The chewy caramels you get in a chocolate selection box have always been my favourite. Yes, they get stuck in your teeth, but that’s all part of the fun. I typically make these only around this time of year, and using festive spices such as cinnamon and nutmeg just adds to their buttery warmth. You will need a thermometer to make sure the mixture reaches the right temperature to set properly, but don’t let that put you off. They come together quite quickly and look so pretty all wrapped up.
Spiced caramels
Prep 10 min
Cook 30 min
Cool 8 hr+
Makes 25-30
140ml double cream
1 tsp ground cinnamon
¾ tsp freshly grated nutmeg
8 whole cloves
250g caster sugar
80g golden syrup
60g salted butter
1 tsp vanilla extract
Sea salt flakes, to finish
Line a square 20cm cake tin with greaseproof paper, leaving enough overhang to help you pull the caramel out of the tin later. Pour the cream into a small saucepan and heat gently until steaming. Add the spices, stirring well to combine, then take off the heat and leave to infuse.
Meanwhile, put the sugar and syrup in a deep-sided saucepan and bring to a boil, stirring every so often. Heat until the mix reaches 155C, then strain the cream into the caramel pan, whisking to incorporate – the mixture will bubble up rapidly, so be careful because it’s extremely hot.
Bring it back to a boil and heat until it reaches 125C. Stir in the butter and vanilla, then bring everything back to 125C.
Carefully pour the mixture into the prepared tin and top with a little flaky sea salt. Leave the caramel to cool for at least eight hours, or overnight, then use a sharp knife to cut into small pieces. Wrap in greaseproof paper before giving as gifts. The caramels will keep for up to a month in a cool, dry place.
