There are many of us who love salted calamel, right? Here comes one more recipe by Donna Hay: homemade creamy caramels which repeat well recognized treat. They are soft and chewy, but have a nice crunch of salted peanuts. They are often on our table and the family always asks for more because they finish just too fast! They may be stored in an airtight container up to two weeks though, but it has never happened with us )
You may want to get kids to help wrapping the caramels with baking paper, I’m sure this is something they would love to get their hands on 😀
This recipe makes ~100 pcs.
550 g sugar
565 ml single cream
175 g honey
50 g unsalted butter, cubed
420 g salted peanuts
Place the sugar, cream, golden syrup and butter in a large saucepan over high heat, stirring, until
the butter and sugar have melted.
Reduce the heat to medium, place a sugar thermometer in the saucepan and cook, stirring, for 20–25 min, until the sugar thermometer reaches 122°C.
Meanwhile, prepare a pan you will use to set the caramels. It is best to use a square or rectangular pan. For this recipe I used a 20 cm square pan. Line the bottom of the pan with baking paper and lightly grease all of its’ sides. Sprinkle evenly with 100 g peanuts.
When the caramel is ready, working quickly, pour it into the prepared pan and sprinkle evenly with the remaining peanuts, lightly pressing them in. Allow to cool at room temperature for 3–4 hours or until completely cool. Refrigerate for 25–30 min or until firm.
Turn the caramel out onto a board and using a large, sharp knife, cut it into 1,5×3 cm pieces. Wrap each caramel in baking paper, twisting the ends to seal.