Tag Archives: Caramel Sauce

Salted Caramel Chocolate Pots

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Yields 6 glass jars or pots (1/2 cup capacity each)

Ingredients

  • 1 ¼ cups whipping, or heavy, cream
  • 7oz semi-sweet chocolate, chopped into small chunks
  • 12 Tablespoons caramel sauce (store bought or homemade)
  • 1-2 teaspoons sea-salt flakes
  • 6 teaspoons chopped peanuts, optional

Method

  1. Add the cream to a medium pan and heat over a medium heat
  2. While the cream heats add the chocolate chunks to a medium bowl
  3. Once the cream has gently heated- you’ll noticed small bubbles at the edge of the surface, remove it from the heat and pour over the chocolate chunks. Leave to sit for 5 minutes while you prepare the caramel pots
  4. Spoon or pipe 2 Tablespoons of caramel sauce into the bottom of each glass jar or pot
  5. Sprinkle each with sea-salt flakes to taste
  6. After the 5 minutes have past, gently stir the chocolate/ cream mixture until it is fully emulsified, smooth and uniform in color
  7. Gently pour over the prepared caramel layer, dividing equally between the pots. I find this a lot easier using a small ladle
  8. Once all the pots have been filled, sprinkle each with the chopped peanuts and refrigerate for at least 2 hours until set
  9. Keep refrigerated until serving, and enjoy

Bourbon Salted Caramel Cured Egg Yolks w/ Pandan Ice Cream

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Serves 6

Ingredients

Caramel Sauce

  • 2 cups sugar
  • ½ cup water
  • 1 tablespoon corn syrup
  • ½ cup plus 2 tablespoons bourbon, divided
  • ⅓ cup water
  • 2 teaspoons vanilla extract
  • 1 tablespoon kosher salt

Cured Egg Yolks

  • 6 eggs

Pandan Ice Cream

  • 2 ½ cups heavy whipping cream
  • 2 teaspoons pandan extract
  • 1 ½ teaspoons honey
  • 1 can (14oz) sweetened condensed milk

Method

Caramel Sauce

  1. Combine sugar, ½ cup of water, and corn syrup in large saucepan and swirl saucepan until sugar is evenly moistened. Cook over high heat until mixture boils, starts to turn yellow in spots, and registers about 320 degrees, 6 to 8 minutes
  2. Reduce heat to medium and continue to cook, swirling saucepan occasionally, until mixture turns amber and registers 350 to 360 degrees F, 2 to 4 minutes longer
  3. Carefully pour ½ cup bourbon, ⅓ cup water, salt, and vanilla extract into caramel mixture and gently whisk/ stir to incorporate (be extremely careful as the mixture will bubble and steam)
  4. Continue to cook, stirring frequently, 1 minute longer. Turn off heat and add remaining 2 tablespoons bourbon; stir to combine
  5. Pour the caramel into a loaf pan and let cool completely, 45 minutes to 1 hour; Caramel can be made up to 2 days in advance and stored at room temperature

Cured Egg Yolks

  1. Working with 1 egg at a time, crack eggs, separate yolks from whites, and carefully transfer yolks to pan with fully cooled caramel sauce
  2. Wrap pan with plastic wrap and refrigerate until yolk exteriors are firm and translucent, at least 6 hours or up to 8 hours, using small spoon to gently flip yolks halfway through

Pandan Ice Cream

*Ensure cream, bowl, and beaters have been chilled in your refrigerator for at least 3 hours

  1. In a large bowl, add the whipping cream and whisk to soft peak stage
  2. Gently fold in pandan extract, honey and condensed sweetened milk until fully incorporated. Avoid vigorous folding so as not to deflate the mixture
  3. Pour the mixture into a freezer-proof container, cover the surface with plastic wrap and freeze until fully frozen, for at least 6 hours

To Serve

  1. Place scoop of ice cream into a serving bowl. Using back of small spoon, make small indentation in centre of each scoop. Using small spoon, transfer 1 yolk to each indentation. Drizzle additional caramel over yolks and ice cream as desired
  2. Serve and enjoy!

Starry Rum Caramel Sauce

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Makes 2 Cups

Ingredients

  • ½ cup water
  • 2 tbsp light corn syrup
  • 1 ½ cups granulated sugar
  • ¼ teaspoon cream of tartar
  • ¼ cup unsalted butter, cubed, room temperature
  • 1 cup heavy cream, room temperature
  • 2 Tablespoons rum
  • Sea salt flakes, to taste
  • Edible star glitter

Method

  1. Combine the sugar, corn syrup, cream of tartar and water in a large saucepan set over a medium–low heat. Bring to the boil and cook for 10–12minutes until it becomes a deep gold colour, but not dark brown. DO NOT STIR at any point. If you need to you can gently swirl the pan to make sure the mixture is melting evenly. When the caramel begins to colour, it will darken quickly so keep a close eye on it
  2. Once it reaches the correct color, quickly, but carefully, remove the pan from the heat. Add the butter cubes and using a wooden spoon gently stir until the butter has melted and is well combined. It will bubble a little and release steam so take care not to burn yourself
  3. Next, add the cream and again slowly stir, again taking care not to burn yourself from the rising steam
  4. Once well combined, add salt, rum, and star glitter and whisk to combine. Allow to cool completely. Transfer to sterilised jars or bottles for gifting
  5. This sauce can be stored in an airtight container for up to 2 weeks in the fridge. If it sets too much in the fridge, remove and allow to come to room temperature

