Caramels

Home-made sweets can be a lot of fun to make they are, of course, much cheaper than the shop bought ones. Caramels are among the easiest of all sweets to make and they may be flavoured as you choose – with chocolates, coffee or maple syrup.

For a really professional look, wrap the caramels in waxed paper.

50 CARAMELS

4 oz. plus

1 teaspoon butter 8 oz. soft brown sugar

3 tablespoons water

2 teaspoon vanilla essence

3 tablespoons single cream

Using the teaspoon of butter, lightly grease a large shallow square or rect-angular baking pan.

In a medium-sized saucepan, dissolve the brown sugar in the water over mod-erate heat, stirring constantly with a metal

spoon. Add the remaining butter, the vanilla essence and the cream to the pan and boil the mixture, without stirring, until it reaches 250°F on a sugar thermometer. If you do not have a thermometer, test by removing a teaspoonful of the mixture from the pan and dropping it into a cup of cold water. If the mixture immediately forms a ball, the correct

temperature has been reached.

Remove the pan from the heat and pour the caramel into the buttered pan. Set the pan aside to allow the caramel to cool.

When the caramel is cold, use a sharp knife to cut it into squares. Remove the squares from the pan and keep them in an

airtight container until you are ready to eat them.

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