Tag Archives: caramel

Salted Caramel Sauce

A very quick post today as I know some people are eagerly awaiting this recipe for Salted Caramel Sauce. It’s simple once you know how and absolutely amazing! I have had to restrain myself from simply eating it from the jar! 

Makes 1 jar

250ml double cream

1 cup granulated sugar

1tsp salt

– Pour the cream into a small pan and heat to just short of boiling. Turn off the heat and set aside. 

– Place the sugar in one flat layer in a large, heavy bottomed pan. You need it to be much bigger than you think as when you combine the ingredients it can bubble up and rise to nearly 10 times the height! Also, thin pans mean that the sugar may quickly burn as the heating is more intense. Heat your sugar on a LOW heat. It will take time (about 8 minutes to start to melt) but if you heat it too intensely then the sugar may burn and cause problems for you. Do Not Stir!

– Once about 8 minutes has gone by you should be able to see the sugar melting around the edges. At this point you can gently turn the sugar so the melted stuff on the bottom comes on top and the solid sugar on top gets to the bottom. Your sugar should be turning from white to golden caramel. Don’t rush, it will get there. 

-Once your sugar is all melted with no lumpy bits take it off the heat. 

– Pour half your hot cream into the sugar. It WILL bubble, spit and rise up. Stir vigorously the whole time. 

– When it has died back down pour the remaining cream in, remembering to keep stirring. It will usually rise and spit again. It will look like a lumpy mess. This is normal. 

– Return the pan to a low heat and keep stirring. The lumpy mess will slowly melt back in and you will get a smooth pale caramel sauce. This will probably take about 10 minutes. If you have any huge lumps it may take longer but they will eventually dissolve. You don’t want the mixture to boil so keep it on a nice low heat and it will get there! 

– When you have a nice, smooth sauce sprinkle over the salt and give it a good mix then pour into a heat proof container. 

– I store mine at room temperature but that’s because it doesn’t last long at all! If you plan to be more restrained in your consumption then you can keep it in the fridge but be aware that it will stiffen at a lower temperature. 

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Filed under Basic, Desserts, For the Keen Cook, Gluten Free, Jams and Preserves

Caramel Brownies

Brownies are one of my quickest  and easiest go to recipes.  Not only are they simple to whip up by they satisfy any number of my chocolate and sugar cravings! There are endless variations to play with, my most recent have been these sinfully good Caramel Brownies!

Caramel Brownies

These are sticky and delicious.  The caramel melds nicely with the gooey brownie to give an almost Sticky Toffee like effect. Caramel Brownies

Makes 16

200g unsalted butter
200g plain chocolate
3 large eggs
250g golden caster sugar
100g plain flour (or ground almonds for gluten free version)
40g cocoa powder
1 packet caramels / toffees (at least 12 sweets)
150ml double cream
– Heat the oven to gas mark 5/190C and line a 7″x11″ brownie tin with baking paper.
– Melt the butter and the chocolate together then leave to cool a little. (Short sharp bursts in the microwave or over a pan of boiling water.)
– In a large jug mix the 3 eggs and the sugar until well combined.
– Add the chocolate mixture to the egg mixture, whisking constantly as you go.  (Make sure the chocolate isn’t too hot or you could cook your eggs!)
– Add the flour (or almonds) and cocoa powder and fold into the chocolate mixture.
– Pour the brownie mixture into the prepared tin.
– In a small saucepan melt the caramels and the cream together over a low heat to get a smooth caramel sauce.
– Pour the caramel mixture over the brownie mixture and swirl about to get ripples of caramel throughout your brownies.
– Bake for 30-45 minutes.
– Leave to cool in the tray then lift out the paper and slice into squares. Bloody brilliant warmed up with vanilla ice cream! Caramel Brownies

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Filed under Easy, Gluten Free, Teatime Treats

Melt-In-The-Middle Chocolate Salted Caramel Puddings

I don’t think anyone of my acquaintance can resist those words once seen on a menu.  (If they can then we tend not to remain friends long!) Melt-In-The-Middle is always a good start.  Chocolate, sure fire winner there.  Salted caramel… SOLD!

