delicious - - ON TREND -

Be­gin this recipe around 4 hours ahead. You will need a su­gar ther­mome­ter.

11/ 2 cups (325ml) dou­ble cream 2 x 395g cans sweet­ened

con­densed milk 200g salted but­ter, chopped 1 cup (220g) caster su­gar 1 cup (280g) glu­cose syrup Grease base and sides of a 20cm square cake pan and line with bak­ing pa­per.

Place cream, con­densed milk and but­ter in a small saucepan over medium-low heat and stir un­til the but­ter melts. Set aside.

Place su­gar, glu­cose and 1/ 2 cup (125ml) wa­ter in a medium saucepan over high heat and stir un­til the su­gar is dis­solved. Bring to the boil and cook un­til 120°C on su­gar ther­mome­ter. Re­move from the heat and, us­ing a plas­tic spat­ula, stir through the cream mix­ture (be care­ful, it may spit). Re­turn to medium-low heat and cook, stir­ring con­tin­u­ously, un­til 112°C on ther­mome­ter. Pour into pre­pared pan, sprin­kle with 1 tsp salt flakes and al­low to cool com­pletely, then chill for 2 hours. Turn caramel out onto a chop­ping board and cut into 36 squares to serve.

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