Homestead Caramels

This time of year, no one leaves the farm empty handed. Stacked by the door are jars of jam, caramels, honey, eggs and confectionary that are handed out to whoever turns up. Its a way of giving from all of us - the goat's make the milk for the soap, the bees make the honey, the hens the eggs and so on...

For the last few years, we have brought it all together in what we call homestead caramels. This recipe was adapted from one on the back of a tin of Tate and Lyle's Golden Syrup— the UK's answer to corn syrup. I didn't want to use golden syrup when I had our own honey and I wanted to use goat's milk. The first few versions of this were too dark with just goat milk, but the addition of double (heavy) cream perfected it.

You don't NEED goats and a cow to make these, but you know you want both!!!

Yield: 18

Author: Kat Goldin

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Homestead Caramels

Prep time: 5 MinCook time: 20 MinInactive time: 45 MinTotal time: 1 H & 10 M

Our own butter, goat's milk, cow's cream and honey combine like magic for delicious butter caramels

Ingredients

Homestead Caramels

• 115g salted butter
• 220g light brown sugar
• 100g sugar
• 240g milk ( we use our goat milk, but other whole milk should be fine)
• 360g whipping or double (heavy) cream
• 85g honey

Method

1. Add all the ingredients to a heavy bottomed pot.
2. Bring to a low boil, stirring constantly.
3. Cook on medium-high heat until the caramel reaches the soft ball stage. About 235f/112c (or forms a soft ball when dripped in a bowl of ice water). This takes about 15-20 minutes.
4. Pour hot caramel into a baking parchment lined tray.
5. Leave to cool until set, but still warm (about 45 minutes)

Nutrition Facts

Calories

205.31

Fat (grams)

12.95

Sat. Fat (grams)

8.24

Carbs (grams)

22.58

Fiber (grams)

0.01

Net carbs

22.57

Sugar (grams)

22.46

Protein (grams)

1.13

Sodium (milligrams)

56.81

Cholesterol (grams)

37.80

Did you make this recipe?

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