Ingredients :
- 300 g (240 ml) sweetened condensed coconut milk, see my recipe or use Natures Charm brand
- 240 ml golden syrup / light corn syrup
- 200 g soft brown sugar
- 200 g white sugar
- 112 g gold foil Stork margarine
- 2 tsp vanilla extract
- 1/4 tsp sea salt
Method :
- Line an 8"x 8" square cake tin with parchment paper
- Put all of the ingredients into a microwaveable bowl
- Heat on high for 3 minutes, stir, then heat in 2 minute increments, stirring inbetween, until the mixture is visibly bubbling / boiling. This will take 6 - 8 minutes depending on the wattage of your oven
- Keep it boiling and check every minutes for set, stirring well after each minute. To do this, get a cup of ice cold water and drop a teaspoon of caramel into it
- When you are able to make a soft ball out of the chilled caramel it"s ready
- Stir well again then pour into the lined tin and let it cool at room temp. This caramel doesn"t require a 24 hour set like my stovetop version. It only needs around 5 - 6 hours
- Release and cut into squares or bars
- Wrap each piece in parchment paper to store
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