Put the remaining ingredients into a pan with the infused cream over a medium heat. Cook, stirring regularly, until the mix reaches 120C on a sugar thermometer. Pour onto a baking-paper-lined 20cm x 20cm tray and leave to cool for 4 hours or until set, then cut into squares or circles.
Ingredients
- juniper berries 10
- clove 1
- green cardamom pod 1
- whipping cream 120g
- caster sugar 100g
- dark muscovado sugar 50g
- golden syrup 90g
- black treacle 90g
- evaporated milk 65g
- butter 65g
Method
-
Step 1
Toast the spices in a dry pan until fragrant, then pour in the cream. Heat on high until the first simmering bubbles appear, then turn off. Pour into a blender and whizz to break up the spices, then pour through a sieve.
-
Step 2
Put the remaining ingredients into a pan with the infused cream over a medium heat. Cook, stirring regularly, until the mix reaches 120C on a sugar thermometer. Pour onto a baking-paper-lined 20cm x 20cm tray and leave to cool for 4 hours or until set, then cut into squares or circles.
Nutritional Information
- Kcals 54
- Fat 2.7g
- Saturates 1.7g
- Carbs 7.2g
- Sugars 7.1g
- Protein 0.2g
- Salt 0.1g
