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Caramel

Place all of the ingredients in a heavy-bottomed pan and cook over a low heat until the sugar has dissolved. Increase to a moderate heat and bring the mixture to the boil, whisking all the time, until a thick and dark golden...

16 - 20

INGREDIENTS

½ cup (115g) Clover Mooi River Butter

1 tin Clover Condensed Milk

2 tbsp (30ml) syrup

¾ cup (150g) soft brown sugar

½ tsp (2ml) coarse sea salt

Method

Place all of the ingredients in a heavy-bottomed pan and cook over a low heat until the sugar has dissolved.

Increase to a moderate heat and bring the mixture to the boil, whisking all the time, until a thick and dark golden caramel colour.

Pour into an 18cm square cake tin that has been lined with foil.

Leave for 15 minutes and use a greased knife to mark into squares.

Chill for an hour before removing from the cake tin.

CLOVER INGREDIENTS USED IN THIS RECIPE