- 1 cup (250ml) double (thick) cream
- ¾ cup (180ml) condensed milk
- 1 cup (250ml) light corn syrup
- 1 cup (220g) caster sugar
- ¼ cup (60ml) water
- 60g butter, chopped
- 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 small, deep-sided saucepan over high heat and stir until the sugar is dissolved. Bring to the boil and cook (do not stir) until the temperature reaches 120ºC (250ºF) on a sugar thermometer. Reduce heat to medium, add the butter and warm cream mixture (the temperature will drop on the thermometer) and cook, stirring continuously, until the temperature reaches 110ºC (230ºF)+. Immediately remove caramel from heat.
- Carefully spoon into a lightly greased 20cm-square tin lined with non-stick baking paper and allow to cool for 2–3 hours or until set. Do not refrigerate. Cut into squares to serve. Makes 16
TIPS + TRICKS:
+ It’s important to stir continuously when you have added the butter and milk to ensure the mixture doesn’t stick to the sides of the pan, at this will give the caramel a burnt flavour.
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