It’s entirely possible (and preferable), that anyone reading this is doing so snug at home, relaxed and ready for Christmas with the presents all wrapped, the food all bought, drinks all chilling in the fridge… if so, I salute you and you can keep that smug smile on your face for as long as you like!

If you’re a present or two short, or you want that homemade touch without bags of effort then I hope I can help. Firstly, who doesn’t like salted caramel? Or homemade sweets? Secondly, these homemade salted caramel sweets are quick and pretty easy to make (if you keep an eye on them), and they only need a couple of hours to set, so they can be made this evening or tomorrow morning and be ready in time for Christmas day. Thirdly, they are made from things you probably have lying around the house anyway – the only exception possibly being a sugar thermometer*.

*In which case, a jar of salted caramel sauce would also make a nice present for someone – just follow the recipe until the sugar thermometer goes in, and instead, cook on a medium heat for another 3 minutes, then pour into a jar or bottle.

So without further ado, I give you:

Salted Butter Caramels

85g granulated sugar

100ml double cream

40g butter

30ml honey

1/2 tsp salt (plus extra if desired)

You will need a sugar thermometer and a loaf tin (or equivalent) for this recipe

Recipe taken (and adapted slightly) from A Beautiful Mess via Rachel Khoo

Line a loaf tin or square tray with baking/greaseproof paper and set aside – this will be what the caramels set in. Put the sugar in a medium saucepan with 2 tablespoons of water. Cook over a medium/high heat until the sugar dissolves and starts to bubble. Keep cooking the sugar syrup until it turns a dark amber colour (see photo above). This can take a few minutes but the colour/smell can change quite quickly so keep an eye on it and take it off the heat as soon as it looks ready.

Once you’ve taken it off the heat, add in the rest of the ingredients – the mixture will bubble up and may spit at you so be a bit careful! When stirred in, put the saucepan back on the heat and add the sugar thermometer. Heat the mixture until the temperature on the sugar thermometer reaches the ‘hard ball’ stage (260F). As soon as the temperature hits 260F remove from the heat and pour into the prepared loaf pan or dish you are setting the caramels in. If you wish, you can add some more flaked sea salt to the top of the caramel.

Let the caramel cool for a couple of hours before cutting into squares or strips and wrapping in baking/greaseproof paper. I found cutting with a greased knife made it a smoother process.

And Voila! You have another tasty little homemade gift for someone 🙂

Here’s a photo of my salted caramels and Limoncello/Arancello bottles ready to be given to family this Christmas!

All that remains is to say:

Because if a clown and hoop la-ing pigs doesn’t say Merry Christmas, what does?!