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BAM Cake converter 
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Author:
Ana F., Ustvarjalka vsebin
Ingredients:
- 200g sugar
- 120ml light corn syrup
- 120ml water
- 120ml whipping cream
- 60g butter
- 1 teaspoon BAM Vanilla paste
- Pinch of salt
- Spices as desired
Instructions:
1
Prepare the baking tray: line a small baking tray or baking tray with baking paper and lightly grease it with butter or baking spray.
2
Mix sugar, corn syrup and water: In a large, deep saucepan over medium-high heat, combine the sugar, corn syrup and water. Stir until the sugar is completely dissolved.
3
Cook without stirring: once boiling, stop stirring and let the mixture boil gently over a medium heat until it reaches a firm caramel stage (150°C on a sugar thermometer). Check occasionally using a sugar thermometer.
4
Add the whipping cream and butter: when the desired temperature is reached, remove the pan from the heat and carefully stir in the whipping cream (warmed), butter, vanilla extract and salt. The mixture will bubble vigorously, so be careful.
5
Pour into the baking tray: immediately pour the caramel mixture into the prepared baking tray. At this point, you can add a touch of spice to the candies and let your imagination run wild. Allow to cool to room temperature, then place in the fridge for a few hours to set completely.
6
Cut and wrap: Once the caramel has set, take it out of the baking tray and cut into small candies. Wrap each candy in wax paper or plastic wrap for longer freshness.
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