What you need.(Makes 30)
- 50ml Barnfathers O.G sauce
- 100ml Creme fraiche
- 100ml Golden syrup
- 100g Demerera sugar
- 100g Caster sugar
- 50g Butter
Stick all ingredients in the, nicest pan you have. Something with a bit of depth.
Turn on a medium heat and start stirring, to allow all ingredients to melt.
Once melted bring the heat to max and keep stirring, where it should be bubbling vigorously and starting to thicken.
If you have a sugar thermometer you should be aiming for a temperature of 125c if not you will just have to judge it on the colour and viscosity.
..If you’re doing it without a sugar thermometer, congratulations this is the rock and roll method 🤘. Aim for a colour similar to walnut and a thick consistency.
Pour on to a shallow tray, lined with greaseproof paper and put in the fridge for a couple of hours to set.
Cut into bite size chunks. Chow down.