Food_Heaven_-_October_2019

Salted caramel

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MAKES ONE 20CM TRAY
120g (4oz) demerara sugar
120g (4oz) golden caster sugar
30ml (1fl oz) golden syrup
20ml (4 tsp) Bonne Maman Salted
Caramel
1 tsp butter, plus extra for greasing
2 tsp bicarbonate of soda

1 Put the sugars, syrup, caramel and
butter in a heavy-based pan with 3 tbsp
water. Generously grease a shallow tin,
about 20cm (8in) square, with butter.
2 Put the pan over a gentle heat and stir
until the butter has melted and the
sugars dissolve. Turn up the heat slightly
and bring to the boil. Bubble until the
mixture reaches 138°C/280°F on a sugar
thermometer and is a deep golden
colour. This can take up to 10 minutes.
3 When the mixture reaches the
temperature, take the pan off the heat
and quickly stir in the bicarbonate of
soda. The caramel will puff up.
4 Pour the bubbling mixture into the tin
and leave to set for at least 1 hour.
5 When cold and firm, break into rough
shards and store in an airtight jar.

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MAKES ABOUT 20

75g (2¾oz) golden syrup
75g (2¾oz) black treacle
50g (1¾oz) Bonne Maman Bitter
Orange Marmalade
125g (4½oz) light soft brown sugar
75g (2¾oz) butter
¼ tsp cream of tartar

1 Line a shallow baking tray with non-
stick baking parchment.
2 Measure all the ingredients into a
deep, heavy-based pan and place over a
gentle heat. Stir until the butter has
melted and the sugar dissolves.
3 Turn up the heat slightly and bring to
the boil. Bubble until the mixture
reaches 140°C/284°F on a sugar
thermometer, then pour into the tray.
4 Wait until the tof fee is cool enough to

handle, then cut into even pieces with

scissors. Roll each piece of tof fee into a

ball or fat log shape and wrap in waxed

paper. Store in an air tight jar.

WWW.FOODHEAVENMAG.COM OCTOBER baking heaven 75

HALLOWEEN

K ids (and adults!) w ill love these

ghoulishly good Halloween snacks...

just treats!

No tricks,

SERVE^ W

ITH^ A^ hot

mulled^ ci

der^ with

dried^ app

le^ slices^

and^

cinnamon

sticks