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| Easter caramel crispy nests |
This is one of those recipes I used to beg my mum to make for me every birthday; were demolished at the school cake sale; and one of the first cake recipes I ever learnt to make by myself. If you love that sweet chewy caramel golden taste you will love this super simple recipe!
My mum invented this recipe, adapting a recipe she found in a supermarket magazine almost 30 years ago, and has since become a firm favourite with family and friends. So much so, when my family was relocating from Germany to The Netherlands, one of my male classmates told me I wasn't allowed to leave... no not because he had a crush on 13-year-old-me, because I hadn't given him the recipe to these cakes yet! You should have seen the disappointment on my his face when I told him you couldn't buy golden syrup in Berlin. :-(
Ingredients:
- 1 can condensed milk
- 125g butter
- 25g white sugar
- 2.5 tablespoons of golden syrup
- Cornflakes or rice crispies.
Method:
1.
Place the butter, sugar, condensed milk and golden syrup in a large pan on the hob.
2. Heat gently, stirring with a wooden spoon, until butter has melted and sugar has dissolved.
3. Bring to boil stirring continuously. Make sure it doesn't burn on the bottom of pan.
4. Cook for 7-10 minutes.
5. When the mixture has turned a golden brown colour take off the heat.
6. Stir in the cornflakes or rice crispies and mix well (put in plenty as they can be quite rich and sticky otherwise).
7. Divide the mixture into around 24 paper cases or into one large flat tin (pressed down) and cut into squares once cooled.
8. Allow to cool and enjoy!
TOP TIP! Stirring continuously and throughly by scraping the bottom of the pan is crucial, the mixture can burn very easily.
