Caramels:
- 250 grams of sugar
- 30 grams of butter
- 2½ dl (quarter of a liter) cream (full fat, which around here = 38% fat)
- 50 grams of chopped almonds
I don't know which measurements you non-metric people use, so go
here for cooking conversions.
Mix all ingredients in a pot, heat while stirring untill it reaches a temperature of 122 degrees C (=251.6 degrees F). I haven't tried to make these caramels (but tasted them from someone who did
) but I'm told it's important to keep an eye on the temperature here.
Pour the mixture into a heat resistant container lined with non-stick (baking) paper. Height must be about 1-2 cm's. (between ½ - 1 inch)
Leave it to cool, cut into mouthworthy pieces, EAT!
