Creamy Caramels.
(Sweet, Women's Weekly, ACP Books)
1 cup (220g) castor sugar
90g unsalted butter
2 tbs golden syrup
1/3 cup (115g) glucose syrup
1/2 cup (125ml) sweetended condensed milk
1. grease a 19cm-square cake tin. (I sprayed mine with vegetable oil and lined with glad bake too)
2. Combine all ingredients in a medium heavy-based saucepan; stir over heat, without boiling, until all sugar is dissolved.
3. Bring to a boil; boil, stirring, for about 7 minutes or until mixture is a caramel colour. allow bubbles to subside; pour into pan, stand 10 minutes.
4. Mark squares using greased metal spatula. cool before cutting.
Makes 81.
I've taken a pic of the tips for marking caramel for you too.
oooooOOOOO yummy!!!!!!!!!!! I might try this this arvo!!! BTW what is glucose syrup? Wonder if you can substitute corn syrup?
ReplyDeleteGlucose syrup and corn syrup are the same thing..ha!
ReplyDelete