Are you still thinking about gifts to give for Christmas? Do you want to please your recipients with some delicious home-made caramel that is?really quick and easy to make but looks like you have worked on them for hours? Then these little delights are right up your street, with just four ingredients and less than half an hour to cook you’re ready to go. I’d say, quite handy to make in the evening and leave in the fridge overnight to set. The challenge will be to resist them whilst cutting them and packing them, oh yes trust me by the time I had cut a slab to take pictures yep you got it, it was diminished and so had to cut another :). The citrus and spicy notes of mulled wine spice drops from non other than HolyLama spice drops adds a great depth of flavour and the aroma it leaves just screams Christmas?. The spices are so well-balanced you can taste the blend in each bite followed by hint of citrus orange.
White Chocolate and Mulled Wine Spice Caramels
Makes- 36-40 pieces
Preparation time- 5 minutes
Cooking time: 12-15 minutes
Cooling/setting time: 3-4 hours or overnight in fridge
500g White chocolate- chopped up
397g Condense milk
25g Salted butter- chopped
20-25 drops of mulled wine spice drops
Cinnamon powder for dusting
1. Line a 20cm x 20cm square tin with parchment paper.
2. In a non stick pan add all the ingredients except for the spice drops.
3. On low to medium heat, heat the mixture until it has melted and combined.
4. If you have a candy thermometer keep stirring and cooking the mixture until you reach soft ball stage (you’ll notice the mixture thickens). If you haven’t got a candy thermometer this takes about 10-12 minutes.Keep a glass of cold water next to you, add a small drop of caramel and if it forms a ball the mixture is ready.
5. Remove from heat and stir in the spice drops.
6. Pour mixture into your prepared tin and let it sit for 5-10 minutes. Dust with cinnamon powder and allow to set in the fridge for a few hours or overnight.
7.Using a sharp knife, cut into equal pieces. These caramels will keep well for a week if stored in the fridge and for a few days if stored in an airtight container. When storing, layer the caramels with a piece of parchment paper to prevent sticking.