Sultana Caramels

Ingredients

• 2 cups Granulated Sugar
• 0.5 cup Whole Milk
• 0.25 cup Molasses
• 0.25 cup Unsalted Butter (Equivalent to 4 tablespoons or 56 grams)
• 2 ounces Unsweetened Baking Chocolate (Chopped, typically 2 squares)
• 1 teaspoon Vanilla Extract
• 0.5 cup Walnuts (Chopped, or hickory nuts)
• 2 tablespoons Sultana Raisins
• 0.125 teaspoon Salt (A pinch, optional, to balance sweetness)

Instructions

1. 1Lightly butter an 8x8 inch (20x20 cm) square baking tin or line it with parchment paper, leaving an overhang on two sides to easily lift the caramels later. Measure out all your ingredients and chop the walnuts and chocolate if not already in small pieces.
2. 2In a heavy-bottomed saucepan, melt the butter over medium heat. Once melted, add the granulated sugar, whole milk, molasses, and a pinch of salt. Stir well to combine all ingredients.
3. 3Bring the mixture to a rolling boil over medium-high heat, stirring occasionally to prevent scorching. Once boiling, continue to boil for seven minutes. For best results, use a candy thermometer and aim for 235°F (113°C) for a soft-ball stage.
4. 4Remove the saucepan from the heat briefly and add the chopped unsweetened baking chocolate. Stir continuously until the chocolate is completely melted and incorporated into the caramel mixture. Return the saucepan to the heat and boil for another seven minutes, or until the mixture reaches 240°F (116°C) on a candy thermometer, which is a firm soft-ball stage.
5. 5Remove the saucepan from the heat. Let the caramel mixture cool undisturbed for about 10 minutes, or until it reaches approximately 180-200°F (82-93°C). This cooling period is crucial for achieving a creamy texture when beaten.
6. 6Once slightly cooled, begin to beat the caramel mixture vigorously with a wooden spoon or electric mixer until it becomes thick and creamy. This may take 3-5 minutes. Immediately add the chopped walnuts, Sultana raisins, and vanilla extract. Stir quickly to distribute them evenly, then pour the caramel at once into the prepared buttered tin.
7. 7Allow the caramels to cool completely at room temperature for at least 2 hours, or until firm. Once firm, you can cool them slightly in the refrigerator for easier cutting if desired. Using a buttered knife, mark the caramels into squares while still in the tin. Once fully set, you can cut them completely and wrap individual pieces in wax paper or parchment paper.