Chrissie Caramels

These are yummy – I have to admit I make double batch now as we ‘test’ so many of them we don’t have a lot left to package as gifts let alone leave out for Santa…

45g butter (or marg if you must)

750g soft caramels

3 tablespoons low fat milk

2 cups of unsalted cashews

1 cup unsalted walnuts or almonds

Put the caramels, butter & milk in the microwave (well in a bowl then in the microwave!) and heat on high for 1 minute then stir.

Heat for another minute & stir.

Heat for another minute & stir (see the pattern yet?!)

Mixture should now be smooth – if not, heat for another 30 – 6 seconds and stir.

Stir in the nuts until they’re covered in caramel.

Line a baking tray (foil, baking paper, whatever) then drop teaspoonful of the mix onto the tray.

Once it’s set, drizzle some melted chocolate over the top. If I have time, I use white & brown chocolate for an even nicer effect, but one chocolate or none works well too.

Store in an airtight container if you can resist eating them! Oh, and you can use other sorts of nuts or even mixed nuts if you prefer (mixed nuts makes it a bit cheaper if you’re on a budget but it’s a pretty cheap gift anyway.)

Santa’s 20 cent biscuits (millionaire’s shortbread)

Some years ago, my daughter called the shortbread we made for Santa 5 cent biscuits (why? who knows! She was only 2 at the time!) We’ve now found a recipe for millionaires shortbread in a school book and this year we’ll make 20 cent biscuits 🙂

Make shortbread as usual  and let it cool.

Heat a tin of condensed milk with 25g brown sugar and 25g butter until it simmers – don’t leave it to sit or it’ll stick. Keep stirring as it cools and thickens.

Spread the caramel over the shortbread and let it cool completely.

Leaving Santa a snack of shortbread on Christmas EveMelt some good chocolate ( a 250g packet gives a generous covering plus a little reward for the chef!) and pour it over the top.

Cool, slice and put on a plate for Santa – or for me! Yummy and easy – what more can you ask for in a recipe!

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