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By October 16, 2017 0 Comments Read More →

Vanilla Caramels

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We’re building up quite a collection of recipes for toffee’s and other sweets at HF-HQ.

  • 45g salted butter
  • 225g plain sugar
  • 250ml double cream
  • 4 tbsp runny honey
  • 1-2 tsp vanilla essence
  1. Line a 20 x 20cm tin with greaseproof paper
  2. Put the butter, sugar, cream and honey into a saucepan over a moderate heat, stir until the sugar has fully dissolved.
  3. Boil the mixture – stirring to prevent it sticking – until it reaches the ‘hard ball’ stage (121°C), then pour in the vanilla essence. Now pour the complete mix into the lined tin.
  4. Once cooled turn the slab out onto a cutting surface then cut into neat squares, wrap in cellophane and store in an airtight container.

About the Author:

Ruth Tott is the publisher of Home Farmer Magazine, and together with her husband, Paul Melnyczuk, Editor,is founder of the company. But her background is far removed having specialised in Costume History with a Post-Grad diploma in Museum Studies to boot. A far cry from looking after chickens, growing veg and making bread!

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