Hard Caramels

Ingredient

2 cups sugar 

180g butter 

4 tablespoons golden syrup

1 1/2 cup liquid glucose

1 cup condensed milk

500g dark chocolate , chopped

1- Brush base and sides of a 20cm square cake tin with melted butter or oil . Line base and sides with baking paper ; grease paper combine sugar , butter , golden syrup , glucose and condensed milk in medium heat without boiling until butter has melted and sugar has dissolved completely . brush sugar crystals from the sides of pan with a wet pastry brush

2- Bring to boil , reduce heat slightly and boil , stirring for about 10-15 minutes , or until a teaspoon of mixture drooped into cold water reaches hard ball stage . If using a sugar thermometer mixture must reach 122'C

3- Remove from heat immediately . pour into prepared tin and leave to cool . while caramel is still warm . mark squares with an oiled knife ; when cold , cut into squares

4- Line four 32 x 28 cm oven trays with aluminium foil . place chocolate in a small heatproof bowl . stand bowl over a pan of simmering water , stir until smooth . remove from heat , cool slightly . Using two forks , dip caramels coat . lift out , drain excess chocolate , then place on prepared trays . leave to set . store hard caramels in an airtight container in a cool , dark place for up to four weeks