Ingredients

  • 600g caster sugar
  • 550ml double cream
  • 150g sweet sherry
  • 280g butter
  • Almonds, to decorate

Method

  1. Put the sugar, cream, sherry and butter in a tall saucepan.
  2. Heat gently, stirring until the sugar has dissolved.
  3. Bring to a steady boil once sugar has dissolved.
  4. Once this has reached 150 degrees on a thermometer, start stirring constantly.
  5. Keep stirring and once heated to 120 degrees, transfer to a mixing bowl
  6. Leave for 5 minutes.
  7. Using the whisk attachment on your mixer, whisk for 1-2 minutes. If the mixture starts to split, slow the machine down and continue whisking. It’ll return to its normal state.
  8. Pour into a greaseproof lined tray, sprinkle the almonds on top.
  9. Leave in the fridge to set.

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