I said I'd post this recipe like three days ago /o\

[the_antichris]

Comments

[shihadchick]

THIS SOUNDS SO EXCITING.

[ankaret]

I am tempted to give this a go, despite the fact that I can't light gas because it bangs at me.

[the_antichris]

Do! You could move it off the gas instead of turning it off for steps 5 and 7. And it was totally fun.

[beix_brittany]

Thank you for the link to David Leibovitz' blog. May I ask you what is exactly the "golden syrup"?
Where I live it's so easy to buy "caramels au beurre salé" that I don't take time to make some. However, I must say my neighbour makes excellent homemade caramels with all the right ingredients!

[the_antichris]

Golden syrup. It's sort of like treacle or molasses but a lot lighter in colour and milder/sweeter in flavour. We use it a lot for baking in NZ.

These were better than any I've bought here, and they were actually really easy.

[beix_brittany]

Oh, thank you. As it is invert sugar I think I will skip it. Industrial caramels can take it! I guess it is not mandatory in homemade caramels, is it? And here, just for the fun of it, from a small island to a bigger one : http://www.labiennommee.com/bonbons.html
Good night to you!

[the_antichris]

You'd have to be more careful not to let the melted sugar recrystallise, but I make caramel sauce successfully without invert sugar, so hopefully it would work out. Or try it with honey instead of golden syrup, maybe? I think honey would have the same effect of preventing crystallisation.

Those look delicious. :) Good night to you too!