MATCHA MARBLE CARAMEL CANDY – CHRISTMAS SPECIAL Recipe

MATCHA SWIRL CARAMEL CANDY Ingredients:

• 60g (1/4 Cup) Unsalted Butter
• 115g (1/2 Cup) Caster Sugar
• 100g (1/2 Cup) Dark Brown Sugar, Firmly Packed
• 150ml (1/2 Cup) Glucose/Corn Syrup
• 1/4 Teaspoon Salt
• 150ml (1/2 Cup) Sweetened Condensed Milk
• 1 + 1/2 Teaspoon Matcha Powder

 

METHOD:

1. Place matcha powder in a separate small bowl or container, and prepare two spoons & 1 skewer or knife.
2. Butter a 9 x 6″ (23 x 15cm) glass dish, line with baking paper and butter again with softened butter. You can also use non-stick vegetable oil spray.
3. Mix all ingredients in a large microwave safe bowl as the mixture will bubble up plenty and will need ample room to prevent spillage.
4. Cover 3/4 of the way the top of the bowl with cling wrap.
5. Microwave on high for 6-7 minutes, stirring every 90 seconds. About 4-5 times.
6. You’re looking for the first time it bubbles up, then you’ll need one more round after that.
7. Pour into a small buttered dish and allow to cool completely.
8. Pour a couple tablespoons or so of caramel into the matcha dish and whisk to combine well.
9. Pour the rest into the dish as fast as possible.
10. Quickly using the two spoons disperse the matcha caramel all over randomly.
11. Use the knife or skewer to make bold swirls that reach all over the caramel so that when cut each bite will have some matcha flavour.
12. Allow to chill and set in fridge until solid. Use a hot, sharp knife cut into bite size pieces.
13. To wrap for gifts I suggest using baking paper, lightly greased or buttered to wrap these caramels & keep them frozen for lengthier transports, or chilled until serving.
14. They taste firmer and chewier cold but really nice, and much softer and pliable at room temperature.
15. Store chilled.