For homemade gifts, look no further than these creamy, buttery caramels

coffee and black sa lt caramels

1¼ cups (310ml) double thick cream 2½ cups (550g) white (granulated) sugar 100g unsalted butter, chopped 2 teaspoons vanilla extract 1 cup (350g) golden syrup ¹⁄³ cup (15g) instant coffee 1 tablespoon boiling water black sea salt flakes+, to serve

Line a lightly greased 20cm square tin with non-stick baking paper. Place the cream, sugar, butter, vanilla and golden syrup in a large saucepan over high heat and cook, stirring occasionally, until the sugar is dissolved and the mixture comes to the boil. Reduce heat to medium, insert a sugar (candy) thermometer, and cook, without stirring, for about 9 –15 minutes or until the temperature reaches 124°C (255°F) (see note, page 140 ). Set aside to cool for 5 minutes.

Place the instant coffee and boiling water in a small bowl and mix to combine. Add to the hot caramel and mix well to combine. Carefully pour the hot caramel into the prepared tin. Set aside to cool, at room temperature, for 8 hours or overnight, or until firm. Slice and sprinkle with black sea salt to serve. MAKES 20. + Black sea salt f lakes are available from selected delicatessens and gourmet food stores. If unavailable, use regular sea salt f lakes.

C O O K ’ S t i p s

If the caramel is a little too soft to cut, place in the refrigerator for 10 minutes to firm slightly. Don’t leave the whole caramel in the refrigerator for too long, otherwise it will become brittle and too hard to slice. These caramels are best served at room temperature. Once cut, individua lly wrap. These caramels are best stored in an airtight container in a cool, dark place. If making the caramels a few days ahead, they can be sliced and kept in the refrigerator. Allow to come to room temperature to serve.

classic vanilla caramels

1¼ cups (310ml) double thick cream 2½ cups (550g) white (granulated) sugar 100g unsalted butter, chopped 2 teaspoons vanilla extract 1 cup (350g) golden syrup

Line a lightly greased 20cm square tin with non-stick baking paper. Place the cream, sugar, butter, vanilla and golden syrup in a large saucepan over high heat and cook, stirring occasionally, until the sugar is dissolved and the mixture comes to the boil. Reduce heat to medium, insert a sugar (candy) thermometer, and cook, without stirring, for about 9 –15 minutes or until the temperature reaches 124°C (255°F) (see note, page 140 ). Set aside to cool for 5 minutes, before carefully pouring the hot caramel into the prepared tin.

Set aside to cool, at room temperature, for 8 hours or overnight, or until firm. Slice to serve. MAKES 20.

sa lted peanut caramels

1¼ cups (310ml) double thick cream 2½ cups (550g) white (granulated) sugar 100g unsalted butter, chopped 2 teaspoons vanilla extract 1 cup (350g) golden syrup 3 cups (420g) roasted salted peanuts

Line a lightly greased 20cm square tin with non-stick baking paper. Place the cream, sugar, butter, vanilla and golden syrup in a large saucepan over high heat and cook, stirring occasionally, until the sugar is dissolved and the mixture comes to the boil. Reduce heat to medium, insert a sugar (candy) thermometer, and cook, without stirring, for about 9 –15 minutes or until the temperature reaches 124°C (255°F) (see note, page 140 ). Set aside to cool for 5 minutes.

Add the peanuts and mix to combine. Carefully pour the hot caramel into the prepared tin. Set aside to cool, at room temperature, for 8 hours or overnight, or until firm. Slice to serve. MAKES 20.

cardamom and pistachio caramels

1¼ cups (310ml) double thick cream 2½ cups (550g) white (granulated) sugar 100g unsalted butter, chopped 2 teaspoons vanilla extract 1 cup (350g) golden syrup 8 cardamom pods 1½ cups (210g) pistachios

Line a lightly greased 20cm square tin with non-stick baking paper. Place the cream, sugar, butter, vanilla and golden syrup in a large saucepan over high heat and cook, stirring occasionally, until the sugar is dissolved and the mixture comes to the boil. Reduce heat to medium, insert a sugar (candy) thermometer, and cook, without stirring, for about 9 –15 minutes or until the temperature reaches 124°C (255°F) (see note, page 14 0 ). Set aside to cool for 5 minutes.

