It’s officially that time of year again; the lights are up, the ads are out, the nights are getting boozier… it’s Christmas whether you like it or not.

Sure, some might say it’s a bit early to get the Christmas paraphernalia out, but I for one am all over it – give me a gingerbread latte with a shot of whisky and I’ll be marvellously content cozied up in my Slanket* with Home Alone 2 on repeat.

(Also, December: the only month where you can get fat gracefully.)

You may remember last year I posted a similar recipe and moaned about how broke I tend to be at this time of year (I absolutely needed three of those cashmere jumpers, didn’t I), so it’s fair to say I get a little resourceful with my gift giving. Enter these beauties, chocolate covered and deliciously decadent. These really aren’t as daunting as they may seem, it’s more a case of patience and trying not to burn yourself, the caramel, or your pan.

So there you have it, I’ll leave you with this bomb recipe to add to your budget Christmas 101 repertoire – plus a pretty great soundtrack to go with it (courtesy of Cereal Magazine)

*the best gift ever received, not giving it up never ever ever

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Dark Chocolate Covered Caramels

Makes 60 caramels

Ingredients

150g soft light brown sugar

125g golden syrup

100g unsalted butter, cut into cubes

250ml thick double cream

150g caster sugar

200g dark chocolate

Decorative sugar pieces (if using)

Method

You’ll need a candy thermometer for this recipe.

1. Firstly prepare a tin for your caramel to set in by lining it with parchment paper.
2. In a pan add the brown sugar, golden syrup, butter and cream and place over a low heat. Heat the mixture until smooth and hot, stirring occasionally. Remove the pan from the heat and set aside.
3. In a heavy duty pan add the caster sugar and 3 tablespoons of water, and start to dissolve over a low heat. Once dissolved you can bring the heat up a little, keep melting the sugar syrup until it caramelises and turns amber in colour. NOTE: You don’t want to stir the syrup unless there are specific spots where the sugar isn’t melting, rather whirl the pan.
4. Once the sugar syrup has caramelised and turned a gorgeous dark amber colour, remove the pan from the heat and pour in the cream mixture, while exercising caution – this stuff is H O T.
5. Put the pan back on the heat and pop your candy thermometer in. Bring the mixture up to 260°f and then immediately remove from the heat and pour into your prepared tin (if you fancy it you can sprinkle all or half with salt flakes).
6. Leave (out of the fridge) for at least 5 hours or overnight before cutting into small squares.
7. To chocolate coat the caramels, melt the dark chocolate in a glass bowl set above a pan of simmering water. Once melted, use a fork to dip a caramel square into the chocolate, then lift it out and let the excess chocolate drip off. Place the square on parchment paper to set, and decorate with sugar pieces if using. Continue with the rest of the caramels.

These will keep for a good 2 weeks stored in an air-tight container.

So it’s getting to that time of year… the BEST time of year. Fine, I won’t start wearing my Christmas jumpers and cheer until the 1st December, but I will start prepping for Christmas lunch (yes, really) and thinking about gifts. Haters gonna hate.

A few years ago I made homemade gifts for some of my friends, partly because I was totally broke yet didn’t want to come across as a total Scrooge. This was back when salted caramel was having a ‘thing’ and everywhere I looked there was salted caramel this and salted caramel that. It seemed like a sign, so off I went and picked up a cheap candy thermometer to get the party started. The resulting caramels were deeelicious, and received as thoughtful and “so cute”. Winning.

Finding myself in a similar predicament to that cold and penniless Christmas, I’m getting my Martha Stewart on once again and am planning an array of homemade treats to gift to friends. I’m thinking jams, nut butters, cookies – the works. And these devilishly buttery salted caramels are definitely making a comeback.

Although these sticky sweet mouthfuls of joy may seem intimidating, it’s more about patience and keeping a watchful eye on the temperature than actual skill. Heat two pans of cardiac arrest, mix them together and heat again – voilà.

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SALTED BUTTER CARAMELS

Makes 60 caramels

Ingredients

150g soft light brown sugar

125g golden syrup

100g unsalted butter, cut into cubes

250ml thick double cream

150g caster sugar

1 teaspoon vanilla bean paste

Smoked sea salt flakes

Method

You’ll need: a candy thermometer, parchment paper to wrap the candies in, or if you’re a fancy so and so, candy wrappers.

1. Firstly prepare a tin for your caramel to set in by greasing with sunflower oil and lining with parchment paper.
2. In a pan add the brown sugar, golden syrup, butter and cream and place over a low to medium heat. Heat the mixture until smooth and hot, stirring occasionally. Remove the pan from the heat and set aside.
3. In a heavy duty pan add the caster sugar and 2 tablespoons of water, and start to dissolve over a low heat. Once dissolved you can bring the heat up a little and keep melting the sugar syrup until it caramelises and turns amber in colour. NOTE: You don’t want to stir the syrup unless there are specific spots where the sugar isn’t melting, rather whirl the pan.
4. Once the sugar syrup has caramelised, remove the pan from the heat and pour in the butter and cream mixture, while exercising caution – this stuff is H O T.
5. Put the pan back on the heat and pop your candy thermometer in. Bring the mixture up to 250°f and then immediately remove from the heat. Stir in about 1/2 teaspoon of smoked salt and a teaspoon of vanilla bean paste, then pour into your prepared tin and sprinkle the top with extra smoked salt.
6. Leave (out of the fridge) for at least 5 hours or overnight before cutting into small squares and wrapping individually. These will keep for a good 2 weeks stored in an air-tight container.

First time? The first time I made caramels I followed David Lebovitz’ recipe, which provides detailed advice and guidance for anyone making caramels for the first time. He instructs to heat the caramel until 260°f, basically resulting in a slightly firmer candy. The above recipe makes beautiful, melt in your mouth, soft candies.