Salted but­ter caramels

Weekend Witness - - Arts -

Yields: Two trays (16 cm x 20,5 cm x 3 cm) In­gre­di­ents 1 kg sugar. 150 g glu­cose. 800 g salted but­ter. 500 ml cream. Method 1. In a pot, melt the sugar, glu­cose and but­ter. 2. Once all the crys­tals have dis­solved, add the cream and bring to 122˚C. 3. Line a meat tray with bak­ing pa­per. 4. Fill the tray with the caramels and leave to set at room tem­per­a­ture. Cut into de­sired shapes.

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