| Servings | serves |
Ingredients
- 1 cup Double Cream thick
- 3/4 cup Sweetened Condensed Milk
- 1 cup Corn Syrup light
- 1 cup Caster Sugar
- 1/4 cup Water
- 60 grams Butter
- Sea Salt Flakes
Ingredients
| |
Instructions
- Place the cream and condensed milk in a small saucepan over low heat and stir until just warm. Set aside and keep warm.
- Place the corn syrup, sugar and water in a medium saucepan over high heat and stir until the sugar is dissolved.
- Insert a sugar thermometer, bring to the boil and cook until the temperature reaches 120C.
- Reduce heat to medium, add the butter and warm cream mixture (the temperature will drop on the thermometer) and cook, stirring continuously to ensure the mixture does not stick, until the temperature returns to 120C.
- Remove the caramel from the heat and pour onto a well-greased 20 cm-square baking tray. Sprinkle with the salt and allow to cool completely. Do not refrigerate.
- Turn caramel out and cut into thin fingers. Wrap in non-stick baking paper to serve. Makes 36.
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