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    Chewy Caramels


    Source of Recipe


    SFI - Oct 2003

    List of Ingredients




    1.5 cups White Sugar
    1.5 cups Double Thick Cream
    45g Butter
    1/4 cup Honey
    2 tsps Vanilla Extract

    Recipe



    Grease & line the base & sides of a 20cm x 30cm lamington pan.

    Place all ingredients into a heavy-based saucepan. Cook over medium heat, stirring with a wooden spoon until sugar is dissolved. Increase heat to high & bring to the boil. Do not stir.

    Reduce heat to low & boil gently for 15 minutes or until mixture has reach the correct temperature on a sugar thermometer (118c - 121c) To test mixture, drop a small amount into a glass of water, if mixture is pliable & sticky, then it is ready.

    Pour mixture into prepared pan. Stand, uncovered, at room temperature for 3 - 4 hours or until firm.

    Turn out onto a board. Use a warm knife to cut caramel into pieces. Wrap in cellophane, twisting the ends to enclose.

    Makes approx 60

 

 

 

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