I’ve made caramels twice before this, and this might just be my favorite. The golden syrup gives it a hint of smoky flavor that’s quite enchanting. Remind me again what this recipe is called? Because I completely forgot to add the vanilla. But guess what, the caramels still tasted awesome!

It’s shocking how many eggs go into lemon curd, one could probably fry a lemon omelet with the stuff. I was busy taking pictures of the thickening mixture and in a matter of seconds, the curd started developing disturbingly solid-ish lumps. The curd turned out quite tasty after sieving out the egg scramble (I didn’t taste those, thank you), albeit a little eggier than I’d like. Serves me right for not watching it more closely.
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