Let’s talk about hidden talents and honey caramels today. These are the things that make life interesting, they keep us from a truly linear progression and they are the spice in the curiousity cabinet of life. Firstly, hidden talents. I love when you think you know someone and then they turn around and completely surprise you. My little sister does an excellent Beyonce/Sasha Fierce impersonation – she unleashes her inner Amazon with amazing power for such a small person. Her Z-snap is almost as impressive as Chris’s (sorry for outing you honey…). My darling Casey can sing the American national anthem in cat (basically her ‘meowing’ to the tune of Star Spangled Banner) – it’s a sight to behold for sure. Then comes my friend Ricky – who knew that this man was a budding apiarist? (That’s a person who tends for bees by the way.) Ricky’s honey has become a huge hit in our house, and we are putting it on/into everything! Now that’s a hidden talent to admire.
My hidden talents? Well there was a party trick that involved my tongue and musk sticks, but we don’t talk about my early twenties any more…let’s really just not go there. Now that I am a sophisticated (ahem) professional (ahem) lady (AHEM!) my hidden talent has become misreading recipes and rescuing them at the last minute to achieve something different and usually as pleasing as the original. These Honey Caramels were born of that hidden talent. Because messing up, when worded correctly, can be a hidden talent. It’s all in the marketing you see.
The caramels start off with a smooth nutty flavour and then right at the end the honey shines through. They are welcomed eagerly with a cup of coffee after dinner and just as equally at place wrapped up in some pretty tissue paper and put into a tin as a Christmas present. Just remember to save a few for yourself…(my other hidden talent is hiding things, but you didn’t hear that from me).
This recipe was accidentally adapted from Better Homes and Gardens Australia, December 2013. Gluten free. Definitely NOT diabetic friendly.
- 1 cup packed brown sugar
- 395 gram can sweetened condensed milk
- 1/4 cup honey
- 2 tablespoons glucose syrup (ensure this is made from corn)
- 1/2 teaspoon vanilla bean paste
- 200 grams white chocolate, chopped
- Icing sugar, to dust, about 1/2 cup
- Line an 8-inch square baking tin with baking paper and make a space in your fridge of the same size.
- Put sugar, sweetened condensed milk, honey, and glucose syrup into a heavy based saucepan. Place over a medium heat and stir until sugar dissolves and the mixture begins to boil. Keep stirring or your caramel will burn on the bottom. That is not good.
- When the mixture comes to the boil, lower the heat and continue stirring for about 15 minutes or until the caramel deepens in colour and thickens.
- Remove from the heat and stir in the vanilla bean paste and the white chocolate. Beat until melted and smooth. The mixture will start to thicken so work quickly!
- Spread caramel into the prepared baking tin and smooth the top. Allow to come to room temperature on the bench before placing in your pre-prepared space in the fridge. Cool until set. About 2-3 hours.
- Remove caramel slab from the fridge and cut into small squares. Dust with icing sugar so that the pieces don’t stick together too much.
- Serve, or store in the fridge until you gift them (or gobble them).
Don’t mind if I do…