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Almond Caramels

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“I have to just gotta dig out my thermometre for this recipe! Another find in my favourite paper The Weekly Times by Jeremy Vincent Jusr can't waot to try these. Until I make these I am not sure of the cooking time. .”
READY IN:
30mins
SERVES:
12-14
UNITS:
US

Ingredients Nutrition

Directions

  1. Spray about 30 mini muffin papers with non-stick cooking spray, and set aside.
  2. Stir together the sugar, cream and golden syrup in a medium saucepan over a gentle heat. Bring to a boil and insert a sugar thermometer into the liquid; cook, without stirring, until the mixture reaches 120°C
  3. Remove liquid from the heat and stir in the almonds and orange zest.
  4. Using a small spoon, fill each mini muffin paper half full with the caramel mixture; let cool completely before putting them in the refrigerator until you are ready to serve.
  5. Store in the fridge in an air-tight container.

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