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Earl Grey Caramels

#ConfectionCollection: Earl Grey Caramels

Patisserie Makes Perfect
This is a recipe for a delicious soft-set buttery caramel. The sweetness is perfectly balanced with the addition of a tea and vanilla. You will need a sugar thermometer and a loaf tin measuring 23cm by 13cm.
Prep Time 4 hrs 30 mins
Cook Time 20 mins
Total Time 4 hrs 50 mins
Course Confectionery
Servings 30 +

Ingredients
  

  • 150/200 ml Double Cream
  • 2 Tsp Loose Earl Grey Tea
  • 1/4 Tsp Vanilla Extract
  • Strip of lemon peel
  • 300 g Caster Sugar
  • 100 g Unsalted Butter

Instructions
 

  • Put 150ml of cream, the tea, vanilla extract and lemon peel in a saucepan and bring the cream to the boil. Allow to boil for 2 mins and then leave to infuse for an hour. The cream will thicken and reduce during this process, after an hour, strain the cream into a bowl, check how much cream there is and use the reserved cream to top the amount back up to 150mls.
  • Line a standard loaf tin (23cm by 13cm) with greaseproof paper, then use a flavourless oil or butter to grease the greaseproof paper. This will make removing the caramel easier when it has set.
  • Add the caster sugar to a heavy bottomed pan and heat the sugar until it starts to turn golden.
  • Whilst the sugar is cooking bring the cream to a boil in another pan.
  • When the caramel has reached the correct colour and all the sugar has dissolved, remove the sugar from the heat and add half the warm cream.
  • The caramel will bubble up and a lot of steam will come out, keep your hands out of the way as the escaping steam will be hot.
  • When the bubbles subside, add the rest of the cream and again when it has finished bubbling add the butter and stir.
  • Return the pan to the heat and cook the caramel until it reaches 122C, then pour the caramel into the pan and leave to set for at least 4 hours.
  • When the caramel has set, turn it out from the pan, cut the caramel into portions with a sharp knife that has been coated in flavourless oil. Wrap the caramels in greaseproof paper and store them in an airtight container.
  • They will keep for about two weeks like this. If you want a truly chewy caramel, pop these in the fridge.