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Serves 4-6
Gluten-free
Vegetarian
Ingredients
- 200g caster sugar
- 1 tbsp glucose syrup
- 100ml water
- 150ml double cream
- 50g unsalted butter
Cooking instructions
- Add the sugar, syrup and water to a large pan and bring to the boil over a medium heat, swirling the pan gently to help the sugar dissolve.
- Once fully dissolved, let the mixture boil until it starts to turn golden on the bottom, then swirl the pan gently to encourage it to caramelise evenly.
- As soon as the mixture is an even golden colour, remove from the heat and pour in the double cream, watching as it may splutter and spit. Stir gently until smooth and no longer fiercely bubbling.
- Add the butter and stir to dissolve any lumps. Transfer to a bowl to cool to room temperature.
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GORDON RAMSAY ACADEMY
- 57-61 Commercial Way, Woking, Surrey GU21 6HN
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