Melt In The Middle

The best thing is that contrary to everything Masterchef, Great British Bake Off, etc have told you these are actually very easy to make.  Can you mess it up? Yes, as with everything if you’re not paying attention you just get puddings and won’t get the melt in the middle.  But we all know that you’ll be paying attention, right?

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These things are so tempting and delightful that the anticipation won’t let you stray far from the oven for the wonderfully short baking time that they have.  You’ll want to stay close, cooing at them as they rise may be… Oh…  just me then?

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How could you not want to coo at them though? Just looking at them makes me want to dash to the kitchen and whip up a batch.  And that’s the other great thing about them.  You can whip them up as a last minute dessert without any hassle at all.  You can even (if you really really must) just make these as chocolate puddings if you don’t have any toffees in the house… (what kind of house do you live in???)

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Now, if I wanted to go all Bake Off on you I could tell you to make the toffee from scratch and the same with the caramel sauce… but these are supposed to be easy!  If it pleases you, fine, knock yourself out.  But these are a quick, no fuss, high in wow factor dessert just perfect for the recent cold turn the weather has taken.  Ultimate luxury and comfort on a plate!

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Makes 4

100g plain chocolate
100g unsalted butter (plus extra for greasing)
150g golden caster sugar
3 eggs
1/2 tsp vanilla extract
50g flour
1 packet toffee/treacle toffee/soft caramels (not normal Werther’s Originals!)
200ml double cream
sea salt

– Heat the oven to gas mark 6/ 200C.
– Break up/slice up the chocolate and butter into a microwave proof bowl.
– Microwave for about 1 minute until all of the butter and most of the chocolate is melted.
– Stir until the remaining lumps of chocolate have dissolved and the mixture is combined.
– Set aside to cool a little. (I usually do the microwaving bit first then go get all of the other ingredients together.)
– Thoroughly grease 4 ramekin dishes with butter and place on a baking tray for easy maneuverability later.
– In a large jug or bowl thoroughly mix together the eggs, sugar and vanilla with a hand whist.
– Slowly pour in the chocolate mixture to the egg mixture, stirring constantly with your whisk.  If you can pour from a bit of a height so much the better!
– When it is all nicely combined add your flour and mix in.
– Divide the mixture evenly between the buttered ramekins.  The mixture should come just over halfway up.
– Put a toffee in the centre of each pudding.  Just rest it on the top, no need to submerge it.  Add a tiny pinch of sea salt to each toffee.
– Put in the oven and bake for 10-15 minutes.
– Every oven varies so you’re going to have to check them at regular intervals once you get to 10 minutes.  The time between totally molten (puddle of goo) and totally cooked (cake) is not great and you want to hit it right in the middle.  If you can see any shiny cake batter where the cap lifts then they need longer, the edges should be a matt, cooked colour.  There shouldn’t be any obvious wobble, we want a squishy middle, not a squishy everything!  If you poke the top gently the crust should hold but there should be a little bit of movement in it.  If your finger goes through the delicate crust, it’s not done!  It sounds tricky but actually its really easy to eyeball when the edges are cooked enough to hold the pudding together.  If in doubt an extra minute in the oven (with a very close eye) is probably not going to hurt it.
– Remove from the oven and gently run a thin bladed knife around the outside of the pudding to loosen it.  (Remember, sugar burns are not sexy so it’s ok to let these sit for a minute or two before serving but don’t leave them for too long as you want them warm.)
– Put the cream and remaining toffees in a small pan and gently heat until the toffees have melted and the cream is hot.  Mix together well so all of the toffee dissolves and you get a pale caramel sauce.  Add a pinch of sea salt to taste and mix well.  (Can also be done in the microwave but watch the cream, it WILL boil up high!)
– Turn out the puddings carefully onto a plate.  They should slip right out.  You may find the the toffee has sunk to the bottom and a little bit remains behind, just scoop this out and pop it back on top.
– Pour over the caramel sauce to serve.
– Luxuriate!

