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Peter Gilmore

Caramel Cream

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Preparation info
    • Difficulty

      Easy

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By Peter Gilmore

Published 2010

  • About

Ingredients

  • 125 g (4½ oz) Caster (Superfine) Sugar
  • 500 ml

Method

Put the sugar in a small heavy-based saucepan and add enough water to just wet the sugar. Place the pan over high heat and turn the sugar into a dark but not burnt caramel. Slowly add 50 ml (1¾ fl oz) of c

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