Candy & Confectionery Recipes > Caramels
1/4 pint water
2 tablespoons butter
pinch of cream of tartar
(see measure conversions for more information)
- Add the butter and cream of tartar and mix well.
- Boil to 143oC/290oF or until a drop cracks when dropped into cold water.
- Pour into a buttered tin to set.
- Cut into squares before it is quite cold and wrap them in greaseproof paper.
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How to make caramels:
Caramels are a traditional smooth toffee. See Cooking with Sugar for information on the tricky process of boiling sugar.
Ingredients
2 cups caster/superfine sugar1/4 pint water
2 tablespoons butter
pinch of cream of tartar
(see measure conversions for more information)
Method
- Bring the sugar and water to the boil in a heavy based saucepan.- Add the butter and cream of tartar and mix well.
- Boil to 143oC/290oF or until a drop cracks when dropped into cold water.
- Pour into a buttered tin to set.
- Cut into squares before it is quite cold and wrap them in greaseproof paper.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Candy & Confectionery Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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