1. Place a small amount of the beef fat trimmings into a saucepan and heat on medium heat, induction setting 5, until a small amount of fat covers the bottom of the pan. Add the remaining beef fat and reduce the heat to medium-low, induction setting 4. Cook, stirring occasionally, for 2 hours, or until the fat has been released from the trimmings.
2. Strain the fat from the trimmings, reserving 1 tablespoon. Reserve the remainder for another use.
3. Grease and line a 15 cm x 10 cm tray with baking paper.
4. Place the beef fat, cream and butter in small saucepan and heat on medium heat, induction setting 5, for 3 minutes, or until the butter melts.
5. Place the water, corn syrup and sugar in a medium saucepan on medium heat, induction setting 6, and cook for 10 minutes, or until the mixture is golden (approximately 160°C).
6. Remove the corn syrup and sugar mixture from the heat and slowly whisk in the cream mixture.
7. Return to the cooktop on medium heat, induction setting 6, stirring occasionally. Cook for 7 minutes, or until the caramel reaches 115°C. Remove from the heat and season with the salt.
8. Pour into the prepared tray and place in the fridge to set for a minimum of 3 hours.
9. Once set, cut the caramel into desired shapes.

• The trimmings from ‘Beef carpaccio with spring onion, caramelised mustard seeds and kimizu’ can be used to make this dish.
• Any remaining fat can be used in many other dishes, such as roast potatoes. Store fat in the fridge for up to 2 weeks or until needed.

• We have created this recipe to use leftover beef fat trimmings that would otherwise be discarded. If you don’t have leftover beef trimmings or fat, increase the butter by 20 g.
• If you render more than 20 g of beef fat, you can add more to this recipe, however, make sure to reduce the butter by the same amount to maintain the fat ratio.