Sea salt and hazelnut caramels
When Anna makes her homemade caramels that melt on the tongue, it does not take long before she is surrounded by her sister, the nephew, and the nieces, all of whom are allured into the kitchen by the sweet smell of cream and sugar.
Line a 20 x 20 cm baking tin with baking paper and chop the hazelnuts.
Heat cream and butter slowly in a pot until the butter is melted.
Combine sugar and honey in a heavy-bottomed pan and heat it until the mixture reaches 153 degrees.
Add the warm cream mixture while stirring and heat it all until it reaches 127 degrees.
Immediately pour the liquid caramel mixture into the lined baking tin and sprinkle with sea salt and the chopped hazelnuts.
Let the caramel harden at room temperature for a couple of hours until it is set.
When the caramel is set, you can cut it into bitesized pieces of 2 x 5 cm with a sharp knife. "To make it a little easier, you can moisten the knife slightly between each cut," Clara suggests.
Moisten your hands slightly, and twist each piece of caramel once.
Place the caramels in an airtight container with baking paper between each layer and store them in the refrigerator.
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Cream2.5 dl
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Butter65.0 g
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Sugar300.0 g
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Honey125.0 g
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Roasted hazelnuts50.0 g
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Sea salt1.0 tsp.
