Jersey Milk and Black Butter Caramels

Sweet and chewy caramels infused with the unique flavour of Jersey Black Butter, made with local Jersey milk and butter for a truly authentic taste of the island.

Prep Time

15 minutes

Total Time

45 minutes

Calories

1680 kcal

Difficulty

Medium

Equipment

4 items

Cost

£0.27/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Jersey

Ingredients

Servings

1cupJersey Heavy Cream(Ideally double cream for extra richness.)

£2.20

0.5cupJersey Milk(Full fat Jersey milk is best.)

£0.60

6tablespoonsJersey Butter(Unsalted, plus extra for greasing the pan.)

£0.80

1cupGranulated Sugar(White sugar.)

£0.50

0.3cupLight Corn Syrup(Helps prevent crystallization.)

£0.60

4tablespoonsJersey Black Butter(A traditional Jersey sweet spread made with apples, cider, spices, and liquorice.)

£1.50

0.3teaspoonSea Salt(For sprinkling on top (optional).)

£0.05

1teaspoonVanilla Extract(Optional, enhances flavour.)

£0.30

Total Cost

£6.55

£0.27 per serving

Instructions

1.
Prepare the pan: Grease an 8x8 inch baking pan with butter and line with parchment paper, leaving an overhang on two sides for easy removal.
2.
Combine ingredients: In a heavy-bottomed saucepan, combine the heavy cream, Jersey milk, butter, granulated sugar, and light corn syrup.
3.
Cook the caramel: Cook over medium heat, stirring constantly until the sugar is dissolved. Once dissolved, stop stirring frequently and bring the mixture to a boil. Clip a candy thermometer onto the side of the pan, ensuring it doesn't touch the bottom.
4.
Reach the target temperature: Continue cooking, without stirring (except occasionally to prevent scorching) until the candy thermometer reaches 245°F (118°C), the firm-ball stage.
5.
Remove from heat: Remove the pan from the heat and carefully stir in the Jersey Black Butter and vanilla extract (if using). The mixture will bubble vigorously.
6.
Pour into pan: Pour the caramel mixture into the prepared baking pan and spread evenly.
7.
Cool and set: Sprinkle with sea salt (if using). Let the caramels cool completely at room temperature for at least 2 hours, or until firm. You can speed this process up by refrigerating them for an hour after they've partially cooled.
8.
Cut and wrap: Once firm, use the parchment paper overhang to lift the caramels out of the pan. Cut into squares using a sharp knife. Wrap each caramel individually in waxed paper or cellophane wrappers.

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My Notes

Nutrition Information

Nutrition per serving (25g)

1680 kcal / 7029 kJ

Carbs

168g

65% of RDA

Fat

112g

160% of RDA

Protein

16% of RDA

Detailed Breakdown

Fibre

0 g

Sugar

152 g

169% of RDA

Sodium

300 mg

13% of RDA

Saturated Fat

72 g

360% of RDA

Chef's Tips

Use a heavy-bottomed saucepan to prevent the caramel from scorching.

Be patient and monitor the temperature closely to avoid overcooking. Overcooked caramel will be hard and brittle.

For a softer caramel, remove from heat at 240°F (115°C). For a firmer caramel, cook to 250°F (121°C).

If you don't have a candy thermometer, test the caramel by dropping a small amount into a cup of cold water. It should form a firm but pliable ball.

You can adjust the amount of Black Butter to suit your taste. More Black Butter will give a stronger flavour.

Cooking Equipment

Heavy-bottomed saucepan

Candy thermometer

8x8 inch baking pan

Parchment paper

Wine Pairings

No wine pairing suggestions available for this recipe.

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