Salted butter caramels
Yields: Two trays (16 cm x 20,5 cm x 3 cm) Ingredients 1 kg sugar. 150 g glucose. 800 g salted butter. 500 ml cream. Method 1. In a pot, melt the sugar, glucose and butter. 2. Once all the crystals have dissolved, add the cream and bring to 122˚C. 3. Line a meat tray with baking paper. 4. Fill the tray with the caramels and leave to set at room temperature. Cut into desired shapes.