Makes 20 (See pho­to­graph, page 87) 1¼ cups dou­ble cream 2½ cups white sugar 100g un­salted but­ter, chopped 2 tea­spoons vanilla ex­tract 1 cup golden syrup ½ tea­spoon pep­per­mint ex­tract 100g dark cho­co­late, melted

Line base and sides of a 20cm square slice pan with bak­ing paper, al­low­ing sides to over­hang. Place cream, sugar, but­ter, vanilla, golden syrup and pep­per­mint ex­tract in a large saucepan, and stir over a high heat un­til sugar dis­solves and mix­ture boils. Re­duce heat to medium and cook, without stir­ring, for 10–15 min­utes or un­til tem­per­a­ture reaches 124°C on a candy ther­mome­ter. Set aside for 5 min­utes to cool. Pour caramel into pre­pared pan. Set aside at room tem­per­a­ture for 8 hours or overnight un­til firm. Re­move caramel from pan and driz­zle with cho­co­late. Al­low cho­co­late to set be­fore slic­ing into pieces to serve. TIPS Candy ther­mome­ters are avail­able at kitchen­ware stores and some su­per­mar­kets. They take the guess­work out of heat­ing creams and syrups for sweet treats like this. If the caramel is a lit­tle too soft to cut, place it in the re­frig­er­a­tor for 10 min­utes to firm up slightly. NOTE Store caramels in an air­tight con­tainer be­tween sheets of bak­ing paper. Serve at room tem­per­a­ture.

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