Heat generous 1 cup granulated sugar, 7 tablespoons heavy cream, 2 tablespoons honey and 1/2 cup cocoa in heavy saucepan. Stir continuously until temperature reaches 280 degrees F. Oil a marble or other heat resistance surface and place a frame to hold liquid caramel in place. Pour caramel into middle of frame and leave to harden. Before it cools completely remove the frame and slide metal spatula under caramel to remove from the surface. Cut into bite-size squares.
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