A STICKY END

Cloudy Kitchen’s Erin Clarkson reckons these chewy treats are perfect to have up your sleeve this festive season.

HOMEMADE CARAMELS

I love making little treats to have around the house, especially around the holidays. I often make a bunch of things so that

I can easily grab a few bits and pieces when we have people around. These homemade caramels are perfect because they last for weeks in the fridge. I like to cut mine up and wrap them in wax paper because they look super cute, but you can also just keep them in a container with greaseproof paper between the caramels to stop the sticking.

PREP TIME: 20 MINUTES

CHILL TIME: AT LEAST 2 HOURS MAKES: 32 CARAMELS

• 90g butter, cold from the fridge is fine

• 1 tin sweetened condensed milk (395g)

• 185g brown sugar

• 50g golden syrup

• 2g (¾ tsp) salt

• ½ tsp vanilla bean paste or vanilla extract

• Flaky sea salt to finish (optional)

1. Grease and line a 20cm square pan with parchment paper, leaving the parchment extending over the sides of the pan to form a sling to remove the caramel with later. Secure with binder clips if desired.

2. In a medium sized heavy bottom saucepan, combine the butter, condensed milk, brown sugar, and golden syrup.

3. Place over medium high heat, stir until melted together, and bring to a boil. Cook, stirring constantly (I like to use a whisk then switch to a rubber spatula) until the caramel registers 120°C on a thermometer. Watch the bottom carefully to avoid the mixture catching, turning down the heat if needed or removing the caramel from the heat, stirring well, then returning to the heat.

4. Once the caramel has reached the correct temperature, remove from the heat, and add the salt and vanilla. Mix well to combine, then transfer to the prepared pan. Shake to evenly distribute the caramel.

5. Chill the caramel for at least two hours, until completely set and you can no longer feel the heat in it.

6. Remove the caramel slab from the pan using the parchment overhang. Cut into pieces using a very sharp knife.

7. Either wrap in wax paper and store in an airtight container in the fridge, or place into an airtight container with wax paper between the layers and store in an airtight container in the fridge. Keeps in the fridge for up to a month.

NOTE When you are measuring the temperature of your cooking caramel, make sure that the probe of the thermometer is in the middle of the caramel. If it is accidentally touching the bottom of the pot, it will give a falsely high reading and your caramel may not set.