Soft butter caramels

Soft butter caramels
  • Serves icon Makes around 20-30
  • Time icon Takes 5 minutes to make, 35 minutes to cook

These buttery soft, glossy caramels make a sumptuous after-dinner treat

Nutrition: per serving

Calories
130kcals
Fat
6.7g (4.1g saturated)
Protein
0.7g
Carbohydrates
16.9g (16.5g sugars)
Salt
0.2g
Calories
130kcals
Fat
6.7g (4.1g saturated)
Protein
0.7g
Carbohydrates
16.9g (16.5g sugars)
Salt
0.2g

Ingredients

  • 250ml double cream
  • 180ml condensed milk
  • 2 tsp vanilla extract
  • 250ml golden syrup
  • 220g caster sugar
  • Large pinch of sea salt
  • 60g unsalted butter, chopped

Method

  1. Line a 20cm square baking tray with baking paper. Mix the cream, condensed milk and vanilla in a saucepan and set aside.
  2. In a large, heavy-based saucepan, combine the golden syrup, 60ml cold water, sugar and salt. If your sugar thermometer clips onto the pan, attach it now. Put on a high heat and cook until the sugar is dissolved, running a fork through occasionally if it needs evening out, for 5-10 minutes. Brush down the sides of the pan with a pastry brush dipped in water to remove any crystals.
  3. When the sugar has dissolved, leave it to come to a boil. Cook, without stirring, until the temperature reaches 120°C degrees (hard-ball stage) – after 10-15 minutes. Meanwhile, gently heat the cream mixture until just warm – don’t allow it to boil. When the sugar mixture reaches 120°C, slowly stir in the butter and the warmed cream mixture, keeping the sugar mixture boiling all the time. Stirring constantly, cook over a medium heat until the thermometer reads 110°C (firm-ball stage) – another 10 minutes or so. Pour it into the prepared tin immediately, using a spatula to remove all the mixture. Leave in a cool place for around 2-3 hours to cool completely.
  4. To cut, remove the caramel from the tin, keeping it on the baking paper. Cut into squares using a long sharp knife and remove the squares to more baking paper – they’re soft, which makes them fabulous to eat but means they shouldn’t be handled too much. They’ll keep in an airtight container for 1-2 weeks

delicious. tips

  1. You’ll need a sugar thermometer (around £7 from lakeland.co.uk) for this recipe. To check yours is accurate, dip it into boiling water and check it reads exactly 100°C

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