Active time 30 mins
Cooling time 2 hours
Makes 50 caramels
Ingredients
5 tbsps butter
1 1/2 cup jaggery
1/4 cup of water
1 cup cream
2 pods of cardamom
1 tsp salt
some flaky salt for garnish
Tools
8 x 8” tin
Method
1. Add cream, butter, cardamom powder and salt to a saucepan. Bring to a boil over medium heat and turn off the stove. Steep for 10 mins.
2. Meanwhile, line your tin with parchment paper and butter the parchment paper to prevent sticking
3. Add jaggery and water to a pot and set it on medium-high heat. Do not stir. The jaggery starts dissolving in the water. Once fully dissolved starts bubbling and takes on a deep amber color. About 5-7 mins.
4. Turn the stove down to medium low and swirl the pan around frequently until jaggery darkens a bit more. About 1-2 mins.
5. Add the cardamom steeped cream mixture into the jaggery pot and stir continuously. The caramel will rise up and slowly start to thicken. At about the 5 min mark, the caramel will start leaving the sides of the pot and become lava like. Run a spatula through the middle of the pot and you should be able to see the bottom of the pot before it is slowly covered up in caramel.
6. Pour the caramel into a prepared tin. Sprinkle flaky salt and let it cool for an hour until it comes to room temp.
7. Pop it in the fridge for another hour. It’s ready to be cut, wrapped and enjoyed!