Prep 1 hr 15 mins
Cook 0 mins
Practically begged for this recipe from a friend of a friend after tasting it.It is so delicious! Only 3 ingredients and lots of elbow grease, but the results are so worth it. These caramels are divine! This recipe makes a lot, scale it down if you wish, but I think it would be a lot of work to make a smaller amount. Besides I enjoy sharing these around with family and friends.
- Melt butter in a large heavy based saucepan/pot.
- Add sugar and condensed milk.
- Bring to the boil and stir continuously for about an hour with a wooden spoon, on a medium to low heat (slow boil to a simmer).
- Told you that you need some elbow grease for this recipe.
- It is ready when it changes to a medium to deep brown in colour.
- Pour the mixture into a baking paper lined tin.
- I use a large roasting tin 9"x12" approximately.
- Place in fridge to set.
- Cut into small squares (it is very rich).
- The amount of squares you get depends on the size you cut it into.
- So my yield is an estimate.
- I store my caramels in the frige as I like them firm and chewy, otherwise they will soften (still delicious though).
Loved it, although I forgot to put in the butter, but it was still a huge hit in my picky family. Next time I'll remember the butter.
These were acceptable, but they tasted overwhelmingly of sweetened condensed milk, not a true caramel flavor like those made with cream and sugar. I think I could accept them better as a dulce de leche candy rather than a caramel.
This was wonderful. The only thing is instead of using tin foil in the bottom of the pan use wax paper. Also don't leave in the fridge to long or it is really hard carmal, but when it is warm ooo my is it good.