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
Helen Ward, Amelie's Kitchen http://www.facebook.com/amelieskitchen
