Caramel Flummery

Ingredients

1 Cup Water
3/4 Cup CSR Brown Sugar
60g Butter
1 Teaspoon Vanilla Essence
1 Tablespoon Gelatine
1 x 375ml Can Evaporated Milk, chilled
2 Tablespoons finely chopped Walnuts

Method

1 : Place water, CSR Brown Sugar , butter and vanilla essence into a saucepan and stir over heat until dissolved.
Remove from heat, whisk in gelatine and allow to cool.
2 : Place chilled evaporated milk in a large bowl and beat for 5 mins. Gradually beat in caramel mixture then place in the
deep freeze for 1 hour to set.
3 : Beat mixture once again, pour into a 1.5 litre capacity serving bowl and refrigerate for at least 5 hours before serving topped with chopped walnuts.