Caramel Jelly

 6 gelatin leaves
 50 g caster sugar
 300 ml pure runny cream
 2 tsp caramel essence
 300 ml water
caramel jelly
1

Soak the 6 gelatin leaves in some water for a few minutes to soften.

2

Place the 50g caster sugar & 200ml of water in a saucepan and stir until the sugar has dissolved.

3

In a jug measure out the 300ml cream, 100ml water and the 2 tsp of caramel essence.

4

Squeeze the water out of the soaking gelatin leaves and add these to the saucepan with the caster sugar and water and stir until dissolved. Turn the stove top off.

5

Next stir through the cream mix

6

Pour into about 8 x 80ml Sinchies reusable pouches and place in the fridge until set.

Recipe Info

AuthorSam SpunnerCategory,

Recipe Info

Category,
Yields6 Servings

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