Soft caramels is a really good thing, but the downside is that you can keep eating them, especially if you cover them with chocolate of a kind. These soft and chewy caramels got a shot of vanilla and flaky salt.
50 G BUTTER
60 G HONEY
250ML DOUBLE CREAM
1 TSP. LIQUID VANILLA
1/2 TBSP. FLAKY SALT
Melt butter and honey in a saucepan and stir until the sugar has dissolved.
Add the cream and cook at the lowest setting, cook on the stove for about 25 min. letting it bubble lightly. Stir occasionally with a wooden spoon so it does not get stuck on the bottom or sides of the pan.
When the temperature (if you have a sugar thermometer) hits 120-123 degrees celsius and the mixture is golden brown, the caramel is done.
To be sure, you can be test it by dropping 1 teaspoon of caramel into a bowl of ice water. If it has cooked too little, the caramel flows out and if it has boiled for too long, if you have made hard candy, then at least have some milk chocolate at hand. But if it is possible to mould the cooled lump in the ice water, it will become a small ball that feels a bit like chewing gum.
Remove the pan from the heat and add the vanilla and salt and pour the caramel into a baking tray lined with baking paper and brushed with a flavor-less oil (such as sunflower oil or rape seed oil).
Let it set before turning the caramel out on the table and cut into slices with an oil-brushed knife, as the caramel tends to stick.
The amount is enough for a small baking tray of about. 25x15cm.