Caramel Rusks

1. 1

   Thinly slice the baguette and bake for 15 minutes in the oven at 130C.

2. 2

   Mix the butter and granulated sugar together.

3. 3

   Spread it on the bread slices, and bake at 130C for another 15 minutes.

4. 4

   Melt the sugar over medium heat until it turns a deep amber.

5. 5

   Heat the heavy cream in the microwave until just before boiling point.

6. 6

   Add one tablespoon of the cream to the sugar from Step 3 and mix.

7. 7

   Stir in the rest of the cream in small batches.

8. 8

   When it's all mixed in, bring it to the boil.

9. 9

   Stop the heat and mix it again.

10. 10

    Let it cool as you mix.

11. 11

    Continue until it is firm enough to draw patterns with.

12. 12

    Pour it on top of the rusks from Step 1.

13. 13

    When the caramel has hardened, they're done.

14. 14

    If you let it chill to the extent shown, it will be difficult to draw patterns.

15. 15

    If this happens, heat it and return to Step 6.

16. 16

    It becomes a crunchy caramel candy when hardened.

* Per serving · 4 servings · Values may vary.

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