Tag Archives: Food Gifting

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

Edible Gingerbread Cookie Dough

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Ingredients

  • 1 cup all-purpose flour, heat treated*
  • ½ cup unsalted butter, softened
  • ½ cup packed light brown sugar
  • 3 Tablespoons granulated sugar
  • ¼ teaspoon salt
  • 3 Tablespoons fancy molasses
  • 1 ½ Tablespoons milk
  • ½ tsp vanilla extract
  • ¾ teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • ½ cup white chocolate chips
  • Festive sprinkles, or nonpareils

Method

  1. In the bowl of stand mixer combine the butter, both sugars, salt, fancy molasses and whip together until pale and fluffy, about 10 minutes
  2. Mix in the milk and the vanilla extract until combined
  3. In a separate bowl, whisk together the flour, cinnamon, ginger, and cloves. Add in the flour mixture by ¼ cupful, beating between until combined, until all the flour mixture has been added
  4. Fold in the chocolate chips. Add sprinkles, or nonpareils, to your liking
  5. Scoop, or spoon, into sterilised mason, or kilner, jars and add some more sprinkles for that extra festive touch. Wrap as you like if you’re gifting to someone- I usually bow and tag the jars with festive ribbon
  6. Cookie dough is best eaten at room temperature

How To Store: Keep this Edible Gingerbread Cookie Dough in the refrigerator in an airtight container. Eat it up within 2 weeks!

* To heat treat your flour for safety, place it in a bowl and microwave it in 30-second intervals until the flour temperature reaches 165 F (74 C). Mix with a spoon between intervals. Mine usually takes around 3 bursts. Allow to cool before using. Or you can bake it for 7-8 minutes in a preheated oven at 350°F

Edible Cookie Dough Christmas Trees

If you’re not gifting this edible cookie dough (how could you not? It’s the Season of Giving!) a fantastic way of using this delicious treat are these adorable Edible Cookie Dough Christmas Trees. Fun and easy to make, you can also get some little helping hands involved too!

Ingredients

  • Additional waffle/ sugar cones 
  • White, or semi-sweet chocolate, melted
  • Festive sprinkles

Method

  1. Line a baking tray with baking parchment or foil, and set aside until needed
  2. If your edible cookie dough is still soft enough, fill a place in a piping bag and snip the end off.
  3. Pipe the cookie dough into your cones. (If the edible cookie dough is a bit too stiff to pipe, you can use a butter knife, or small spoon, to fill the cone instead)
  4. Coat the outside of your filled comes with the melted chocolate, either by dipping in a deep bowl, or coating using a spoon
  5. Place on your prepared baking tray and let the chocolate set for a minute or two (this will help the sprinkle stick better). Add festive sprinkles to finish your Christmas trees off and allow for the chocolate to fully set
  6. To serve/ eat, push a popsicle stick into the cookie dough, for ease of holding and enjoy!