Crunchy caramel bites

250g butter, chopped
2¼ cups firmly packed light
brown sugar
395g can sweetened
condensed milk
1 cup light corn syrup
(see Cook’s tips, this page)
Pinch salt
1½ tsp vanilla essence
1 cup coarsely chopped pecans

1 Line a 20cm square cake tin with baking paper, allowing a 2cm overhang on all 4 sides.

2 Melt butter in a 12-cup heavy-based saucepan over low heat. Add sugar, sweetened condensed milk, corn syrup and salt and mix well. Cook, stirring over medium-high heat until mixture comes to the boil. Clip a candy thermometer to the side of the pan. Reduce heat to medium. Continue to boil the mixture, adjusting heat as necessary to maintain a steady boil, stirring often, for 20-25 minutes or until thermometer registers between 120-135°C (250-265°F), at firm-ball stage. For details on candy thermometers, see Cook’s tips on page 82.

3 Remove saucepan from heat, then remove thermometer. Stir in vanilla and ¾ cup of pecans. Quickly pour mixture into prepared tin. Sprinkle mixture with remaining pecans. Leave in tin to cool on a wire rack at room temperature for 3 hours.

4 Use baking paper to lift caramel from tin. Cut into small squares. Wrap each square in waxed paper and store at room temperature. Unwrap to serve.

To give as a gift: Unwrap caramel, put in paper cases, then put in a lovely gift box.

1½ cups white sugar
150ml evaporated milk
125g butter, chopped
2 cups baking marshmallows
(Mallow Bakes)
250g good quality dark
chocolate, chopped
1 Tbsp orange liqueur (such as
Grand Marnier)
2 tsp finely grated orange rind
½ cup dried cranberries, finely
chopped (see Cook’s tips,
this page)
Cocoa powder, to serve
(optional)

Coating
375g good quality dark
chocolate, chopped
2 Tbsp vegetable oil

1 Put sugar, evaporated milk and butter in a saucepan and cook, stirring over medium-high heat until mixture comes to the boil. Reduce heat to medium; continue cooking for 6 minutes, stirring constantly.

2 Remove saucepan from heat. Add marshmallows, chocolate, orange liqueur and orange rind. Stir mixture until marshmallows have melted and are smooth. Stir in cranberries and beat with a wooden spoon for 1 minute. Transfer mixture to a large bowl. Cover and refrigerate for 1½ hours or until firm.

3 Using about 1½ teaspoons of chocolate mixture per truffle, roll mixture into small balls (make sure your hands are cold). Cover truffles and freeze for 30 minutes or until firm.

4 To make coating: Microwave dark chocolate in a heatproof, microwave-safe bowl, uncovered, on MEDIUM for 2-3 minutes, stirring every minute with a metal spoon until chocolate has melted and is smooth. Stir in oil. Stand for 5 minutes to cool slightly.

5 Line an oven tray with baking paper. Use 2 forks to dip truffles, one at a time, in the melted chocolate. Let excess drip back into the bowl, then put truffles on prepared tray. Stand at room temperature until chocolate has set. Refrigerate truffles for
30 minutes or until firm.

6 To serve, sprinkle with cocoa powder, if desired.

To give as a gift: Put truffles on a plate and dust with cocoa. Cover plate with Cellophane and decorate with ribbon.

For more information on the Christmas issue of Family Cirlce please click here.