|HIMALAYAN - coarse ground, pink edible crystal salt 1 kg (GB,H,D)|
Origin of the Himalayan crystal salt3/4 cup Light Whipping Cream
3/4 cup Evaporated Milk
1 tsp Vanilla extract
Pinch of Himalayan Pink Salt
1 cup Raw Organic Honey
2 cups Natural Brown Sugar
8 tbsp Butter, room temp and sliced
Coarse Himalayan Pink Salt, for finishing
The formation of Himalaya crystal salt dates more than 250 million years ago based on geological researches. The salt mined from this area has characteristic pink colour and delightful crystal structure. Accordingly it enjoyed very great popularity with consumers. At the same time it can be established that this salt has the best quality and it is the purest halit salt all over the world.
How is the coarse ground, pink edible salt made?
The crystal salt is mined by hand from mine-shafts which present in the bottom of Himalaya in North Pakistan. The salt blocks are dredged up gently, without any blasting, which is already an edible natural food as well. The crystals mined from the 3000 meter high mine are sorted out and then the selected raw materials going to be cut up to different sizes and formed after an aqueous cleaning method. The salt bricks and the salt lamps are made in this same way. After these process it is dried.
The speciality of Himalayan salt
This procedure detailed formerly pictures that the process of salt does not need any chemicals. Therefore the salt is edible without any refining process or additives. Furthermore it is not a common salt because it can be found out that the Himalayan crystal salt contains nearly 80 minerals and trace elements based on investigations and the real content of NaCl is higher than 95%.
Replace the conventional table salt with the Himalayan crystal salt! It can be used for cooking or baking as well. Let?s see an unique recipe which can be made by anyone easily and use our Himalayan crystal salt to create this!
The crystal salt is suitable for making saline solutions for inhalation or drinking cure.
Salted Honey Caramels
1. Line a 20 x 25 square cm cake pan with foil, then rub the foil with a very light coating of butter.
2. Heat the Light Cream and Evaporated Milk with the Vanilla extract and a pinch of Himalayan Pink Salt in a small saucepan, just until it begins to boil, then remove from the heat and cover to keep warm - this will reduce spattering later.
3. In a medium, heavy bottomed saucepan, heat the Honey and Granulated Sugar over Medium-Low heat - low heat is important to keep the Honey from scorching!
Once the mixture begins to boil, place a candy thermometer in the syrup. (Make sure the thermometer is not touching the bottom of the pan or your reading will be off.)
Continue cooking, stirring only occasionally, until the syrup reaches 155?C - you will have to stir a little bit, as the honey has a tendency to foam a little.
4. Remove the pan from the heat, and with an extended hand, pour in the warm cream mixture. (It will still bubble and spatter a little so be careful!) Stir until smooth and silky looking.
5. Return the syrup to Medium-Low heat and cook the mixture again, until it reaches 127C or the ?hard ball? stage.
6. Remove the pan from the heat and stir in the slices of butter, until it?s melted and the mixture smooth. Pour the resulting buttery caramel syrup into the prepared pan.
7. After a 15-20 minute rest time, sprinkle with Himalayan Pink Salt. Let the mixture cool completely ? it will take about 2 hours. When cooled, lift the caramel slab out of the pan by the foil. Peel the foil off and slice the caramels into bite sized cubes with a hot, sharp knife.
Net weight: 1 kg
Best before (day/month/year): see on the package.