Lakkrískaramellur

Liquorice salt caramel

Ingredients

150 g butter
200 g white sugar
1/2 tsp coarse licorice salt
1 pinch of ground vanilla
120 ml whipping cream
200 ml milk

coarse licorice salt for sprinkling


Preparation

Melt the butter in a large pan.

Then add the sugar, salt and vanilla and stir until the sugar has dissolved.

Pour in the whipping cream and milk and stir vigorously.

Reduce the heat and allow the entire mixture to simmer gently...

...approx. 30 minutes until everything is thick and brown.

If necessary, use a teaspoon to put some of the caramel mixture on a saucer and try to see whether the mixture sets and has the right consistency. (If necessary, experiment a bit with the consistency between "too soft" and "rock hard" - for me it only really worked on the third try.)

Then pour the mixture directly into a pan lined with greaseproof paper or baking paper (approx. 20 x 20 cm in size) and let it stand.

After about 1/4 hour, sprinkle with the salt flakes, then let it cool for another 3 to 4 hours.

Using a sharp knife, cut the caramel mixture into approx. 2 cm cubes and store in the refrigerator.

PS: I once again used my beloved Saltverk salt for this recipe, this time the licorice salt...

The postcards here are hanging in my kitchen!

[Translated from here.]