CHOCOLATE PEPPERMINT CARAMELS

Makes 20 (See photograph, page 87) 1¼ cups double cream 2½ cups white sugar 100g unsalted butter, chopped 2 teaspoons vanilla extract 1 cup golden syrup ½ teaspoon peppermint extract 100g dark chocolate, melted

Line base and sides of a 20cm square slice pan with baking paper, allowing sides to overhang. Place cream, sugar, butter, vanilla, golden syrup and peppermint extract in a large saucepan, and stir over a high heat until sugar dissolves and mixture boils. Reduce heat to medium and cook, without stirring, for 10–15 minutes or until temperature reaches 124°C on a candy thermometer. Set aside for 5 minutes to cool. Pour caramel into prepared pan. Set aside at room temperature for 8 hours or overnight until firm. Remove caramel from pan and drizzle with chocolate. Allow chocolate to set before slicing into pieces to serve. TIPS Candy thermometers are available at kitchenware stores and some supermarkets. They take the guesswork out of heating creams and syrups for sweet treats like this. If the caramel is a little too soft to cut, place it in the refrigerator for 10 minutes to firm up slightly. NOTE Store caramels in an airtight container between sheets of baking paper. Serve at room temperature.