makes about 24
This recipe is based on the caramels I used to make as a kid. Many caramel recipes call for cooking to specific temperatures with a sugar thermometer. This recipe is far more simple, just cooking to a colour.
The salt is optional but takes these super sweet treats to a whole new [adult] level.
If using golden syrup I’d choose white sugar but colourless corn syrup would best be teamed with the brown sugar option.
125g (4.5oz) butter
1 can sweetened condensed milk (400g/14oz)
100g (3.5oz) golden syrup or corn syrup
100g (3.5oz) white sugar or brown sugar
1. Line a loaf pan with baking paper or foil.
2. Place butter, condensed milk, golden syrup or corn syrup and white or brown sugar in a medium saucepan.
3. Pop on a medium heat and stir until the butter has melted and the mixture has started to simmer at the sides.
4. Simmer, stirring constantly for 7-8 minutes or until the mixture is a lovely caramel colour.
5. Remove from the heat and pour into the prepared tin. Sprinkle generously with sea salt and cool.
Will keep for a month or so as long as they don’t pick up moisture.
chocolate caramels – dip the cooled caramels into melted chocolate.
dairy-free – I haven’t tried this but it should be possible to replace the butter with margarine and half the sweetened condensed milk with coconut milk (200g / 7oz) then replace the other half of the sweetened condensed milk with extra (200g/7oz) golden or corn syrup.
unsalted – feel free to skip the salt if you prefer the full sugar hit.
Problem Solving Guide
bitter flavours / brown specks – the caramel has been overcooked or not stirred enough. You’ll have to scrap this batch but next time make sure you free yourself up for CONSTANT stirring especially in the corners of the saucepan. A lower heat will help.
hard caramels – cooked too long.
runny caramel – make sure it’s completely chilled. Either pop back in the pan to cook for a little longer OR reporpose as a ‘caramel sauce’.
short on time? – cool the caramels in the fridge, being careful not to place the hot tin on anything that could melt.
Wrap individual caramels in baking paper or foil and pop in a paper bag tied with string or another container.
sweetened condensed milk, butter, sugar, salt
straight up – great as a casual dessert. Just plonk a bag of caramels in the middle of the table
salted caramel ice cream – chop into small chunks and stir through softened vanilla ice cream
salted caramel sauce – carefully melt the caramel over a low heat or in the microwave until you have a lovely sauce.