You won’t believe how much these taste like shop bought caramels… I love these chewy delights, they look perfect in a little paper bag. They are sticky when you cut them, but it’s worth it for these yummy caramels! Also I just got a sugar thermometer and this is a great opportunity to use it!
Ingredients:
- 115g unsalted butter
- 120ml heavy cream
- 3 tbsp of water
- 60ml golden syrup (or light corn syrup)
- 200g caster sugar
You will need a sugar (candy) thermometer.
Microwave the butter and cream in a heatproof bowl for 1-2 minutes until melted, mix until well combined.
In a very small saucepan, add the water, syrup and sugar and mix until well combined (try not to splatter the mix up the side of the pan). Heat over a medium heat, until the mixture comes to a light boil, then cover it with a lid for a couple minutes.
Take off the lid and attach the sugar thermometer on the saucepan’s side. Cook the mixture until it reaches 320F, this will take around 7-10 minutes. When it is the right temperature add in around a fifth of the cream mixture and mix, keep doing this until all the mixture is combined. If it bubbles don’t worry, that is good.
Cook for another 7-10 minutes until the temperature is 240F.
Grease a loaf tin and add baking paper, pour in the mix. Let it set for 2-3 hours until hardened, it will still be a little soft and chewy.
ENJOY!
Boom Bakes 