Ingredients
Method
- Assemble your ingredients
- In a saucepan, combine the butter and sugar over a low heat – until butter is melted and sugar dissolved
- Keep stirring until mixture turns into thick syrup. Be careful not to burn the mixture
- Bring to boil, then reduce heat and simmer for 3 minutes
- Combine the golden syrup and warm water and finally the cornflour – mix until smooth – then add to the butter and sugar mixture
- Stir until smooth. Then bring to the boil, reduce heat and simmer for 2 minutes
- Remove mixture from heat and stir in cream or evaporated milk
- Slight variation: Naturally the flavour will be unlike the ‘burnt sugar’ profile that modern restaurants have adopted. Caramelising white sugar was the original way of creating caramel. So, for a third alternative I thought I’d start the above recipe with ¼ cup of caster sugar and ¼ cup water and cook it to a nice golden amber colour before taking it off the heat and stirring in the butter and then the brown sugar, before continuing with the recipe.
- The Verdict: Visually the image shows little differentiation, and they are very similar in taste with perhaps the caramelised sugar version a little darker and slightly closer in taste to how I remember Cahill’s original. Overall Cahill’s had a ‘fudgier’ texture and my versions were good but not as good.
- Best stored, sealed in the fridge
Notes
Front: Caramelised Sugar
Middle: with Cream
Back: with Evaporated Milk