The recipe for salted caramels with smoked tamarind by Thomasina Miers | The new flexitarian

These caramels were inspired by delicious tangy Mexican tamarind candies. Tamarind has an irresistibly fruity yet sour flavor that is incredibly good in dark caramel. As they do in Mexico, I added a hint of chili and a little sea salt, but taste while cooking and season to taste. Wrapped in parchment and tied with a ribbon, they make lovely Christmas gifts.

Smoky Tamarind Salted Caramels

Be sure to use a large saucepan with high sides, as the caramel will bubble up as it heats; you will also need a sugar thermometer.

Preparation 5 minCooking 10 minSetting 3 h +Makes 40-50Preservation 5-6 days

80g butter unsalted½ teaspoon vanilla extract1 tablespoon tamarind pasteZest of 1 lime½-1 teaspoon sea salt flakes200ml double cream240g caster sugar140ml golden syrupA few pinches of chilli flakes (I I used chipotle), optional

Grease a 20cm square baking pan and line it with parchment paper.

Combine 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, stir to combine and keep warm over low heat.

Meanwhile add the sugar, golden syrup and two tablespoons of water in a large saucepan. Heat over low heat and cook, stirring gently and without stirring, until the sugar dissolves. Increase the heat until the mixture reaches 155 C on a sugar thermometer.

Remove the pan of sugar from the heat and carefully pour in the cream mixture - I do it in two or three steps, because it will bubble furiously. Once the cream has been added, return the pan to low heat and stir well with a spatula until it reaches 125°C, then quickly remove from the heat. Very gently and quickly, add the tamarind mixture, stir and pour into the prepared pan.

Let cool for five minutes, sprinkle with salt and a few chili flakes, then leave to set for a few hours or even overnight.

Once set, use a sharp knife to cut the caramel into 40-50 small squares, then wrap individually in parchment paper. Store in an airtight container, where they will keep for five to six days.

The simple flex

Vegans can use coconut oil and vegan cream instead of butter and cream, but you may need to add a little liquid glucose to get the right set.