How to make
The Caramel Candies needed for the Caramel Glaze should be chewy, not hard.
4 tbsp. of milk are added to 150 grams of caramel candies and are left to melt on low heat, by stirring at all times.
When you notice them starting to boil, remove from the heat, but keep stirring.
Place them back on the heat again and proceed in the same way until you get a smooth homogeneous mixture.
The Caramel Candy Glaze is not poured immediately, but left to cool slightly.
The completely cooled cake is poured with the glaze.