Brown Butter & Tonka Bean Pumpkin Madeleines 

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with Chai Caramel Dipping Sauce

Makes 24

Ingredients

Madeleines

  • 12/ cup unsalted butter, at room temperature
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 1/2 tablespoon mixed spice
  • 1 Tonka bean, grated
  • 3 large eggs, room temperature
  • 2/3 cup dark brown sugar
  • 1/2 cup canned pumpkin puree

Caramel Dipping Sauce

  • 1 cup dark brown sugar, packed
  • 2 tablespoons water
  • 1 1/4 cups heavy cream
  • 1/2 stick unsalted butter, cubed and at room temperature
  • 1 1/2 tablespoon chai spice mixture

Method

Madeleines

  1. Preheat the oven to 350 degrees. Coat two 12-shell madeleine pans with baking spray or cake release. (Or brush with melted butter and coat with flour, tapping out the excess flour)
  2. Melt the butter in a small saucepan over medium heat until it is a brown color, It will now start to have a “nutty” smell. Remove the pan from the heat and allow to cool (You’ll notice small brown/black particles. Don’t worry these are all part of brown butter!)
  3. In a bowl combine the flour, baking powder, salt, mixed spice and tonka bean. Whisk., to combine and set aside until needed
  4. In a stand mixer bowl add the eggs and sugar and with the whisk attachment mix on medium-high until the mixture is light in color, thick, and fluffy, about 5 minutes. Add the pumpkin puree and mix on slow until combined
  5. After removing the bowl from the mixer, fold in the flour mixture gently by hand. Once the flour is completely added, gently pour in the cooled melted butter and fold it into the mixture until completely incorporated. Scrape the bottom and sides of the bowl to make sure no pockets of unmixed ingredients
  6. Pour the madeleine batter into a large piping bag (fitted with plain circular nozzle, or snip the end of the bag off)
  7. Fill the prepared trays with batter in each mould to 3/4 depth
  8. Bake the madeleines for 10-12 minutes or until puffed and golden
  9. Let cool in the pans for 5 minutes and then move to a wire rack

*Keep in an airtight container for up to for 2-3 days. The madeleines can also be frozen for up to 2 months and then reheated in the microwave or in a 350F oven before serving.

Caramel Dipping Sauce

  1. In a heavy-based saucepan combine the brown sugar and water. Heat until the sugar dissolves
  2. Increase the heat and allow the sugar mixture to deepen in color, approximately 240F (Soft Crack on sugar thermometer)

*exercise care in these next few steps!

  1. Remove the saucepan with the melted sugar from the heat and add in the salted butter. Whisk briskly and carefully so that it melts and becomes incorporated into the sugar mixture. It may hiss and spit so please take care!
  2. Next add the cream in a steady stream and stir to fully incorporate. Again take care at this point.
  3. Stir in the chai spice mixture
  4. Pour into the small ramekins or mini-milk bottles to serve with the pumpkin madeleines

**The final caramel sauce will keep for up to 2 weeks in your refrigerator. I find it’s best if removed from the fridge about 30 minutes before serving to allow it the return to full “saucy goodness”. If you prefer it warmed, heat in a microwavable container in 10-15 second bursts until it at desired temperature

#Recipe: Alternative #BonfireNight Toffee Apples

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As a child I loved Toffee Apples. That sweet, sticky “crack” sound giving way to the tart crispness of a ripe apple. They were alway saved as a treat on a seaside trip. As such it’s one of my most vivid memories of childhood- the tickle of juice running down my chin as seawater wafted on the air, and overhead gulls wheeled and cried. Upon moving here to the UK I became aware that toffee apples were a treat for an altogether different occasion. They were a long-standing part and parcel of November 5th’s Guy Fawkes Bonfire celebrations along with parkin; treacle toffee and sparklers.

Never being one to settle for the “norm” I decided to do a twist on the familiar idea of the  “Toffee Apple”. It also provided me with a rather nice opportunity to try out some of Joe & Seph’s rather wonderful new caramel sauces. And so I present my take on bonfire toffee apples.

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Alternative Toffee Apples

Makes 6

Ingredients

6 Granny Smiths apples, cored

50g jumbo oats

25g chopped dates

25g dried pear, chopped

20g ground almonds

20g hazelnuts, toasted and chopped

3 heaped tablespoons Joe & Seph’s Salted Caramel sauce

To finish

Joe & Seph’s Salted Caramel sauce

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Method

  • Preheat your oven to 180 degrees.
  • Score the apples with a knife halfway up and fully around. Be carefull not to slice them the full way through.
  • In a bowl mix the remaining ingredients until fully combined.
  • Stuff the apple cavities with the oat mixture until full. You can use a spoon but the easiest way I’ve found is just using (clean) hands. Messiest…but easiest.
  • Place the stuffed apples into an oven proof dish and place in your preheated oven, on a rack in the middle.
  • Bake for 35-40 mins depending on your apple texture preference. I prefer mine to be just the “soft-side of solid” (if that makes any sens?) so I bake for 35 mins. If you prefer them softer bake for a little longer. Be careful however as you don’t really want them to be “mushy”.
  • Once baked, remove from oven and place individually on serving plates, and pour over some more Joe & Seph’s Salted Caramel sauce. Again the amount depends on taste. You may like a little- I prefer a LOT!
  • Serve the covered “toffee apples” with vanilla ice cream or I also like to have a dollop of Greek yogurt to the side.

Enjoy!

If you’re looking for another alternative Bonfire Night treat then why not try my take on treacle toffee – Fennel Seed & Black Garlic Toffee?