Bella and me were stuck at home yesterday because Noah took a late nap. After playing with play dough, in the garden etc. we were bored. Baking or making candy is a fun this I enjoy doing with Bella so we made a very nice dark caramel.
½ cup muscavado sugar
50g butter
¼ cup light syrup
1 tbsp. all-purpose flour or white spelt flour
4 tbsp. unsweetened cacao powder
½ vanilla bean, seeds used
½ cup hazelnuts, chopped
Combine sugar, butter, syrup, flour, cacao powder and vanilla bean seeds in a saucepan. Bring to boil and cook for about 5 minutes or until a caramel thermometer reaches about F238 Stir in the hazelnuts and spread on a parchment paper and place to harden in fridge for at least one hour. Use a sharp knife to cut into bite size pieces. I poured mine into silicon candy molds for show.
