These Lemon and Honey Caramels are made with raw honey instead of processed sugar and packed full of delicious citrus flavour.
TIP: To store the caramel place into an airtight container, layering with waxed paper, and keep in a cool dark place for 1-2 weeks. Alternatively, store in the refrigerator for 2-3 weeks, or the freezer for 2-3 months.
Grease and line the tin with baking paper leaving a little excess to help lift the caramel out. Place a glass of cold water in the freezer (or in the fridge with ice cubes).
Step 2
Place all of the ingredients, apart from the lemon extract and sea salt, into a large, dry saucepan over low heat. Stir continuously until all of the ingredients have melted and combined.
Step 3
Increase to a medium-high heat, bring to a rolling boil and cook for roughly 10 minutes, stirring continuously.
Step 4
Once the mixture has reduced and darkened, carefully dip a teaspoon into the pan and drop a little into the glass of cold water. It should become a soft, pliable ball you can squash with your fingers when dropped into the iced water. If it sticks to your fingers when you press it, continue to boil and test the mixture every couple of minutes.
Step 5
Add lemon extract and sea salt then beat the mixture well. Leave to cool in pan for 10 minutes. Beat the caramel again. Leave for 5 minutes then beat again. Pour into the tin and level with the back of a spoon or offset spatula.
Step 6
Refrigerate for at least 3 hours, or until completely firm. Remove the caramel from the tin, transfer to a chopping board and slice into 78 (13×6) pieces with a sharp knife.
Grease and line the tin with baking paper leaving a little excess to help lift the caramel out. Place a glass of cold water in the freezer (or in the fridge with ice cubes).
Place all of the ingredients, apart from the lemon extract and sea salt, into a large, dry saucepan over low heat. Stir continuously until all of the ingredients have melted and combined.
Once the mixture has reduced and darkened, carefully dip a teaspoon into the pan and drop a little into the glass of cold water. It should become a soft, pliable ball you can squash with your fingers when dropped into the iced water. If it sticks to your fingers when you press it, continue to boil and test the mixture every couple of minutes.
Add lemon extract and sea salt then beat the mixture well. Leave to cool in pan for 10 minutes. Beat the caramel again. Leave for 5 minutes then beat again. Pour into the tin and level with the back of a spoon or offset spatula.
Refrigerate for at least 3 hours, or until completely firm. Remove the caramel from the tin, transfer to a chopping board and slice into 78 (13×6) pieces with a sharp knife.
