Ingredients
- 400 gsugar, optionally 300 g white sugar plus 100 g cassonade
- 60 gglucose syrup, optional
- 200 gcrème liquide entière, 30% fat or higher
- 320 gbeurre demi-sel, diced
- optional1 vanilla pod, or 1-2 tsp vanilla extract
- optional1-2 g fleur de sel for sprinkling on top
- optional1-2 tsp instant espresso powder
Method
- Line the tin with parchment paper. Lightly oil the parchment if you want easier release.
- Put the cream and diced beurre demi-sel in a small saucepan. Warm gently until the butter has melted and the mixture is hot. Do not boil it aggressively. Keep it warm.
- If using vanilla, add it to the cream-butter mixture. If making the espresso version, dissolve the espresso powder into the warm cream-butter mixture.
- Put the sugar and glucose syrup in a large heavy saucepan.
- Heat over medium heat until the sugar melts and turns a deep amber caramel. Avoid stirring too much once it starts melting; swirl the pan gently instead.
- Remove the caramel from the heat. Slowly pour in the hot cream-butter mixture, a little at a time, stirring carefully. It will bubble up a lot, so use a large pan and be careful.
- Return the pan to medium-low heat. Cook, stirring often, until the caramel reaches 119–120°C. Use 118°C for softer caramel, 119°C for soft but easier to cut and transport, and 120°C for firmer caramel if the room is warm.
- Measure the temperature in the middle of the caramel, with the thermometer tip submerged but not touching the bottom or side of the pan.
- Once the caramel reaches temperature, pour it immediately into the prepared tin.
- Sprinkle lightly with fleur de sel if using.
- Let the caramel set at room temperature for at least 4 hours, ideally overnight.
Equipment
- Large heavy saucepan
- Small saucepan
- Sugar thermometer or probe thermometer
- Heatproof spatula
- Baking tin, roughly 20 × 20 cm
- Parchment paper
- Knife
- Airtight box
Storage and transport
- Keeps for a few weeks in the fridge.