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Hard Caramels

A recipe from the Good Food collection.

Ingredients

Hard Caramels
Hard Caramels
220 g (7¾ oz/1 cup) sugar
90 g (3¼ oz) unsalted butter
2 tablespoons golden syrup or dark corn syrup
80 ml (2½ fl oz/⅓ cup) liquid glucose
90 ml (3 fl oz) sweetened condensed milk
250 g (9 oz) dark chocolate, chopped 

Method

  1. Grease the base and sides of a 20 cm (8 inch) square cake tin, then line with baking paper and grease the paper.
  2. Combine the sugar, butter, golden syrup, glucose and condensed milk in a heavy-based saucepan. Stir over medium heat without boiling until the butter has melted and the sugar has dissolved completely. Clean the sugar crystals from the side of the pan with a wet pastry brush. Bring to the boil, reduce the heat slightly and boil, stirring, for 10–15 minutes, or until it reaches 122°C (252°F) on a sugar thermometer. If you don't have a thermometer, drop a little mixture into a glass of cold water. It should form a hard ball when squeezed between your thumb and forefinger. Remove from the heat immediately.
  3. Pour into the tin and leave to cool. While the caramel is still warm, score into 49 squares with an oiled knife. When cold, cut through completely into squares.
  4. Line two baking trays with foil. Place the chocolate in a small heatproof bowl. Bring a saucepan of water to the boil, then remove the pan from the heat. Sit the bowl over the pan, making sure the base of the bowl does not touch the water. Stir until the chocolate has melted. Remove from the heat and cool slightly. Using two forks, dip the caramels one at a time into the chocolate to coat. Lift out, drain the excess chocolate, then place on the trays and leave to set.
  5. Grease the base and sides of a 20 cm (8 inch) square cake tin, then line with baking paper and grease the paper.
  6. Combine the sugar, butter, golden syrup, glucose and condensed milk in a heavy-based saucepan. Stir over medium heat without boiling until the butter has melted and the sugar has dissolved completely. Clean the sugar crystals from the side of the pan with a wet pastry brush. Bring to the boil, reduce the heat slightly and boil, stirring, for 10–15 minutes, or until it reaches 122°C (252°F) on a sugar thermometer. If you don't have a thermometer, drop a little mixture into a glass of cold water. It should form a hard ball when squeezed between your thumb and forefinger. Remove from the heat immediately.
  7. Pour into the tin and leave to cool. While the caramel is still warm, score into 49 squares with an oiled knife. When cold, cut through completely into squares.
  8. Line two baking trays with foil. Place the chocolate in a small heatproof bowl. Bring a saucepan of water to the boil, then remove the pan from the heat. Sit the bowl over the pan, making sure the base of the bowl does not touch the water. Stir until the chocolate has melted. Remove from the heat and cool slightly. Using two forks, dip the caramels one at a time into the chocolate to coat. Lift out, drain the excess chocolate, then place on the trays and leave to set.

 

Main ingredient:
Chocolate
Cuisine:
Contemporary
Course:
Dessert

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