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Prep Time: 1 Minutes Cook Time: 0 Minutes |
Ready In: 1 Minutes Servings: 6 |
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These sticky little treats are delicious, and make great gifts. I got this recipe from the Bonnie Gordon School's french pastry class. **In the event of a caramel burn** Do not pull the caramel off of your skin. Wait for it to cool, and run your skin under cold water. Ingredients:
190 g sugar |
150 g liquid glucose or 150 g white corn syrup |
35 g water |
2 ml vanilla extract |
30 g honey |
250 ml 35% cream, warmed slightly (about 75*c) |
25 g unsalted butter |
50 g cashews |
Directions:
1. Place sugar, glucose and water into a large saucepan.
2. Simmer over medium low heat, stirring occasionally, until the sugar is completely dissolved and a clear syrup has formed.
3. Increase heat to medium high and continue cooking (without stirring) until the temperature reaches 148*C (brushing sides of the pot with clean water to remove any cyrstals that may form).
4. Add vanilla, honey, cream and butter, cook until mixture reaches 115*C, stirring occasionally.
5. Add cashews and continue to cook 124*C (or desired colour is achieved).
6. Immediately pour out into a parchment lined 8 x 8 pan.
7. Let cool completely. Cut into desired shapes and seal artight for up to 3 weeks.
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