Helen Ward ...
Hope I’m not too late to help!! I make at least two trays of this nightmare stuff a week and you always have to cook the caramel longer than it says on the recipe, or so I’ve found out! I sometimes stand there for an hour stirring it! Don’t be tempted to turn the heat up too high too quickly or it will split, just keep going on a gentle heat until it get’s really thick, heavy and darker in colour. I use golden syrup instead of brown sugar for a smoother caramel. Score your chocolate before it has fully set then cut right through again when it is set. Hope that helps x
© 2011-2015 CakesDecor.com. All Rights Reserved.
DISCLAIMER: Any posts on CakesDecor.com (CD) are posted by individuals acting in their own right and do not necessarily reflect the views of CD. CD will not be held liable for the actions of any user.