I’m a big fan of caramel. Actually, that’s kind of a redundant statement, because I don’t know anybody who isn’t a fan of caramel. If you happen to know someone who doesn’t like it, please send them my way, I’ll remedy their ailment.
I’ve made caramel sauces and icings for the blog, but I realised today that I hadn’t posted a chewy caramel recipe. For that, I apologise. Caramel is pretty simple to make – it has a reputation for being difficult, but as long as you’re careful you should be fine.
So I’m fixing this right now. With these delicious, chewy delights. They’re just the right amount of chewy – not teeth-shatteringly hard, but not too soft either. (Insider tip: the longer your boil the mixture, the harder they’ll set; I boiled mine for ten and they were in the middle. Boil them for more than that and they’ll be harder, boil them for less and they’ll be gooier.)
These gorgeous little mouthfuls were the top tier of my high tea set up, (the high tea that I threw to celebrate having Cristina Re tea cups on loan!) I’ll post the other two recipes from the high tea in the coming days, so keep your eyes peeled!
Makes 24 pieces
- 395g can sweetened condensed milk
- ¾ cup cup caster sugar
- 125g butter, chopped
- 1/2 cup golden syrup
Grease and line a 20cm square cake tin with baking paper.
Toss the condensed milk, sugar, butter and golden syrup into a medium sized pan. Turn the heat up to medium so that the butter melts, the sugar dissolves and the mixture combines, mixing regularly. Bring the mixture to a boil and continue to boil for 10 minutes, making sure you stir consistently to avoid burning the mixture.
Take the mixture off the heat and set aside to let the bubbles subside.
Pour into your prepared pan and allow to cool briefly before putting in the freezer for at least an hour. Be careful, because your tin will heat up because the caramel is so hot. If you want salted caramel, take a pinch or two of salt flakes and sprinkle liberally.
Remove from the freezer about ten minutes before cutting. When it comes to cutting, lightly oil a knife so that it glides through the caramel more easily when you’re cutting. Personally, I like to allow the caramel to shatter slightly – when cutting, put pressure on the tip of the knife while it’s in the caramel without pressing the rest of the blade down, this should cause little fractures in the caramel.