This week I've been making cute homemade caramels to celebrate the launch of Kate Doran's new book Homemade Memories. It's a beautiful book with a gorgeous photography and a hint of nostalgia. I had forgotten how much I used to love fig rolls and can't wait to make them next! The book has been on a blog tour over the last week and today it's my turn. Here's the caramel recipe. Try packaging them with a sprig of rosemary for a pretty gift (the rosemary is infused with the cream for an aromatic twist).
200ml double cream
5 sprigs rosemary, leaves picked and coarsely chopped
65g butter, cubed
50g light brown sugar
175g caster sugar
125g golden syrup
1 tsp vanilla extract
large pinch of sea salt
Lightly oil an 18cm baking tin and line with baking paper. Heat the cream and rosemary in a pan until just boiling and leave to infuse for 2 hours. Strain and return the cream to the pan with the light brown sugar and warm to dissolve.
In a large, heavy bottomed pan, gently heat the caster sugar, golden syrup and 3 tablespoons of water until dissolved. Bring to the boil and cook without stirring until a sugar thermometer reaches 149C. Whisk in the warm cream mixture and salt and remove from the heat. Pour into the lined tin, cool to room temperature and chill in the fridge for an hour.
Cut into rectangles with a sharp knife and wrap in squares of baking paper. The caramels will keep for 2 weeks (in the fridge in an airtight container is best). Makes about 40.