Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Caramel
Fudge
Utensils
One shallow dish (holding approx. 2 l), lined with baking paper
How it's done
Caramel
Bring the butter substitute, cane sugar, sugar, cream substitute and maple syrup to the boil while stirring. Reduce the heat, cook over a medium heat for 20-25 mins., stirring continuously until the mixture thickens and turns light brown. Stir in the fleur de sel, pour the caramel into the prepared tin, leave to cool.
Fudge
Cut the caramel fudge into pieces, wrap in baking paper.
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