Mother’s Day Caramels
By Rachel Davies
This is going to reflect badly on me, so I hope you don’t mind me admitting to you that last night, the day before Mother’s Day, I started making a last minute gift for my mum.
Disorganised, I know. And could I not have gone out and bought something nice instead? Probably. But I hadn’t, and there really wasn’t time to do anything else, so I made these instead.
Of course these caramels can be made for any occasion. They’d be great to take to friends for dinner, or if you have a group of people over and you’re feeling indulgent, bring them out for everyone to enjoy.
And you might even have all the ingredients at home, just by chance, which is always a bonus!
The only specialist equipment you’ll need is a sugar thermometer, which really is essential here. Otherwise it’s super simple to make these lovely chewy caramels, and someone just might be delighted with how much thought you put into their present.
Here’s hoping…
Chewy Caramels (adapted from Dan Lepard)
Ingredients
150g caster sugar
25ml water
75g unsalted butter
150g muscovado sugar (or golden caster, soft brown or caster)
75ml golden syrup
200ml single cream
½ teaspoon sea salt
Method
- Lightly butter a loaf tin and line with non-stick baking paper
- Once all your ingredients are measured, add the first 150g caster sugar and 25ml water to a heavy bottomed pan and cook to a reddy-brown caramel. (For tips on how to make caramel see below).
- Remove the pan from the heat, and add the butter carefully, stirring. Then add the other ingredients carefully one by one, stirring after each addition.
- Return the pan to a medium/low heat, and bring to the boil. Continue to simmer very gently, and using a sugar thermometer, keep an eye on it until it reaches 125C.
- Remove the pan from the heat, and stir well if the caramel has separated. Then pour the caramel into the baking tin and leave until cold.
- Lift the caramel out of the tin when set, and place on a chopping board. With a sharp knife, cut into squares or fingers. You can wrap each of these in non-stick baking paper as the caramels will start to soften. Package these in s nice gift bag tied with a ribbon for a very impressive homemade gift!
- Store in an airtight container.
For how to make a caramel, have a look at pastry chef David Lebovitz’s guide. Your caramels will be perfect in no time!
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