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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 14 |
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I have to just gotta dig out my thermometre for this recipe! Another find in my favourite paper The Weekly Times by Jeremy Vincent Jusr can't waot to try these. Until I make these I am not sure of the cooking time. . Ingredients:
1 cup caster sugar |
3/4 cup cream |
3/4 cup golden syrup |
100 g sliced almonds |
1 orange, zest of |
Directions:
1. Spray about 30 mini muffin papers with non-stick cooking spray, and set aside.
2. Stir together the sugar, cream and golden syrup in a medium saucepan over a gentle heat. Bring to a boil and insert a sugar thermometer into the liquid; cook, without stirring, until the mixture reaches 120°C
3. Remove liquid from the heat and stir in the almonds and orange zest.
4. Using a small spoon, fill each mini muffin paper half full with the caramel mixture; let cool completely before putting them in the refrigerator until you are ready to serve.
5. Store in the fridge in an air-tight container.
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