These shards are needed for Butterscotch Blondies but you can add them to brownies or other cakes and biscuits as you choose. Any leftovers can be kept in an airtight container in the freezer for up to three months. The recipe is from ” The Violet Bakery Cookbook” by Claire Ptak.
Instructions
- Have a sheet of greaseproof paper ready on a heatproof surface. Measure the 2 tbsps water into a heavy bottomed pan. Cover with the sugar and place over a medium heat until the sugar starts to dissolve. Do not stir.
- Once the sugar starts to dissolve increase the heat to medium high until the sugar is a dark golden brown.
- Pour the caramel on to the greaseproof paper in a thin and even layer. Leave to cool, then use a sharp knife to carefully chop into smallish shards.
- Use immediately or store in a plastic bag or sealed container in the freezer.
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