Place the cardamom pods in a mortar and use a pestle to crack open, then crush the black seeds until fine, discarding the green shells. Add the cardamom and pistachios to the caramel and mix to combine. Carefully pour the hot caramel into the prepared tin. Set aside to cool, at room temperature, for 8 hours or overnight, or until firm. Slice to serve. MAKES 20.

tart dried cherry and thyme caramels

1¼ cups (310ml) double thick cream 2½ cups (550g) white (granulated) sugar 100g unsalted butter, chopped 2 teaspoons vanilla extract 1 cup (350g) golden syrup 1½ cups (270g) tart dried cherries 2 tablespoons lemon thyme leaves

Line a lightly greased 20cm square tin with non-stick baking paper. Place the cream, sugar, butter, vanilla and golden syrup in a large saucepan over high heat and cook, stirring occasionally, until the sugar is dissolved and the mixture comes to the boil. Reduce heat to medium, insert a sugar (candy) thermometer, and cook, without stirring, for about 9 –15 minutes or until the temperature reaches 124°C (255°F) (see note, page 14 0 ). Set aside to cool for 5 minutes.

Add the cherries and thyme and mix to combine. Carefully pour the hot caramel into the prepared tin. Set aside to cool, at room temperature, for 8 hours or overnight, or until firm. Slice to serve. MAKES 20.

honey sesame caramels

1¼ cups (310ml) double thick cream 2½ cups (550g) white (granulated) sugar 100g unsalted butter, chopped 2 teaspoons vanilla extract 1 cup (350g) golden syrup ¹⁄³ cup (115g) honey ¼ cup (35g) sesame seeds

Line a lightly greased 20cm square tin with non-stick baking paper. Place the cream, sugar, butter, vanilla, golden syrup and honey in a large saucepan over high heat and cook, stirring occasionally, until the sugar is dissolved and the mixture comes to the boil. Reduce heat to medium, insert a sugar (candy) thermometer, and cook, without stirring, for about 9 –15 minutes or until the temperature reaches 124°C (255°F) (see note, page 14 0 ). Set aside to cool for 5 minutes.

Add the sesame seeds and mix to combine. Carefully pour the hot caramel into the prepared tin. Set aside to cool, at room temperature, for 8 hours or overnight, or until firm. Slice to serve. MAKES 20.

H E AV E N LY F L AV O U R S A N D c l a s s i c S P I C E S A R E i n f u s e d I N E V E R Y S W E E T B I T E O F T H E S E g o l d e n C A R A M E L S .

spiced pecan caramels

1¼ cups (310ml) double thick cream 2½ cups (550g) white (granulated) sugar 100g unsalted butter, chopped 2 teaspoons vanilla extract 1 cup (350g) golden syrup ½ teaspoon ground cloves ¼ teaspoon ground nutmeg 20 pecans

Line a lightly greased 20cm square tin with non-stick baking paper. Place the cream, sugar, butter, vanilla and golden syrup in a large saucepan over high heat and cook, stirring occasionally, until the sugar is dissolved and the mixture comes to the boil. Reduce heat to medium, insert a sugar (candy) thermometer, and cook, without stirring, for about 9 –15 minutes or until the temperature reaches 124°C (255°F) (see note, page 14 0 ). Set aside to cool for 5 minutes.

Add the cloves and nutmeg and mix to combine. Carefully pour the hot caramel into the prepared tin. Set aside to cool, at room temperature, for 20 minutes. Top with the pecans and set aside to cool for 8 hours or overnight, or until firm. Slice to serve. MAKES 20.

chocolate peppermint caramels

1¼ cups (310ml) double thick cream 2½ cups (550g) white (granulated) sugar 100g unsalted butter, chopped 2 teaspoons vanilla extract 1 cup (350g) golden syrup ½ teaspoon peppermint extract 100g dark chocolate, melted

Line a lightly greased 20cm square tin with non-stick baking paper. Place the cream, sugar, butter, vanilla, golden syrup and peppermint extract in a large saucepan over high heat and cook, stirring occasionally, until the sugar is dissolved and the mixture comes to the boil. Reduce heat to medium, insert a sugar (candy) thermometer, and cook, without stirring, for about 9 –15 minutes or until the temperature reaches 124°C (255°F) (see note, page 14 0 ). Set aside to cool for 5 minutes, before carefully pouring the hot caramel into the prepared tin. Set aside to cool, at room temperature, for 8 hours or overnight, or until firm. Slice, drizzle with the melted chocolate and set aside for 15 minutes or until set. Serve. MAKES 20.