UFS Caddies

Puff Candy Meringue

Serves: 4-6
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Ingredients

  • PUFF CANDY
  • Puff Candy Sugar 4 tbsp
  • Golden syrup 4 tsp
  • Bicarbonate Soda 1 tsp
  • MERINGUE
  • Egg whites 4
  • Caster sugar 100g
  • BUTTERSCOTCH SAUCE
  • Light Muscovado Sugar 100g
  • Butter 100g
  • Double Cream 100ml

Method

  1. PUFF CANDY METHOD
  2. Boil sugar and syrup together until light golden and remove from the heat
  3. Quickly stir in soda until frothy and pour into greased tray and leave to cool
  4. MERINGUE METHOD

  5. Whisk egg whites and add sugar gradually to form soft peaks
  6. Fold 1 tbsp crushed puff candy through
  7. Spoon mixture onto some greaseproof paper about 6cm diameter and bake for 40mins at 150°C Gas Mark 3 until chewy in the middle
  8. BUTTERSCOTCH SAUCE METHOD
  9. Boil the sugar, butter and double cream and simmer for 2 mins in a high-sided pot as this mixture will boil up quite high
  10. Store in a jar in the fridge (this will keep for 3-4 weeks)
  11. To serve
  12. Once the meringues are ready spoon a good quality ice-cream in the centre
  13. Sprinkle with crushed puff candy and heat 1 tbsp per portion of sauce and pour over the top
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