Mix condensed milk, butter and sugar in a saucepan, bring to the boil, continue cooking over low heat until the mixture has a brownish color, spread on baking paper and leave to dry. Sounds easy?
As we learned over the course of three long project mornings, cooking caramels requires a lot of patience, dedication and sugar tolerance. The reward was a real flow experience, a state of complete immersion that some of the students achieved through their amazing stamina. And the result was worth the effort: delicious soft caramel toffees in various flavors.
For those who want to try it out themselves, here is our secret to success, which we finally discovered after a few failed attempts: stir slowly for up to an hour (!) at low heat. The sweet smell of caramel permeated the school building and attracted many people who wanted to try it. At the Annual Day, we were able to hand out 200 lovingly packed bags to the guests. However, they were far too good to throw at the carnival parade. With loud cries of “Kamelle-Kamelle”, store-bought caramel candies were thrown at the jolly crowd instead.
Kra/Tse
