Desserts, Vegan, Vegetarian
Lemon and Honey Caramels
Recipe by Greens of the Stone Age
Tip: Cooking Mode
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Cooking method:
Standard
- Prep Time: 30 mins
- Cook Time 30 mins
- Setting Time 3 hours
- Total time: 4 hours
- Skill Medium
- Serves 78 people
Lemon and Honey Caramels
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.
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Dairy
Ingredients
- 400g tinned condensed milk (or coconut condensed milk)
- 450g raw honey (or vegan alternative)
- 120g butter, cubed (or vegan alternative)
- 125ml freshly squeezed lemon juice
- Zest of 1 lemon
- Yellow gel food colouring (optional)
- 1 tsp lemon extract
- Generous pinch sea salt
Cooking mode
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Method
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Step 1
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).
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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.
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Step 3
Increase to a medium-high heat, bring to a rolling boil and cook for roughly 10 minutes, stirring continuously.
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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.
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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.
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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.
