Creamy Caramels

1. 1

   Place sugar and water in a heavy based saucepan and cook over a medium heat, stirring, until sugar dissolves.

2. 2

   Add butter, vanilla essence and cream, increase heat and boil, without stirring, until mixture reaches hard ball stage (A small amount of syrup dropped into iced water should form a soft ball when rolled with fingers and be hard enough to hold its shape) or 120C on a sugar thermometer.

3. 3

   Pour caramel into a lightly oiled 20 cm square cake tin.

4. 4

   When almost set, cut into squares.

5. 5

   Cool for about an hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.