The perfect combo of sweet and salty, these sea salt caramels are easy baking treats that the whole family can enjoy this weekend.

MAKES 20 // COOKING TIME 2 hours 25 min

INGREDIENTS
2½ cups sugar
1 cup water
385 g tin condensed milk
115 g butter, cubed
1 tbsp sea salt flakes

METHOD
1. Line and grease a loaf tin.
2. Heat the sugar and water in a pot over low heat. Once the sugar has dissolved, bring to the boil and cook, swirling the pot occasionally, until the mixture turns a deep amber.
3. Remove from the heat and add the condensed milk and butter. Allow to bubble for a few seconds, then whisk vigorously.
4. Return to medium heat. Use a sugar thermometer to monitor the caramel. Cook, whisking all the time, until it reaches 115°C. Remove from the heat and add 2 tsp sea salt flakes.
5. Pour into loaf tin and sprinkle with the remaining 1 tsp sea salt flakes. Leave to cool and set, at least 2 hours.
6. Use a hot knife to slice into bite-sized caramels. Wrap in waxed paper and store in a cool place.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

The post Sea salt caramels appeared first on MyKitchen.

This isn’t your average late-night snack! We’ve added a punch for an extra-flavoursome movie snack. Introducing our salted caramel whisky popcorn!

MAKES 8 cups // COOKING TIME 45 min

INGREDIENTS
½ cup melted butter
½ cup treacle sugar
¼ cup whisky
2 tsp sea salt flakes
8 cups popped popcorn

METHOD
1. Preheat oven to 140°C. Line a baking tray with baking paper.
2. Heat the butter and sugar in a pot over low heat. Once the sugar has dissolved, bring to the boil and cook for 5 minutes.
3. Remove from the heat and add the whisky and salt.
4. Pour syrup over the popcorn immediately and mix thoroughly. Transfer the popcorn to the tray.
5. Bake for 15 minutes. Remove from the oven, stir the popcorn, then bake for another 15 minutes.
6. Remove from the oven and leave to cool before serving.

The post Salted caramel whisky popcorn appeared first on MyKitchen.

Paired with a yummy bowl of popcorn, used to top a cake, added to a cup of hot coffee, this basic salted caramel recipe is everything you need and more! Store it in your fridge in a sterilised jar for up to one week.

MAKES 1½ cups // COOKING TIME 20 min

INGREDIENTS
2 cups sugar
½ cup water
1 cup cream
50 g butter
3 tsp sea salt flakes

METHOD
1. Place the sugar and water in a pot over low heat. Let the sugar dissolve, scraping down any sugar crystals that form on the side of the pot.
2. Bring to the boil and cook for 10–15 minutes, until the syrup turns a deep amber colour. Take it off the heat and add the cream. Leave to bubble.
3. Whisk in the butter and salt.

The post Basic salted caramel appeared first on MyKitchen.

Isn’t she lovely? Add even more Christmas cheer to your festive table by treating your guests to our gorgeous cover recipe for dessert. No one will be able to resist this salted golden pavlova.

SERVES 6 // COOKING TIME 1 hour, 30 min

INGREDIENTS
For the pavlova
8 egg whites
2½ cups white sugar
Pinch cream of tartar
1 tsp vanilla essence
½ tsp cornflour
½ tsp white vinegar
Sea salt, to sprinkle
To decorate
Plums, pawpaw, figs, grapes
3 cups cream
2 tsp honey
1 tsp vanilla essence
½ tsp edible gold dust

METHOD
For the pavlova
1. Preheat oven to 150°C. Line a baking tray. Using a plate as a stencil, draw a circle on the baking paper.
2. Beat egg whites, sugar and cream of tartar for 15 minutes, until very thick and glossy.
3. Add vanilla and beat for another 5 minutes. Fold in cornflour and vinegar.
4. Dollop the meringue inside the circle and sprinkle with salt.
5. Bake for 40 minutes. Turn off the oven and leave the pavlova inside for another 30 minutes.
To decorate
1. Use a peeler to slice the plums and pawpaw very thinly.
2. Whip the cream and fold in the honey.
3. Top the pavlova with fruit and whipped cream.
4. Mix the vanilla and gold dust. Drizzle over the pavlova.

The post December cover recipe: Salted golden pavlova appeared first on MyKitchen.