Christmas Caramels

Christmas Caramels, only 6 ingredients, can be made in the microwave or on the stove top, can be made hard or soft, and yields around 80 caramels perfect for gifting homemade goodness this Christmas.

Ingredients –
125g unsalted butter
1/2 cup of brown sugar
1/2 cup of white sugar
1 tablespoon of golden syrup
1/2 cup of glucose syrup
1/2 cup of sweetened condensed milk
*If you want to add a sprinkling of salt, do this when the caramel is placed in the tray.

 

Method –
Line a standard square cake tin with baking paper and set aside.

Microwave – Place all ingredients in a large glass or ceramic heat proof bowl and cook for 6-7 minutes. Depending on your wattage every microwave will cook differently so I recommend removing at 5 minutes, stirring with a spatula and returning in 30 second intervals if need be using gloves.
To test the consistency of your caramel, keep a small bowl of cold water to the side and add a few drops of the caramel to the water. Leave for ten seconds, scoop it out and for a soft caramel it should form a small pliable ball when rolled between your fingers
When removed from the microwave stir thoroughly and add the caramel to the lined tin and refrigerate for 30-45 minutes or until cool, cut and wrap in wax paper.

Stove top – Use a heavy based saucepan over low heat, add all ingredients, and using a silicone spatula stir every 20 seconds or so. It takes longer on the stove (approximately 15 minutes) but I find I get a richer colour and flavour this way.

Use the water method to test the caramel, (it should have darkened in colour, be bubbling and not immediately run off the back of the spatula) and pour into the lined tin. For hard caramels the caramel will be stiff once a drop is added to water.
For hard caramels, refrigerate until cool enough to handle but you’ll need to cut while still warmish before they harden entirely. Kitchen scissors work perfectly, cut the caramel into 4 pieces and then snip off 1cm strips and wrap in wax paper twisting off the ends.
I recommend storing soft caramels in the fridge for up to 8 weeks and hard caramels in a cool dry place for up to 3-4 weeks so perfect to make in advance.
I purchased my Christmas wax paper off ebay and i’ll and if you click here it will take you to a store with a few designs. For gifting I have used Kmart candy bottles, added a pink ribbon, a Big W reindeer present topper with a Pom Pom nose attached.

Mandy
Xxx

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