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150g Caster sugar
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150g soft brown sugar
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150g golden syrup
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200g Butter
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250ml cream
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5ml vanilla extract
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5ml Maldon Salt
METHOD:
- Place all the ingredients, except the Maldon salt, into a medium-sized saucepan and dissolve on low heat.
- Once all the sugar has dissolved, allow to boil until the mixture reaches 113°. Use a sugar thermometer. Remove from the heat and cool. Once it has cooled you can mix in the salt.
- Carefully cut away the top part of 8 hollow chocolate eggs and use a piping bag to fill the eggs with the cooled salted caramel. Sprinkle with a little extra Maldon salt.