This an excellent way to use our Pure Sea Salt Smoked Over Oak – the butteriness really allows the bonfirey nature of the sea salt to come through. Sweet, smoke and salt is a difficult combination to beat.
20g unsalted butter, melted
120g unsalted butter, cut into 1 cm cubes
125 ml double cream
180g caster sugar
Generous ½ tsp Pure Sea Salt Smoked Over Oak
Line a small roasting tin with greaseproof paper, making sure that the paper comes up the sides of the tin by at least 2 cm. Brush the paper and exposed edges of the tin with melted butter. Set the tin aside.
Place the butter in a saucepan and heat over a medium heat until melted. Add the cream. Set aside.
Next, combine the sugar in a small saucepan with 3 tablespoons of water. Heat quickly over a high heat until the sugar starts to boil. Working quickly, brush the sides of the pan down with a wet pastry brush. This prevents any sugar crystals getting stuck to the sides which could lead to crystallisation later on.
Let the sugar continue to boil until it takes on a light amber colour around the edges of the pan. It can turn quickly, so don’t hesitate to take it off the heat occasionally to check on the colour of the sugar.
Slowly pour in the butter and cream mixture, a little at a time. The first drizzle of cream and butter into the sugar should be done very carefully to prevent the caramel mixture bubbling over the pan.
Turn the heat down and stir in the salt. Cook for a further 7 minutes, at a gentle, blipping simmer. At this stage, pour the mixture into the lined tin and allow to cool for around 3 hours before cutting. Sprinkle with a little more salt at the end if desried.
Wrap each piece in greaseproof paper to prevent them sticking to each other.
Recipe: Anna Shepherd
Image: Jess Lea-Wilson