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Toffee & Caramel Crown


Serve 10 people 

  • 10 mini vanilla crowns, baked 
  • ½dl caramel sauce, jar or your favourite scratch recipe 
  • 300g caramel toffee candy (approx 12 pcs.) 
  • 1 tablespoon powdered sugar 

By Hanne Bojsen, Lantmännen Unibake Denmark

  1. In a saucepan, add caramel sauce and heat over low temperature.
  2. Add half of the caramel toffee candy to the sauce. Stir until smooth and melted. 
  3. Carefully, fill piping bag with warm sauce. 
  4. Cool slightly and drissle caramel toffee sauce over the crowns. 
  5. Cut rest of candy pieces into very thin slices. 
  6. Top crowns with candy slices and finish with a dusting of powdered sugar. 
Lantmännen Unibake USA

2525 Cabot Drive
Suite 300
Lisle, IL 60532

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