Not a very easy recipe. I used golden syrup bc I din't have corn syrup, and accidentaly I used 240 grams of butter, which was way too much; it wasn't mixed properly and I had to pour off the fat. Next time I will use 180 grams of butter. I like using my French recipe which uses cream instead of condensed milk. It makes the caramels much creamier. But this is a good replacement when I don't have any cream. In the beginning I did have ugly dark spots, as if the caramel was burnt, but later on it dissapeared. I always boil the mixture to 260 F, which makes the caramels quite hard. (which I like) This time I boiled to 150 F, which was really perfect, nice soft, chewy caramels! BUT they did stick, so I dusted them with cinnamon and honestly that was really good too! At the bottom of my baking tray, I put chopped walnuts, and poured the mixture over it. When the mixture was hard, I turned it and now I have beautiful dark caramel with light brown spots. Please don't cover them with chocolate! (honestly, I really like chocolate)
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Not a very easy recipe. I used golden syrup bc I din't have corn syrup, and accidentaly I used...