Recipe by Donna Hay
- 250ml (1 cup) double thick cream
- 180ml (¾ cup) condensed milk
- 250ml (1 cup) light corn syrup
- 220g (1 cup) castor sugar
- 60ml (¼ cup) water
- 60g butter, chopped
Place the cream and condensed milk in a small saucepan over low heat and stir until just warm. Set aside and keep warm.
Place the corn syrup, sugar and water in a small, deepsided saucepan over high heat and stir until the sugar is dissolved. Bring to a boil and cook (do not stir) until the temperature reaches 120ºC on a sugar thermometer.
Reduce heat to medium, add the butter and warm cream mixture (the temperature will drop on the thermometer) and cook, stirring continuously, until the temperature reaches 110ºC (see Cook’s tip). Immediately remove caramel from heat.
Carefully spoon the mixture into a lightly greased 20cm-square tin lined with non-stick baking paper and allow to cool for 2 – 3 hours or until set.
Do not refrigerate. Cut into squares to serve.
It’s important to stir continuously when you have added the butter and milk to ensure the mixture doesn’t stick to the sides of the pan, as this will give the caramel a burnt flavour.