Caramels
- Ready In:
- 1hr
- Ingredients:
- 4
- Yields:
-
36 candies
ingredients
- 125 g butter
- 1 (400 g) can condensed milk
- 1 cup caster sugar
- 1⁄2 cup golden syrup
directions
- Line base and sides of a shallow cake tin with foil.
- Brush foil with melted butter.
- Combine butter, condensed milk, caster sugar and golden syrup in a medium, heavy based pan.
- Stir over low heat without boiling to dissolve sugar completely.
- Bring to boil and reduce heat slightly.
- Stir constantly for about 15 to 20 mins to prevent bottom burning, until mixture turns a dark golden caramel colour.
- Note: If the caramel is not cooked long enough it, will not set properly.
- Pour mixture into the prepared tin.
- Smoothen the surface.
- Use a sharp knife to mark caramel into small squares.
- Refrigerate 30 minutes or until firm.
- Remove from tin.
- Cut through.
- Store caramels in an airtight container in the refrigerator up to 3 weeks.
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Reviews
-
made it exactly like the recipe, except (always the except:) I used ordinary sugar. they taste wonderfull, just like fantails :) I suggest you watch them in the fridge, becasue they were sticky after 30 mins, and hard to cut. I wanted to dip them in chocolate, and I found that they were harder after the 3o mins. depending on what you want to do, just watch them, and pick your time!!!at about the 40 min mark you can cut and roll them. I dipped them in chocolate and they turned out wonderfull thanks Kim
RECIPE SUBMITTED BY
Kim Ong
Singapore
Hi, this is Kim. I'm from Singapore. Unlike most of you, I am not a chef,
but I love good food. Thank you for sharing your recipe with me.