Homemade Caramel Candy (with Clotted Cream)
There’s something magical about the rich, buttery sweetness of homemade caramel candy, especially when paired with the luxurious creaminess of clotted cream. In just 24 minutes, you can create a treat that feels like a decadent escape from the everyday.
Equipment
- heavy-bottomed saucepan
- 8x8 inch square tin
- parchment paper
Ingredients
- 3/4 cup white sugar 6oz/170g
- 2/3 cup brown sugar 4oz/115g
- 5 tablespoons golden syrup 3 1/2 oz/100g
- 1 cup clotted cream 8oz/225g
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Butter and line an 8x8 inch square tin with parchment paper. Set aside.
- In a heavy-bottomed saucepan, add all of the ingredients.
- Over medium-low heat, stir until the sugars dissolve.
- Once the sugar has dissolved, bring the mix to a simmer for roughly 3 minutes. You can see if the fudge is ready by dropping a little into a cup of cold water. If a soft ball is formed, it is ready. (If you have a candy thermometer until the temperature reaches 116 °C / 240 °F)
- Remove from the heat and beat until the mixture becomes thick, around 2-3 minutes.
- Pour into the tin and leave for 30 minutes. Mark into squares with a knife and leave until set. Cut into pieces and store in an airtight container in the fridge for up to 4 weeks.
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