Peanut Butter Salted Caramels
Adapted from An Edible Mosaic
Preparation time: 10 minutes (plus 30 minutes or so wrapping time)
Cooking time: 30 minutes
- 85g/3ozs. butter
- 160ml/5.7ozs. glucose syrup
- 300g/10.6ozs. caster or superfine sugar
- 160ml/5.7 flozs. cream
- 170g/6ozs. smooth peanut Butter
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Step 1 - Line a 20x20cm (8x8 inch)square pan with parchment. Melt butter and add glucose syrup, sugar, cream and peanut butter. Bring to a boil stirring constantly to make sure that it doesn't catch. You need it to reach 118C/246F (you will need a candy thermometer or a temperature gun for this as it is almost impossible to guess).
Step 2 - Remove from heat and stir in the salt and vanilla. Pour into the dish (be careful, it's very, very hot) and allow to cool completely. Oil a hot knife and cut into pieces. You will get so many caramels out of this that the longest time will be spent cutting and wrapping them. I think I got almost 100 caramels.