Step away from the Quality Street and make these chewy little caramels instead.
Chewy caramels with salted peanuts
- 20cm x 30cm slice tin
- Large saucepan
- Sugar (candy) thermometer
- Large sharp knife
- 3 cups salted peanuts (420g)
- 1.1 kg white sugar (granulated)
- 1.125 l single cream (pouring)
- 1 cup golden syrup (350g)
- 100 g unsalted butter chopped
- Line a 20cm x 30cm slice tin with non-stick baking paper. Sprinkle the base with half the peanuts and set aside.
- Place the sugar, cream, golden syrup and butter in a large saucepan over high heat and stir with a metal spoon until the butter and sugar have melted. Reduce the heat to medium and cook, stirring, for 20–25 minutes or until the temperature reaches 122°C (251°F) on a sugar (candy) thermometer. Working quickly, pour the caramel into the tin and carefully sprinkle with the remaining 1½ cups (210g) of peanuts. Allow to cool completely at room temperature for 3–4 hours. Refrigerate for 25–30 minutes or until firm.
- Turn the caramel out onto a board and, using a large sharp knife, cut into pieces+. Wrap each caramel in brown wax paper, twisting the ends to seal. Keep refrigerated and bring to room temperature to serve.+ If the caramel becomes too soft to cut, simply return it to the refrigerator for 5 minutes.
Christmas Feasts And Treats by Donna Hay, photography by Chris Court, William Meppem and Hugh Stewart, is published by Fourth Estate.
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