* Percent Daily Values are based on a 2000 calorie diet.
Chewy caramels with salted peanuts
A perfect homemade Christmas gift
Cook Time25 minutesmins
Cooling Time4 hourshrs5 minutesmins
Course: Dessert, Snack
Cuisine: British
Servings: 50
Calories: 238kcal
Author: Donna Hay
Equipment
20cm x 30cm slice tin
Large saucepan
Sugar (candy) thermometer
Board
Large sharp knife
Ingredients
3cupssalted peanuts(420g)
1.1kgwhite sugar(granulated)
1.125lsingle cream(pouring)
1cupgolden syrup(350g)
100gunsalted butterchopped
Method
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.
Notes
TIP: Store caramels, wrapped in paper, in the refrigerator for up to two weeks