These caramels were inspired by delicious, tangy Mexican tamarind sweets. The tamarind has an irresistible fruity but sour flavour that is insanely good in the dark caramel. As they do in Mexico, I have added a hint of chilli and a scrunch of sea salt, but taste as you cook and season to your own taste. Wrapped in parchment and tied with ribbon, these make lovely Christmas presents.
Smoky tamarind salted caramels
Make sure you use a large pan with high sides, because the caramel will bubble up as it heats; you will also need a sugar thermometer.
Prep 5 min
Cook 10 min
Set 3 hr +
Makes 40-50
Keep 5-6 days
80g unsalted butter
½ tsp vanilla extract
1 tbsp tamarind paste
Zest of 1 lime
½-1 tsp flaked sea salt
200ml double cream
240g granulated sugar
140ml golden syrup
A few pinches chilli flakes (I used chipotle), optional
Grease a 20cm square tin and line it with greaseproof paper.
Mix the vanilla, tamarind and lime zest in a small bowl, season with a pinch of salt and set aside. Melt the butter in a small saucepan, then stir in the cream, mix to combine and keep warm over a low heat.
Meanwhile, put the sugar, golden syrup and two tablespoons of water in a large saucepan. Warm over a low heat and cook, swirling gently and without stirring, until the sugar dissolves. Increase the heat until the mixture reaches 155C on a sugar thermometer.
Take the sugar pan off the heat and carefully pour in the cream mixture – I do this in two or three stages, because it will bubble up furiously. Once the cream is added, put the pan back on a low heat and stir well with a spatula until it reaches 125C, then swiftly remove from the heat. Very carefully and quickly, add the tamarind mixture, stir and pour into the prepared tin.
Leave to cool for five minutes, sprinkle with the salt and some chilli flakes, then leave to set for a few hours, or overnight.
Once set, use a sharp knife to cut the caramel into 40-50 small squares, then wrap them individually in greaseproof paper. Store in an airtight container, where they’ll keep for five to six days.
The simple flex
Vegans could use coconut oil and vegan cream instead of the butter and cream, but you may have to add a little liquid glucose to achieve the right set.
