TOP TIP! Experiment with different teas and match them to edible flowers for a special touch
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 10 minutes |
| Serves | Makes 8 |
| Cuisine | European |
| Special Occasion | Mothers day |
| Diet | Vegan |
| Preparation | Easy |
| Calories | 120 |
| Carbs | 31.7g |
| Sugars | 31.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFPlace the sugar and water in a small saucepan over a medium heat and gently melt. Do not stir, but instead swirl the pan around to allow even melting.
Once the sugar has melted, bring to a boil and cook until it turns golden brown.
Drop a small amount of caramel into room temperature water. It should form a firm ball almost immediately.
Working quickly, pour the caramel into silicone moulds. Rotate the mould to coat it evenly then flip the mould upside down onto a cooling rack. Allow to cool.
Add the flowers and a teabag to half the silicone halves and allow the string of the tea bag to hang out.
Gently unmould the rest of the silicone halves.
Heat a non-stick pan over a medium heat, then carefully melt the edges of the caramel domes and ‘glue’ them together.
Use on the day they are made.
