Caramels

Total Time: 1 hr Preparation Time: 40 mins Cook Time: 20 mins

Ingredients

• 125 g butter
• 1 (400 g) can condensed milk
• 1 cup caster sugar
• 1/2 cup golden syrup

Recipe

• 1 line base and sides of a shallow cake tin with foil.
• 2 brush foil with melted butter.
• 3 combine butter, condensed milk, caster sugar and golden syrup in a medium, heavy based pan.
• 4 stir over low heat without boiling to dissolve sugar completely.
• 5 bring to boil and reduce heat slightly.
• 6 stir constantly for about 15 to 20 mins to prevent bottom burning, until mixture turns a dark golden caramel colour.
• 7 note: if the caramel is not cooked long enough it, will not set properly.
• 8 pour mixture into the prepared tin.
• 9 smoothen the surface.
• 10 use a sharp knife to mark caramel into small squares.
• 11 refrigerate 30 minutes or until firm.
• 12 remove from tin.
• 13 cut through.
• 14 store caramels in an airtight container in the refrigerator up to 3 weeks.