I love sugar, and was thinking of making this recipe as a present for people for xmas:
But I live in London where Golden Syrup is plentiful and Corn Syrup isn't. Is this a valid substitution?
Also, experienced caramel makers, in a large saucepan, how many multiples of the recipe can I make at once? I know sugar boils up high, so erring on the side of caution is how I will go. I spent basically every day after school in 7th grade making caramels or caramel like things but that was a long long time ago.
Updated 1 month ago | 17
Updated 5 months ago | 19
Updated 3 months ago | 10
Updated 3 months ago | 3
Updated 14 days ago | 0