I love to make caramel for Christmas, preferably vanilla caramel dipped in dark chocolate…
- 1 1/2 cup (350 ml) heavy cream
- 1 1/4 cup (300 ml) milk
- 2 cups (450 g) regular sugar
- 1 1/4 cup (250 g) brown sugar
- 2 teaspoons vanilla extract
- 2 tablespoons (30 g) unsalted butter
- 1/2 cup (120 m) liquid glucose
- 3 tablespoons water
Line a 8 x 12-inch (20 x 30 cm) baking pan with baking paper.
Make sure the paper stays in place, I use small clips for this.
Put all the ingredients into a pan and place on a medium heat.
Place a sugar thermometer into the mixture in the pan.
Now heat the mixture, stirring, for about 30-45 minutes until the temperature has reached 248 °F (120 °C).
Pour the hot caramel into the lined pan and leave to cool.
Place the pan in the refrigerator until the next day.
Cut the caramel into squares and enjoy…
Store them in a cool place.
If you’re giving these away as presents, wrap each of the caramel pieces in some baking paper to prevent them from sticking to each other.
I use coating chocolate for dipping, and I love to sprinkle a pinch of sea salt on top…
Leave to set completely before wrapping.
I hope you are tempted, have a nice day everyone!
Hugs from me to you.