- 85g caster sugar
- 1 Tbl liquid glucose
- 125g salted peanuts, roasted in the oven (if using unsalted, add in a scant 1/4 tsp of salt)
- 25g unsalted butter, softened
- pinch of bicarbonate of soda
- Line a baking tray with silicone mat or baking paper.
- In a heavy based saucepan over low heat, add the sugar and glucose syrup and stir with silicone/rubber spatula until sugar has dissolved.
- Increase heat to medium and cook until golden in colour and in the brittle stage (around 150°C). Remove from heat and add the butter, bicarb soda and peanuts and quickly mix until combined.
- Pour onto prepared baking tray, quickly spread into an even layer and leave to set. Break into pieces to serve. Alternatively you could place a sheet of baking paper over the top and use a rolling pin to flatten. When it’s nearly set, use a hot, oiled knife to score into segments or strips. Snap into pieces.
- 80ml honey (can be replaced with golden syrup, in fact I usually prefer it for the flavour over honey)
- 20ml water
- 220g white sugar
- 2 tsps bicarbonate of soda
- Grease and line a baking tin with baking paper.
- In a large saucepan, heat the honey, water and sugar together, bring to a boil then simmer on low heat for 5-10 minutes until it reaches brittle stage and a golden colour (150°C). Watch that it doesn’t burn.
- Remove pot from heat, add the bicarb soda and quickly whisk in for a few seconds. Pour immediately into the cake tin. Leave to set then break into bite size chunks. If it’s a humid day you might have to finish setting it in the fridge.
- 250g white sugar
- 250ml pouring cream (35% fat content) – double cream or thickened cream can also be used
- 60g glucose syrup / liquid glucose
- 30g butter
- 1-2 tsps sea salt (to taste)
- 150g dark chocolate (66% cocoa solids), coarsely chopped
- Place sugar, cream, glucose, butter and sea salt in a heavy-based pan and stir over low heat until sugar dissolves. Increase heat to medium and boil until mixture reaches 118°C on a thermometer. It’ll bubble up and simmer quite vigorously so watch that it doesn’t boil over. Divide amongst 24 mini muffin/cupcake molds (flexible silicone pans are best) and leave to set for a couple of hours. Alternatively, you could pour it into a small well greased cake pan and when it has set, use a hot, oiled knife to cut it up into squares.
- Melt chocolate in a heatproof bowl over a saucepan of simmering water, spoon over each caramel in the molds and stand until set. If you’re making a slab and cutting out squares, use your hands to dip the caramel in (quarter of the way through) and leave on a baking paper lined tray to set, chocolate side up. Remove from molds (if using) and store on a single layer in a baking paper-lined airtight container for up to 5 days.