X'mas is fast approaching. I guess you would have long back started off the preparation by soaking the dry fruits for the Fruit cake and also fermenting the grapes for the awesome homemade grape wine, to pair with the cake. If you have not done it yet, then I am sorry I really can't help you make a homemade grape wine because it would need those number of days to age, to achieve a perfect grape wine. But if you have not soaked up the fruits yet, then may be I could be of some help. The Fruit cake recipe that wouldn't require your fruits to be soaked for days is here.
Now this post is about making your caramel that goes into the fruit cake that I was talking about. You could make the caramel syrup in bulk if you make too many number of cakes at home for X'mas. So that with every batch of cake that you make, you don't have to go through the overhead of making this caramel syrup every time. If stored in a dry and air tight bottle in the refrigerator, they stay good for months. So every time you have to make a Fruit cake or Pudding, you just pull it out of the refrigerator and use it.
Now this post is about making your caramel that goes into the fruit cake that I was talking about. You could make the caramel syrup in bulk if you make too many number of cakes at home for X'mas. So that with every batch of cake that you make, you don't have to go through the overhead of making this caramel syrup every time. If stored in a dry and air tight bottle in the refrigerator, they stay good for months. So every time you have to make a Fruit cake or Pudding, you just pull it out of the refrigerator and use it.
