These delectably soft caramels are so easy to make and don’t require a sugar thermometer. Pay particular attention to whisking the mixture in from the edges of the pan during heating to ensure it cooks evenly.
Line a 20.5cm (8in) square tin with baking parchment. In a medium pan over low heat, melt the condensed milk, butter, sugar and syrup, whisking until sugar dissolves and butter melts.
Step 2
Increase heat, bring mixture to the boil and continue to boil for 8min, stirring constantly with the whisk to ensure it doesn’t catch – you are looking for a golden caramel colour. Quickly whisk in the vanilla and salt. Pour into prepared tin (work quickly, as the mixture will continue to cook) and sprinkle lightly with sea salt flakes.
Step 3
Leave to cool and set at room temperature for at least 4hr or overnight, before cutting into pieces and tightly wrapping in small squares of baking parchment or sweet wrappers.
To store: Store wrapped sweets at room temperature for up to 2 weeks.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
