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Step 1.
Place all the ingredients in a small saucepan with 2 tsp Maldon salt and bring to a simmer over medium-low heat, stirring constantly until the sugar has dissolved.
Step 2.
Cook for 2 to 4 mins, or until golden and syrupy, then transfer to a heatproof bowl to cool. It will thicken as it sits.
In partnership with Maldon Salt. You can make this ahead of time and keep it in the fridge for up to 3 days. Gently reheat it before using.
Serves
16
250 g
Double Cream
200 g
Soft Brown Sugar
85 g
Tahini
½ tsp
Vanilla Extract
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Serves
16
250 g
Double Cream
200 g
Soft Brown Sugar
85 g
Tahini
½ tsp
Vanilla Extract
Get In Touch
Have some recipe feedback? Spotted a bug? Let us know.
Notes
In partnership with Maldon Salt. You can make this ahead of time and keep it in the fridge for up to 3 days. Gently reheat it before using.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Place all the ingredients in a small saucepan with 2 tsp Maldon salt and bring to a simmer over medium-low heat, stirring constantly until the sugar has dissolved.
Step 2.
Cook for 2 to 4 mins, or until golden and syrupy, then transfer to a heatproof bowl to cool. It will thicken as it sits.