A simple recipe for wartime caramels eaten in our family during the second world war when so many ingredients were rationed.
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110g caster sugar
110g golden syrup
150ml evaporated milk
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Method Prep:10min › Cook:30min › Ready in:40min
Put the sugar, syrup and milk in a saucepan and heat gently until the sugar has dissolved. Bring to the boil for 10 minutes, then test a drop in a cup of cold water. If it becomes firm quickly it is ready; if not, boil longer and test again. Pour into a greased tin and allow to cool.
When cool, turn out onto a surface and cut into bite-sized squares. Serve.