Tthe chewy caramels you get in a chocolate selection box have always been a favorite of mine. Yes, they get stuck in your teeth, but that’s all part of the fun. I usually only make them around this time of year and using festive spices like cinnamon and nutmeg only adds to their buttery warmth. You’ll need a thermometer to make sure the mixture reaches the right temperature to set properly, but don’t let that put you off. They come together pretty quickly and look so pretty all wrapped up.
Spiced caramels
preparation 10 min
Cook 30 min
Cool 8 hours +
It does 25-30
140ml double cream
1 tsp ground cinnamon
¾ h l. freshly grated nutmeg
8 whole cloves
250 g of powdered sugar
80 g of golden syrup
60 g of salted butter
1 hour l. vanilla extract
Sea salt flakesto finish
Line a 20cm square cake tin with greaseproof paper, leaving enough overhang so you can pull the caramel out of the tin later. Pour the cream into a small saucepan and heat gently until steaming. Add the spices, mix well, then take off the heat and let them steep.
Meanwhile, put the sugar and syrup in a deep saucepan and bring to the boil, stirring occasionally. Heat until the mixture reaches 155°C, then strain the cream into the caramel bowl, stirring to combine – the mixture will froth quickly so be careful as it is extremely hot.
Bring it back to the boil and heat until it reaches 125C. Stir in the butter and vanilla, then return everything to 125C.
Carefully pour the mixture into the prepared pan and top with a little flaky sea salt. Let the caramel cool for at least eight hours or overnight, then cut into small pieces with a sharp knife. Wrap in greaseproof paper before giving. Caramels can be stored for up to one month in a cool, dry place.
