I made this recipe with a few changes made out of necessity! I had 600ml of cream to use up, which is bit more than 1 pint, so i used less milk accordingly (Full fat milk not evaporated as that is all i had). I also used glucose syrup instead of corn syrup, because that is what i had in the pantry and also only had about 3/4 cup. (plus corn syrup is hard to find here in australia) I put it into my largest saucepan which only JUST fitted. When it started bubbling up i had to take it off the heat a few times till the bubbles subsided! As the mixture reduced though this ceased being a problem. I actually cooked it on the highest heat, coz i couldn't be bothered to stand there for hours stirring and waiting for it to get up to temp. It took just over 1/2 hour to get to the right temp. I poured it into a 23cm square pan and let it cool at room temp overnight. In the morning it cut up beautifully into small squares. And the TASTE!!!! AMAZING!!! I had previously made some caramels like this, only with that recipe you are not supposed to stir while it boils and they came out very chewy, as in stick-jaw-style chewy! But this recipe, with all that stirring turned out wonderful! Chewy enough so that you can still bite them easily. I imagine that the chewiness would also depend on how little or much you cook the mix. I will definitely be making them again, they made a lovely gift too!
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I made this recipe with a few changes made out of necessity! I had 600ml of cream to use up,...