Caramel candy

Caramel candy

By
From
Atelier Confectionery
Makes
25-30 pieces
Prep
10 mins
Cooking time
20 mins
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
vegetable oil, for oiling
250g granulated sugar
125ml thick cream
1 tablespoon golden syrup
30g unsalted butter, cut into cubes
1 vanilla pod, seeds scraped

Method

  1. Lightly oil a candy mould or line the base and sides of a 27 × 18 cm baking tray with baking paper.
  2. Heat the sugar, cream, golden syrup and butter in a heavy-based saucepan over a medium heat and stir until the sugar has dissolved. Insert a sugar thermometer and bring the mixture to the boil. Boil the caramel mixture until it reaches 125°C, hard ball stage.
  3. Remove the pan from the heat and add the vanilla seeds, then stir until well combined. Pour the caramel into the prepared mould or baking tray and leave to set for about 20–30 minutes until firm.
  4. Once set, unmould or remove from the baking tray and cut into 4 × 4 cm pieces on a chopping board. 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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