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Creamy caramels

Recipe from: 12/1/1994 12:00:00 AM
Ingredients 6
Servings 0


  • 397
    Nestlé condensed milk
  • 400
    white sugar
  • 200
  • 37
    golden syrup
  • 1
    cream of tartar
  • pinch salt


1. Mix all the ingredients and heat until the sugar has dissolved. Wash the sugar crystals from the side of the saucepan with a wet brush. 2. Boil over low heat to the firm-ball stage, about 120 ºC. (When dropped into cold water, the mixture forms a firm ball that does not flatten after being removed.) Stir just enough to prevent burning. 3. Pour into an 18 x 20 cm greased pan to a depth of about 1,5 cm (do not scrape out the pot). Cut into 1,5 cm squares as soon as mixture is firm enough. (Caramel tends to be soft and may have to be left overnight before cutting.) 4. Wrap each square in wax paper and leave for a week or so to ripen.

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