charleyfarley
18-06-2009, 08:21 PM
These are gorgeous :jump for joy: Even if I do say so myself
1 cup (250g/8oz) sugar
90g (3oz) butter
2 tablespoons of golden syrup
1/3 cup (80mls/ 2 3/4 fl oz) liquid glucose
1/2 cup (90mls 3 fl oz) condensed milk
250g (8 oz) dark chocolate chopped
Grease the sides and base of a 20cm (8inch) square cake tin, then line with baking paper and grease the paper.
Combine the sugar,butter, golden syrup, liquid glucose and condensed milk in a heavy saucepan. Stir over medium heat without boiling until the butter has melted the sugar has completely dissolved.
Bring to the boil, reduce the heat slightly and boil, stirring for about 10-15 minutes or until a spoonful of mixture dropped into cold water reaches hard ball stage.
Remove from the heat then pour into the tin and leave to cool.
While the caramel is still warm, mark out 49 squares with an oiled knife. When cold cut into squares.
Line 2 trays with foil. Melt the chocolate in heatproof bowl
Using 2 forks, dip the caramels, one at a time into the melted chocolate to coat. Drain excess chocolate off and then place on the foil, leave to set.
Store in an airtight container for up to 4 weeks, that's if they last that long :laughing:
Enjoy eating them :thumbsup:
Carol xx
1 cup (250g/8oz) sugar
90g (3oz) butter
2 tablespoons of golden syrup
1/3 cup (80mls/ 2 3/4 fl oz) liquid glucose
1/2 cup (90mls 3 fl oz) condensed milk
250g (8 oz) dark chocolate chopped
Grease the sides and base of a 20cm (8inch) square cake tin, then line with baking paper and grease the paper.
Combine the sugar,butter, golden syrup, liquid glucose and condensed milk in a heavy saucepan. Stir over medium heat without boiling until the butter has melted the sugar has completely dissolved.
Bring to the boil, reduce the heat slightly and boil, stirring for about 10-15 minutes or until a spoonful of mixture dropped into cold water reaches hard ball stage.
Remove from the heat then pour into the tin and leave to cool.
While the caramel is still warm, mark out 49 squares with an oiled knife. When cold cut into squares.
Line 2 trays with foil. Melt the chocolate in heatproof bowl
Using 2 forks, dip the caramels, one at a time into the melted chocolate to coat. Drain excess chocolate off and then place on the foil, leave to set.
Store in an airtight container for up to 4 weeks, that's if they last that long :laughing:
Enjoy eating them :thumbsup:
Carol xx