- Melt the butter in a pan over a low heat.
- Remove the foam formed on the surface.
- Meanwhile in another pan add the sugar and the water. Cook over a medium heat without stirring until a medium brownish caramel is obtained.
- Pour the melted butter onto the caramel.
- Add the lecithin. This will help emulsify and will avoid the grease from separating.
- Add the cream.
- Cook over a low heat for approximately 30 minutes. Stir from time to time.
- The texture must not be too thick, as it will get more solid once cold.
- Pour on a non-stick surface and leave to cool.
- Form a stick and cut into portions using scissors.
Nutritional information (1 portion)
Fiber 0.0 g
Saturates 32.82 g
Monounsaturated fatty acids 12.07 g
Polyunsaturated fatty acids 68.38 g
Cholesterol 45.0 mg
Calcium 327.6 mg
Iron 0.57 mg
Zinc 0.09 mg
Vitamin A 139.46 ug
Vitamin C 0.0 g
Folic acid 0.0 ug
Salt (Sodium) 86.9 mg
Sugars 29.28 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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