Butter caramels

Butter caramels

By
From
Encyclopedia of Food and Cookery

Caramels should be soft and chewy; the longer you cook them, the harder they become so be sure to stop when they are the colour of milky coffee.

Ingredients

Quantity Ingredient
125g butter
2 tablespoons golden syrup
330g sugar
400g tinned sweetened condensed milk
125ml water
large pinch cream of tartar
1 teaspoon natural vanilla extract

Method

  1. Place all ingredients except vanilla in a heavy saucepan and stir constantly over fairly low heat until mixture is pale brown – a little dropped into cold water should form a firm but pliable ball. Remove from heat. Stir in vanilla and pour into a buttered 15 cm square tin. When nearly set, mark into squares. Wrap squares in wax paper or cellophane when cold.

Variation

  • Walnut or almond caramels: stir 125 g chopped walnuts or unblanched almonds into the mixture just before pouring into tin.
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