Creamy Caramels
photo by Luschka
- Ready In:
- 20mins
- Ingredients:
- 5
- Serves:
-
15-20
ingredients
- 170 g brown sugar
- 2 tablespoons water
- 125 g butter
- 1⁄4 teaspoon vanilla essence
- 3 tablespoons double cream
directions
- Place sugar and water in a heavy based saucepan and cook over a medium heat, stirring, until sugar dissolves.
- Add butter, vanilla essence and cream, increase heat and boil, without stirring, until mixture reaches hard ball stage (A small amount of syrup dropped into iced water should form a soft ball when rolled with fingers and be hard enough to hold its shape) or 120C on a sugar thermometer.
- Pour caramel into a lightly oiled 20 cm square cake tin. When almost set, cut into squares.
- Cool for about an hour.
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Reviews
-
I was a bit confused by the directions on this. It states to reach a hard ball stage. Which would be a bit over 125 C on a sugar thermometer. I went with the hard ball stage, and I think it tastes burnt, and looks burnt as well. Im not sure if hard ball stage is the correct temp here. Made for fall 07 Photo game.
RECIPE SUBMITTED BY
I am currently on a month long tour of Europe with my husband and two of our friends. You can follow our travels on martinandluschka.blogspot.com
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One of my favorite chefs is Jamie Oliver, but my husbands'a pretty good cook too!
I love being creative, whether its in cooking, writing, crafts...unfortunately i'm not gifted with pens or paints, but I try to do the best I can with what I have!
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