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Chestnuts roasting on an open fire…

Salted caramels



Make the caramels up to 3 days in advance and keep in the fridge.


If you don’t like your caramels salty, leave out the salt in steps 2 and 3.

• 180g caster sugar

• 80g golden syrup

• 250ml double cream

• 5 tbsp unsalted butter

• 1½ tsp Maldon sea salt flakes, plus extra for sprinkling (see tip)

• ½ tsp vanilla extract YOU’LL ALSO NEED…

• 20cm square cake tin, lightly greased and lined with non-stick baking paper with a 2cm overhang on two sides

• Sugar/digital thermometer

• Waxed paper for wrapping

1 In a heavy-based saucepan, combine the sugar, golden syrup and 60ml water. Put over a medium heat and cook until the sugar dissolves. Swirl the pan to help it cook evenly but don’t stir or it may crystallise.

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Find the complete article and many more in this issue of delicious. Magazine - Dec-17
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About delicious. Magazine

Make your Christmas and New Year the best ever with the December issue of delicious. magazine. Shopping’s a breeze with our last-minute gifts, drinks advice and festive taste test. Try Nigel Slater’s cakes and bakes, Paul A Young’s trademark truffles and Nigella’s sensational side-dishes and stay cool tips. We also find out what Rick Stein and family get up to over the festive period. For a low-stress Christmas day, cook our classic turkey lunch with timeplan. Plus, don't miss our amazing £8,400 prize giveaway. It's a happy Christmas – guaranteed!

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