Ingredients :
- as needed spray sunflower oil
- 470 ml can of full fat coconut milk
- 180 ml light corn syrup / golden syrup
- 350 g granulated sugar
- 180 ml water
- 1 tsp vanilla extract
Method :
- Line an 8" square cake tin or glass dish with greaseproof / parchment paper. Spray the paper with oil and set aside
- Combine the coconut milk, vanilla and syrup in a large, deep pan over a medium heat, stirring until the mixture is warm and the syrup has just dissolved into the milk. Remove the pan from the heat and set aside
- Add the sugar and water to another pan and heat, without stirring, until the sugar has dissolved and turned a golden colour. It will take a little while, around 20 minutes maybe. A candy thermometer should read 154C / 310F
- Quickly pour the sugar into the coconut milk. It will spit so be careful! Put the coconut milk pan back on the stove on medium-low and keep stirring to dissolve the caramel sugar into the mixture
- Then turn the heat up to medium-high and cook, stirring continuously until the thermometer reads 115C / 240F or soft ball stage. It will bubble and rise furiously at the beginning but it will settle down a bit when the temp creeps up. Again this will take a wee while
- Pour quickly into the cake tin and let stand at room temperature for 24 hours until set
- Release from the tin and cut into 1" cubes. It"s easiest to cut if you wet your sharp knife in the spray oil between slices
- Wrap any extra caramels in parchment paper and store in an airtight container for up to a week
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