Ingredients
Equipment
Method
- Line a 20x20 cm baking dish with parchment paper for easy removal and set aside.
- In a medium saucepan, combine granulated sugar, butter, and heavy cream over medium heat. Stir continuously until everything is melted and well incorporated.
- Add the lemon zest, lemon juice, vanilla extract, sweetened condensed milk, and sea salt to the saucepan. Keep stirring until the mixture is smooth and slightly thickened, about 5 minutes.
- Increase the heat to medium-high, allowing the mixture to come to a gentle boil. Cook for an additional 10-15 minutes, stirring regularly, until it reaches a deep caramel color and firm ball stage (approximately 120°C / 248°F).
- Remove from heat and pour the mixture into the prepared baking dish, spreading it evenly with a rubber spatula.
- Allow the caramel to cool at room temperature for about 30 minutes, then transfer to the refrigerator to set for 30 minutes.
- Meanwhile, prepare the yogurt cream by mixing plain yogurt with honey or maple syrup until smooth and well combined. Adjust sweetness as desired.
- Once the caramel is set, cut it into small squares or rectangles and serve topped with a dollop of yogurt cream and extra lemon zest, if desired.
Nutrition
Notes
For a delightful variation, try substituting the lemon with lime or orange for a differing zest! If you're looking for a lower sugar option, you can experiment with sugar substitutes or reduce the amount of honey in the yogurt cream. These caramel chews can be stored in an airtight container at room temperature for up to a week. For the best texture, enjoy them within the first few days. Happy cooking, and get creative with your flavors!