeze in the juice from a half, then stir to ensure all the sugar is moistened. Add the golden syrup and salt, then put over a medium-high heat. Cook for 8 10 minutes or until the mixture reaches 155°C on a sugar thermometer and turns amber. You don’t need to stir the mixture – the odd swirl at the start will ensure it’s evenly mixed. Once it’s bubbling, leave it alone until it reaches 155°C. +As soon as the caramel hits 155°C, turn off the heat, then strain the cream mixture through a fine sieve straight into the caramel (discard the flavourings), using the back of a spoon to help push it through. Take care, as the caramel will splutter a little. +Give the mixture a quick stir, put it back over a medium heat to bubble for 4-6 minutes until it reaches 125°C, then immediately pour it into the lined dish. Give the dish a little shake to level the top, then tap it a few times on the counter to remove any air bubbles. Leave to cool for 15 minutes. +Sprinkle over a few pinches of salt and pepper, then finely zest the remaining grapefruit and sprinkle it over the top. Cover and leave to cool completely for at least 2 hours. +Use a sharp knife coated in oil to cut the caramel into individual sweets, wrapping each one in baking paper. Store in a cool dark place for up to 3 months. They’re best at room temperature.
Sea Salt Caramel
60-80 Sweets
30 Minutes
"You don’t need expert know-how to make sweets at home. These tangy sea salt caramels are easy to prepare – and dangerously moreish." - Delicious Magazine UK This simple recipe has allowed me to make gifts for friends, a pretty jar and hey presto! Home made is the often the best! Thiis is a D eclicious Magazine Notes
HOLA SOBER | MADRID
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