Jersey Caramels
This one is for Mum. When we were growing up, jersey caramels were our favourite movie treat. We'd always finish the bag before the credits rolled.
Bottom Caramel Layer
Ingredients
Directions
Line the base and sides of a 17cm x 17cm (6 3/4 in x 6 3/4 in) cake tin with baking paper, ensuring the paper hangs over the sides of the tin for easy removal.
Place the condensed milk, sugar, maple syrup, and cashew butter in a saucepan over medium-low heat. Cook stirring, without boiling for 5 minutes or until the sugar has dissolved.
Remove from the heat and add white chocolate and mix well, ensuring the chocolate is melted. Working quickly, spoon the mixture into the prepared tin and smooth the top. Freeze for 30 minutes.
Cream Layer
Ingredients
Directions
Melt the coconut butter, cashew butter, and maple syrup in a saucepan over medium-low heat until smooth and combined. Remove from the heat and add the vanilla extract.
Evenly spread the cream on top of the caramel layer, smoothing the top, then freeze for 1 hour to set. This layer needs to be completely set before you add the top caramel layer.
Top Caramel Layer
Ingredients
Directions
Heat condensed milk, sugar, maple syrup, and cashew butter in a saucepan over medium-low heat. Cook, stirring, without boiling for 5 minutes or until the sugar has dissolved.
Remove from the heat and add white chocolate, mixing well to ensure the chocolate is melted.
Working quickly, spread the mixture evenly on top of the cream layer, smoothing the top.
Return the tin to the freezer for 2 hours. Slice into small cubes and store in an airtight container in the freezer for up to 1 month.
