Hey folks it is Barry here welcome to my virgin
kitchen today we have just made some salted caramel bites and I think you are going to
love them, oh you are going to love them baby. Seriously you are going to love them, they
are pretty easy to make but it is actually pretty darn dangerous but remember guys I
am self taught so if I can make it you definitely can you are going to need thefollowing things
that you can see on the screen right now they are conveniently listed here, if you hit pause
on the video now and write them down I will also put them in the description box down
below, the most important device though is a digital thermometer that is really important
to get our temperatures just right for our sugar as you will see any minute now, no it
is not a digital thermometer it is just a candy thermometer not digital it�s a thermometer
reads temperatures and stuff I am using golden syrup today guys to let you know, In the uk
we cannot get hold of corn syrup corn syrup use the same quantities it will be clear so
you will have slightly lighter caramels thankyou. The first thing we are going to do is melt
together our butter and cream I did this in a jug that is microwaveable or use a microwaveable
bowl shove it in your microwave for two minutes and then once done and melted simply leave
it to one side. That term one side, just one side, yes.
Next up is where it starts to get dangerous we are going to add our water into a saucepan
and then add in the golden syrup which takes absolutely ages, you could warm it up a bit
I guess but I was like that. Then carefully pour your sugar in you do not want it on the
sides of the pan so pour it in carefully like a tender, tender I nearly said tinder then,
dating for sugar get yourself a spoon and gently stir that sugar into the water just
to get it a little bit wet we now put the pan down on a medium flame and bring that
sugar up to a boil, do not stir at this stage, just let it rumble away baby.
This is my rumbling action, there you go. This is the dangerous bit we are not going
to go too geeky on this but could if you want we are going to boil that sugar up to 160c
which is above the hard crack stage and geek wise that is pretty darn hot, if you are interested
which is pretty darn hot so get it there take it off of the heat and we are gradually going
to add in our cream mixture that we melted the butter in, do that in batches I did in
three separate batches I used the thermometer as a mixing device.
We are going to put the pan back on the heat and this time crank it up to 115c which is
around the temperature when you are making jam that is the absolute minimum and will
give a nice soft caramel if you go a little higher than that it will go slightly firmer
do not go above 119c as it will just destroy and burnt and horrible.
The minute you get it into the temperature you want pour into a lined tray and just leave
it as that will be super hot. Let it stand for around 25 minutes to get down to room
temperature then get some wicked flaky salt grab some and sprinkle over I love that stuff
in fact they do a smokey one which is amazing with bacon. Random fact.
With that salt on there you can leave to one side, there is that phrase again one side,
give that about 3 hours if you are going to do that shove in the fridge for an hour until
ready to take it out cut it into strips then chunks, then mange tout on those things, salted
caramel bites, not things, there we go then guys that is how you make them, let me know
how you get on, check out my last two videos here and here and remember to subscribe to
me if you have not already. Chow for now.