A recipe from the Good Food collection.
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- 1 cup sugar
- 90 g butter
- 2 tablespoons golden syrup
- 1/3 cup liquid glucose
- 1/2 cup condensed milk
- 250 g dark chocolate, chopped
1. Brush base and sides of a 20 cm square cake tin with melted butter or oil. Line base and sides with baking paper; grease paper. Combine sugar, butter, golden syrup, glucose and condensed milk in medium heavy-based pan. Stir over medium heat without boiling until butter has melted and sugar has dissolved completely. Brush sugar crystals from the sides of pan with a wet pastry brush.
2. Bring to boil, reduce heat slightly and boil, stirring, for about 10–15 minutes, or until a teaspoon of mixture dropped into cold water reaches hard ball stage. If using a sugar thermometer, mixture must reach 122°C.
3. Remove from heat immediately. Pour into prepared tin and leave to cool. While caramel is still warm, mark squares with an oiled knife; when cold, cut into squares.
4. Line two 32 × 28 cm oven trays with aluminium foil. Place chocolate in a small heatproof bowl. Stand bowl over a pan of simmering water, stir until smooth. Remove from heat, cool slightly. Using two forks, dip caramels one at a time coat. Lift out, drain excess chocolate, then place on prepared trays. Leave to set. Store hard caramels in an airtight container in a cool, dark place for up to four weeks.