Ingredients
Instructions
Combine all of the ingredients in a thick-bottomed saucepan or a nonstick saucepan (we prefer a thick-bottomed saucepan). Cook it for 30 to 40 minutes at about 40% of maximum heat; it should just barely bubble.
Stir the caramel mixture frequently, especially for the first 15 minutes. Watch for the caramel to become thick and brown.
Pour the mixture into a 15×20 cm greased or baking paper-lined tin. If desired, top with coarse sea salt and place in the refrigerator to set. This will take about two hours. Store in the refrigerator.
Tips: Feel free to mix chopped nuts into the caramel. You can also add 1 tbsp of cocoa to make chocolate caramels.
Nutritional information
| Per 100 g | |
|---|---|
| kcal | 317 g |
| protein | 2 g |
| carbohydrates | 4 g |
| fat | 33 g |
| fiber | 4 g |