Lemon and Honey Caramels –

Name: Lemon and Honey Caramels –
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; 14oz tinned condensed milk (or coconut condensed milk); 15oz raw honey (or vegan alternative); 4oz butter, cubed (or vegan alternative); 4fl. oz freshly squeezed lemon juice; Medium saucepan; 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).; 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.; Step 3 Increase to a medium-high heat, bring to a rolling boil and cook for roughly 10 minutes, stirring continuously.; 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.

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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...

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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
14oz tinned condensed milk (or coconut condensed milk)
15oz raw honey (or vegan alternative)
4oz butter, cubed (or vegan alternative)
4fl. oz freshly squeezed lemon juice
Medium saucepan
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).
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.
Step 3 Increase to a medium-high heat, bring to a rolling boil and cook for roughly 10 minutes, stirring continuously.
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.