These remind me of my Grannie Gracie actually, not quite sure why - she never made anything like this. But she always used to line her cake tins with heaps of paper and I think wrapping the caramels in twists of baking paper like I did was what made me think of her.
|caramel setting in the moulds|
Thanks to the Frankie Sweet Treats cookbook for the recipe and Instagram for getting across in picture form the old fashioned simple quality of the caramels.
Only ingredients are brown sugar, castor sugar, glucose syrup, condensed milk and butter, boiled to soft ball stage (115C).
It hardened quite quickly in the mould. I turned it out when it was still warm and cut it into squares with an oiled knife, then hand-shaped them into oblongs. The consistency when cool is very firm, but will yield when pressed between thumb and forefinger.
1/2 cup brown sugar
1/2 cup caster sugar
3/4 cup glucose syrup
3/4 cup condensed milk
1/4 cup unsalted butter
pinch of salt
Line a rectangular container with greaseproof paper.
Combine all ingredients in a saucepan over low heat, stirring, until the mixture comes to the boil. Increase the heat to medium and boil until you reach 115C or soft ball stage (about 10-15 minutes). Stir constantly, the mixture is very prone to sticking to the bottom of the saucepan and burning. Remove from heat and pour into containers. When the mixture has cooled and firmed up, cut into squares with oiled scissors or an oiled knife. Wrap in twists of baking paper.