Name: Orange caramels
Cook time: 25 min
Total time: 25 min
Ingredients: 1 cup (220g) caster sugar; 90 gram unsalted butter; 2 tablespoon golden syrup; 1/3 cup (115g) glucose syrup; 1/2 cup (125ml) sweetened condensed milk; 1/4 cup (60ml) cream; 2 teaspoon finely grated orange rind; 1/4 cup (30g) finely chopped roasted, unsalted pistachios

Ingredients

1 cup (220g) caster sugar

90 gram unsalted butter

2 tablespoon golden syrup

1/3 cup (115g) glucose syrup

1/2 cup (125ml) sweetened condensed milk

1/4 cup (60ml) cream

2 teaspoon finely grated orange rind

1/4 cup (30g) finely chopped roasted, unsalted pistachios

Method

1.Grease two 12-hole (1-tablespoon/20ml) mini muffin pans.

2.Combine sugar, butter, syrups, condensed milk and cream in medium heavy-based saucepan; stir over heat, without boiling, until sugar dissolves. Bring to the boil; boil, stirring, about 8 minutes or until mixture is caramel in colour. Stir in rind. Remove pan from heat; allow bubbles to subside.

3.Divide mixture between pan holes; sprinkle with nuts. Stand 20 minutes before removing from pan with greased palette knife.

These caramels are easy to make for a school fête and gorgeous to serve with after-dinner coffee.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

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