- makes 100+ serves
- preparation 5 minutes
- cooking 30 minutes
- difficulty Mid level
Ingredients
- 1 cup (250 ml) thin cream
- 350 g unsalted Beurre d'Isigny
- 8 g sea salt flakes, plus extra to serve
- 500 g caster sugar
- 100 g glucose
Setting time: 12 hours
Instructions
- Generously spray a 24 cm square cake tin with spray oil and set aside.
- Combine the cream, butter and sea salt flakes in a medium saucepan. Bring to the boil over high heat, then once boiled, remove from the heat.
- In a separate medium saucepan, heat the sugar and glucose over medium-high heat, carefully stirring once it turns a dark caramel colour. Taking care, gently whisk in the boiled cream and butter mixture, mixing until fully combined.
- Cook the caramel to 126°C, then remove from the heat, whisking a few times.
- Pour the caramel into the prepared tin and allow to cool fully at room temperature on a flat surface for at least 12 hours, or until completely set.
- Once set, remove the caramel from the tin and cut into approximately 2.5 cm x 1 cm rectangles (or as desired). Sprinkle each piece with a few extra sea salt flakes. Serve, or wrap in non-stick wrappers.
Watch how to make this recipe on Episode 6 of Plat du Tour Season 6, streaming free on SBS On Demand.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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