GU Caramels

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CaramelsIf you plan to make the perfect homemade pressie, look no further than our chewy chocolate caramels. Pop the little no bake nibbles in tissues and a pretty box, wrap with a ribbon and you’re good to go. If you can bear to give them way, that is

Makes 36

What To Do:

  • 100g salted butter, softened
  • 180ml double cream
  • 240g caster sugar
  • 80g liquid glucose or runny honey
  • 50g dark chocolate (about 70% cocoa solids), broken into small pieces

Equipment:

  •  15 x 20cm or 18cm square baking tin
  • Sugar thermometer (optional)

What To Do:

  • Butter the baking tin evenly all over. Then lay a strip of baking parchment as wide as the tin in the base and up the sides, overlapping the top edge as this will help to lift the caramel from the tin once it has set.
  • Place the butter and cream in a small pan and heat gently until the butter has melted, then set aside.
  • Tip the sugar into a saucepan and add the glucose or honey together with 3 tablespoons of water. Place the pan over a medium heat and bring it to the boil, stirring continuously, until the sugar has dissolved. Then reduce the heat and let the contents continue to bubble gently (do not stir now) until the mixture turns a light caramel colour.
  • Keep an eye on the caramel, as you don’t want it to catch and burn, but while it’s cooking, melt the chocolate.
  • When the sugar syrup has reached a light caramel colour, remove the pan from the heat and stir in the butter and cream mixture. Return the pan to the boil, then reduce the heat once again and simmer until it reaches 117-120°C (this is known as the soft- ball stage; see page 14 for checking that this has been reached, especially if you don’t have a sugar thermometer). Remove the pan from the heat and stir in the melted chocolate until well mixed and smooth.
  • Pour the chocolate caramel into the prepared tin and leave it to set at room temperature. Using a knife, score into small diamond shapes, then cover and put in the fridge to set completely. To serve, remove the caramel from the tin, using the paper, and cut along the score lines

For more information on Gü puds and the Gü puds range visit www.gupuds.com. Alternatively you can find us on facebook at www.facebook.com/gupuds or twitter at @GuPuds

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