Carambars

Carambars

By
From
Atelier Confectionery
Makes
90 pieces
Prep
5 mins
Cooking time
20 mins
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
250g granulated sugar
60ml water
190ml condensed milk
170ml golden syrup
80g unsalted butter, cubed
70g dark chocolate, finely chopped

Method

  1. Line the base and sides of a 27 × 18 cm baking tray with baking paper.
  2. Heat the sugar, water, condensed milk, golden syrup and butter in a heavy-based saucepan over a medium heat and stir until the sugar has dissolved. Bring the mixture to the boil, add the chocolate, insert a sugar thermometer and cook the caramel mixture until it reaches 125°C, hard ball stage.
  3. Once the chocolate caramel has reached the correct temperature remove the pan from the heat and pour onto the prepared tray. Leave the caramel to set for about 30–45 minutes, or until firm.
  4. Once the caramel is firm enough to cut, remove it from the tray and cut into 9 cm lengths and 1 cm widths. Wrap in greaseproof paper and store in an airtight container in a cool dry place for up to a week.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
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