- 440 g (2 cups) caster sugar
- 1 tsp cream of tartar
- 1 tsp orange essence
- food colouring, as desired
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place 160 ml water, sugar, cream of tartar, orange essence and food colour in a pan over medium heat, stirring to dissolve sugar. Bring to the boil, then reduce heat to low and cook for 8 minutes or until syrup reaches 154°C on a sugar thermometer. Remove from heat.
Pour into a 12-hole patty pan lined with patty cases. Allow to set for 1 hour. Store for up to 3 weeks.
As seen in Feast Magazine, Issue 17, pg59.
Photography, styling and food preparation by China Squirrel.