Liquorice Caramels is a traditional British recipe for a classic sweet (candy) of a butter, sugar, condensed milk and golden syrup flavoured with liquorice and coloured with food colouring. The full recipe is presented here and I hope you enjoy this classic British version of: Liquorice Caramels.
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Ingredients:
240g butter
400g sugar
420ml sweetened condensed milk
240ml golden syrup (corn syrup)
1/8 tsp salt
1 tsp ground liquorice root
1/2 tsp Black or Red colouring paste
Method:
Melt the butter in a heavy-bottomed saucepan over low heat then add the sugar, condensed milk, corn syrup and salt. Mix well then carefully place a confectioner's thermometer to one side of the pan. Cook on medium heat, stirring frequently until the thermometer registers 117°C. At this point the mixture should boil at a steady, rate over its entire surface. Remove from the heat, and extract the thermometer.
Add the liquorice and colouring, stir thoroughly then pour into a buttered, foil-lined 22 x 22 x 5cm pan. Allow to cool for several hours then lift from the pan using the foil as an aid. Peel the foil away and discard.
With a buttered knife, cut the caramels immediately into 3cm squares. Wrap each individually in waxed paper and store in an air-tight tin.
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