Happy New Year every one and I thought we could start off the new year on a sweet note. I have been experimenting with caramel sauce since I tasted some a while back.That led to a number of different recipes being tested till I hit the right one and while I was hunting for caramel sauce recipes I also came across these recipes for pure caramel chocolates.
Don't know what caramel is? Think of the sticky layer of your Mars and 5 star bars. Drooling yet? Don't worry I'll tell you just how to make them. First off you need these ingredients. Again I went through a number of recipes and some of them had fancy stuff required like Maldon flaky sea salt and Corn Syrup but I don't think I want to spend twelve dollars on a box of salt so I came up with substitutes.
2 cups sugar (normal granulated)
1/2 cup liquid glucose (corn syrup substitute)
1/4 cup water
1 tin condensed milk (Milk Maid I love you!)
1/2 cup butter (original called for unsalted but I just used Amul butter)
2 Tablespoons Brandy (Thanks to Hubby Dear's bar)
1/2 teaspoon salt (original called for Kosher)
Butter paper to line 8 x 8 inch baking dish
1. Begin by adding sugar, liquid glucose and water into a heavy bottomed vessel. And stir till the sugar melts.
2. Now add the butter and condensed milk into the mix and stir vigorously.
3. You can now return it to the heat and cook till all the caramel softens out. Don't you just love that colour?!
In case you own a cooking thermometer the original recipe wanted you to reach 240F. I just waited till it smoothened out.
4. Once it is smooth take off heat again. Now add the brandy and salt and stir it in well. You can check for taste here and see if you want it more salty. Then pour it into your prepared dish to set.