Ingredients
Equipment
Method
- Prepare the baking tray: Line your baking tray (approximately 20cm x 20cm) with parchment paper, allowing some overhang for easy removal later.
- Make the caramel base: In a medium saucepan, combine the granulated sugar and butter over medium heat, stirring until the mixture melts and becomes golden brown.
- Add cream and flavors: Remove the saucepan from heat and carefully stir in the heavy cream, lemon juice, lemon zest, vanilla extract, and salt. Return to heat, and continue cooking until the mixture reaches 115°C (240°F) on a candy thermometer, approximately 5-10 minutes.
- Texture check: The mixture should be thick and syrupy. Pour the caramel into the prepared baking tray.
- Cool down: Let the caramel cool at room temperature for about 15 minutes or until set.
- Add date caramel: Drizzle the date caramel over the cooled lemon caramel while it's still slightly warm, creating a beautiful marble effect.
- Cut into pieces: Once completely cool, use the overhanging parchment paper to lift the bar from the tray. Cut into desired pieces with a sharp knife.
- Garnish and serve: Optionally sprinkle with sea salt flakes and serve. Enjoy your homemade chews!
Nutrition
Notes
Feel free to experiment with the flavors! If you're looking for a different twist, try adding some citrus zest like orange or lime to the caramel for extra brightness.
These chews store well in an airtight container for up to a week—just make sure to keep them in a cool place to maintain their crunch.
If they get a bit sticky, pop them in the fridge for a few minutes before serving.
Happy cooking!
These chews store well in an airtight container for up to a week—just make sure to keep them in a cool place to maintain their crunch.
If they get a bit sticky, pop them in the fridge for a few minutes before serving.
Happy cooking!