Gather your supplies.
Mix all ingredients in a thick-bottomed saucepan...
...and melt it over medium heat. You have to stir into the Pan constantly, until all the sugar has melted.
Turn up the temperature and bring it slowly to the boil. Cook it for 10-15 minutes.
Or until it is 110 degrees Celcius.
Here I use a sugar thermometer to check out the temperature.
It can be done without a thermometer.
When the mass becomes darker and firmer and not stuck in the spoon and the Pan, it is ready.
Today I had a some almonds which I chopped and stirred in the mass.
Pour the mass in a baking pan, lined with greaseproof paper and set it to cool for at least 4 hours.
And now you can cut it into smaller pieces. You can serve them like this...
...but I likes them, coated with chocolate and with a dusting of licorice powder.
You can replace honey with licorice syrup (see my guide for this), and then add some licorice powder.
Then you have the most delicious liquorice caramels.
Have fun and enjoy :-)
- 397.0g Sweet Condensed milk
- 120.0g Butter
- 2.0Tbsp Honey
- 150.0g Cane sugar
Bønnerup Strand, Denmark