Chocolate Caramels

1,75 oz. / 50 g dairy butter
0,6 pint / 3 dl whipping cream
0,3 pint / 1 ½ dl Lyle’s Golden Syrup
5,3 oz. / 150 g sugar
1 tablespoon vanilla sugar
3 tablespoon cocoa powder

Mix everything in a wide saucepan. Let the mixture simmer without a lid on medium heat.

Stir in mixture and occasionally during cooking. It’s done when a drop dribbled into cold water can be rolled into a ball.

Pour on greased greaseproof paper in a flat mould. Cut into squares when almost cooled.

Wrap caramels in cellophane, it makes them extra festive.


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