PREPARATION

1. Mix lemon juice, cream, sugar and glucose syrup in a pan and let it boil till it reaches 122 °C (use a sugar thermometer). It takes some time, be patient and keep an eye on the thermometer.

2. Dress a small baking form or ovenproof dish (approximately 15 x 15 cm) with baking paper.

3. Remove the caramel from the stove when the temperature is right and add the butter. Stir the caramel and pour it into the form.

4. Let the caramel cool down and cut it into pieces. You may wrap the pieces into cellophane or baking paper. Keep the caramels cool and in an airtight container.

Recipe by the magazine “Lækkerier".