Candy & Confectionery Recipes > Golden Caramels

How to make golden caramels:
Caramel is made in a very similar way to toffee but the end product is much softer. See Cooking with Sugar for information on the tricky process of boiling sugar.



Ingredients

1 cup (8oz) sugar
2 tablespoons (2oz) glucose
1 tablespoon golden syrup
4 tablespoons water
4 tablespoons milk
vanilla extract
(see measure conversions for more information)

Method

- Grease a tin 6 x 8 inches.
- Put all the ingredients except the vanilla extract in a pan, dissolve the sugar and slowly heat to 124oC(225oF) (hard ball stage), stirring occasionally.
- Add a little vanilla extract, stir and pour the mixture into the tin.
- Mark with a knife and break into squares when cold.
- Wrap individually, in waxed paper if possible.


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Problems with black currant jelly


Hello everybody,
I made some black currant jelly recently using two pans. One pan produced excellent results, 8lb of nice firm jelly. The other pan's contents, of around 7lb, have not set. Both pans were treated identically. I have looked through my collection of cookery books and found no help, does anyone know of any way of rescuing this jelly as it goes against the grain to ditch it?
Robin.