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Filed under Desserts, Easy, Moderately easy

Banoffee Tiramisu Charlotte Recipe

This came about because I’d seen a picture of a Strawberry Charlotte and thought it looked cool.  I was also thinking of trying out a tiramisu recipe and I had bananas and dulche de leche that needed to be used up before I go on holiday.  So I combined them all!  I thought that it might be like the Summer Pudding, looks easy, really not, but it turned out to be very simple.  A little fiddly in places but other than that it was much better than I had hoped.  Then it came to whether or not it would actually have worked or not.  Would mixeing the three things be too much of a good thing or a delicious dessert invention?  I am very happy to announce that it is definitely the latter.  It looks impressive and tasted great too!

Banoffee Tiramisu Charlotte

Serves 8

1 pack of sponge fingers
250ml whipping cream
250g marscapone
1/2 tsp vanilla essence
3 tbsp icing sugar
2 tbsp Kahlua
1 can Carnation Caramel or Dulce de Leche
3 bananas
6 squares plain chocolate. 

For the syrup:
1 tbsp instant coffee
1 tbsp sugar
1/2 cup boiling water
1 tbsp Kahlua

– Line a 7″ loose bottomed cake tin with baking paper. 
– Mix all of the syrup ingredients in a small bowl and set aside to cool.
– Whip the cream in a bowl. 
– Mix together the marscapone, vanilla, icing sugar and Kahlua in a large bowl. 
– Gradually add the whipped cream to this mix. 
– Carefully cut the very end off enough sponge fingers to line the cake tin so you have a straight edge. 
– Carefully place the sponge fingers around the circumference of the tin. 
– With the rest of your sponge fingers dip them in the syrup for 1 second and then line the bottom of the tin with them. 
– Spoon over half of your dulche de leche. 
– Place a layer of banana slices on top of that. 
– Spoon the cream over the bananas then smooth down with the back of a spoon. 
– Grate chocolate over the cream.
– Again dip and place the sponge fingers on top of the cream. 
– Add the rest of the dulche de leche. 
– More banana slices. 
– The rest of the cream. 
– Smooth down the cream with the back of the spoon and then grate chocolate over the top. 
– Place in the fridge overnight.   
– To remove from the tin find a small bowl or large glass that is taller than the cake tin.  Place the tin on top of this and gently push down on the ring being careful not to knock the fingers. 
– Pick up the base plate and use a pallate knife to gently slide the dessert on to the serving plate.  I say just leave the baking paper on the bottom and don’t tempt fate but if you’re feeling brave you can try to separate the paper and pudding in the same manoeuver.   
– Enjoy!

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Filed under Desserts, Moderately easy

Banoffee Meringue Recipe

In my family we don’t make banoffee pie.  We make it on a meringue base.  It adds a whole extra dimension, not only do you have the banoffee flavours but the crisp, chewy meringue really adds something and the caramel melds beautifully with it.   Normally I would make this in a pavlova sized meringue base but today I cheated and bought individual meringue nests on the way back from the hospital for a dessert treat. 

Banoffee Meringue

Makes 1 individual serving, just multiply by however many people you want to feed or make one big one. 

1 meringue nest
2 tsp Carnation Caramel*
1/2 a banana
2 tsp whipped cream
chocolate sprinkles

– Spoon the caramel into the base of the meringue, spreading it out with the back of the spoon. 
– Place banana slices on top of the caramel. 
– Dollop the cream on top and lightly shape with the back of the spoon. 
– Dust with chocolate sprinkles. 
– Place one banana slice on top and a pair of mint leaves if you like. 
– You can assemble these to serve immediately or do them in advance and put on a plate in the fridge for a few hours.  If left overnight the meringue will go a bit soft but that too is enjoyable!

* You can make your own caramel by putting a tin of condensed milk in a pan of boiling water and simmering it for 3 hours, which I have done on occasion, or you can just buy a tin of Carnation Caramel, simples!

If you want to make your own meringue base then you can use this recipe here but instead of piping it out into individual rounds just use a large spoon to shape it into one big meringue and bake for about  2 hours on Gas mark 1.

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Filed under Desserts, Easy