Wattleseed caramels with smoked salt
serves
8
Chef Tom Tilbury offers an elevated and distinctive dessert in these sweet and salty caramels, using native wattleseed and flakes of smoked salt to add a unique hint of flavour. These bite-sized morsels of indulgence are perfect for when you want to impress guests, and leave them wanting more.
Recipe note: Begin this recipe a day ahead. You’ll need a sugar thermometer and a 20cm square cake pan.
This recipe is by Tom Tilbury
Ingredients (7)
- 135g unsalted butter, softened
- 65g dark (70%) chocolate, chopped
- 320g caster sugar
- 105g liquid glucose
- 240ml double cream
- 11/2 tsp ground wattleseed, plus extra, to decorate
- Flaked smoked salt (we used Olsson’s), to decorate
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Grease a 20cm square cake pan and line base and sides with baking paper. Mix the butter and 3/4 tsp fine salt in a small bowl and chill until set, then chop into cubes.
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2.Place the chocolate in a medium bowl placed over a saucepan of simmering water (don’t let base of bowl touch the water) until melted.
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3.Place sugar, glucose and 2 tbs water in a medium saucepan and stir to combine. Cook over medium heat, without stirring, until mixture turns a light caramel colour. Remove from the heat and stir in butter cubes, cream and wattleseed. Return to heat and stir until smooth. Bring mixture to the boil again and cook until 118°C.
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4.Remove from heat and stir in chocolate until just combined. Pour caramel into prepared pan and allow to cool to room temperature (about 2 hours 30 minutes), then refrigerate overnight to set.
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5.Using a hot or lightly greased knife, cut caramel into squares and sprinkle with smoked salt and extra wattleseed.
Recipe Notes
Store caramels in an airtight container in the fridge for up to 1 month. Can be eaten cold or at room temperature.
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