Salted caramel lollies
These pretty yet sophisticated sweets make lovely stocking fillers or small Christmas gifts
Difficulty and servings
Makes 8
Preparation and cooking times
Ready in 30 minutes
- Lay a sheet of baking parchment on a baking sheet. Put the baking sheet onto a surface that won't burn as the caramel will heat it up considerably.
- Tip the sugar into a wide metal saucepan. Don't use a black non-stick pan or you'll find it difficult to gauge the colour of the caramel.
- Put the pan over a low heat and wait for the sugar to melt and then start to colour. If it begins to colour too much in one patch, swirl the pan gently to even it out. Ideally all the sugar will have melted before it starts to colour.
- Wait until the melted sugar has caramelised to a dark gold before adding the salt crystals and giving the pan a final swirl. Pour rounds of caramel onto the parchment, quickly stick a lolly stick onto each and leave to cool. As soon as they've cooled and set, slide them into cellophane bags and tie them in.
per lolly
74 kcalories, protein 0g, carbohydrate 19.7g, fat 0 g, saturated fat 0g, fibre 0g, salt 0.16 g
Recipe from olive magazine, December 2009.
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http://www.bbcgoodfood.com/recipes/41600/
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Ingredients
- 150g golden granulated sugar
- sea salt flakes
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Difficulty and servings
Makes 8
Preparation and cooking times
Ready in 30 minutes
Ingredients
- 150g golden granulated sugar
- sea salt flakes
per lolly
74 kcalories, protein 0g, carbohydrate 19.7g, fat 0 g, saturated fat 0g, fibre 0g, salt 0.16 g
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02 December 2010
MrsDB commented on this recipe
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11 April 2011
Cassie commented on this recipe
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23 September 2012
Chrissie commented on this recipe
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