Recipe: Frozen Mars Bar Melts

These little treats are simple to make and great for any occasion but be warned they’re ridiculously gooey and chcocolatey and well just pure heaven, it’ll be hard for you to control yourself. I made these in nice little cake cases but would probably work better in ramekins or plastic ice cream bowls would look the part.

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You will need:

  • 12 snack size 38g mars bars (or enough for about 450g)
  • 50g Butter
  • 150ml Double Cream

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Method:

  1. Chop your mars bars into small pieces.
  2. Set a large bowl over a pan of boiling water and melt together the chocolate and butter.
  3. When it’s all melted take off the heat and whip the mix together, this may take some time and the mix may look like it’s splitting but persist until a lovely glossy smooth mix forms.
  4. Add the cream and again give it a good mix until it’s all mixed in and smooth and glossy.
  5. Transfer your mix into  a jug and pour into your cases/ ramekins/ bowls and put in the freezer to set for at least a few hours.
  6. Take out, top with cream and enjoy straight away. Mmmmm. Enjoy!!

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Recipe: Caramel Fudge

As I had a couple of birthdays coming up I thought it might be a nice idea to make some homemade fudge for presents. I made this and a chocolate and hazelnut fudge (which recipe I’ll post soon) to give a mix of fudge flavours. This recipe is for a big batch as I could see that it all wouldn’t make it into those sweet bags.

You will need:

  • 500ml Double Cream
  • 180g Butter
  • 300g Caster Sugar
  • 150g Demerara Sugar
  • 4 tablespoons Glucose Syrup
  • 1/2 teaspoon Vanilla Extract
  • 2 tablespoons Icing Sugar
  • Sugar thermometer

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Method:

  1. Line a high sided baking tin with baking paper and grease well.
  2. In a large pan add all the ingredients except for the icing sugar and over a medium heat melt together. Once all the ingredients have combined turn up the heat and heat the mix to 110 degrees Celsius, this will take abit of time so be patient.
  3. Once the mixture is up to temperature, remove from the heat and allow to cool for 5 mins.
  4. Once the mix has cooled a little, whisk in the icing sugar and pour into your prepared baking tin.
  5. Allow mix to cool, cut into squares and enjoy, give, share or do with it as you please.

 

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And on an end note, this was made specially for my dad’s birthday which is today so, happy birthday dad!!

Recipe: Salted Caramels

This is the second recipe for my bake crazy Sunday, salted caramels. These are a little hard work but trust me they are well worth the effort (and the calories) you won’t be disappointed.

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You will need:

  • 200ml double cream
  • 50g butter
  • 175g golden syrup
  • 200g caster sugar
  • 1 tea spoons sea salt flakes
  • 1/2 tea spoon vanilla extract
  • Square baking tin, such as a brownie tin
  • Sugar thermometer

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Method:

  1. Line your baking tin with foil and grease well with oil.
  2. In a small saucepan melt together the double cream, vanilla extract, 1/2 teaspoon of sea salt and 25g of butter. Once the ingredients have melted together, take off the heat and set to one side.
  3. In a second saucepan heat the golden syrup and sugar, this is where you will need your sugar thermometer. Stir the sugar and syrup until it melts and starts to bubble. You need to keep stirring this so the mixture doesn’t burn and continue to heat until the syrup reaches 155 degrees.
  4. Take off the heat and carefully pour in the cream mix stirring until it’s well mixed in, smooth and glossy.
  5. Return the mixture to the heat stirring, you will need the thermometer again and continue to heat until it reaches 125 degrees. This may take some time but be patient and don’t be tempted to stick your fingers in.
  6. Once the mix is up to temperature remove from the heat and stir in the rest of the butter, the colour will turn into such a gorgeous golden brown colour. Pour the mix in the prepared lined tin and set to one side for about 5 mins.
  7. Sprinkle over the rest of the salt onto your amazing caramel slab and leave to cool. Once the caramel has cooled remove from the tin and foil and cut into pieces. As this is a bit on the sticky side I recommend storing your caramels in layers of baking parchment until ready for scoffing.

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Making these has given me a real taste (literally) in the art of confectionary, I love it!! Can’t wait for my next chance to get out the sugar thermometer.

Recipe: Quick and Easy Caramel Sauce

Even the thought of making Caramel Sauce used to scare the pants off me but this recipe is a simple, speedy solution and a perfect accompaniment to any dessert.

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You will need:

  • 100g Butter
  • 100g Muscovado Sugar
  • 250ml Double Cream
  • Pinch of Salt

Method:

  1. Add all ingredients to a small saucepan and bring the mix to the boil stirring frequently so the sauce doesn’t burn.
  2. Turn down the heat and continue on a steady boil for 5 mins or until the sauce thickens to a caramel like consistency. (I know this will be tricky as the sauce looks soo good but refrain from sticking your fingers into the sauce, it will burn!!).
  3. Turn off the heat and leave to cool for 5 mins and enjoy with your favourite dessert or drizzled over cupcakes or ice cream.

Try this: Cool and use as a centre for Caramel filled Cupcakes. Make your usual cupcake mix and add 1 tea spoon into the case, add a teaspoon of the caramel (as it has cooled it should be thick enough to hold itself) and top off with another spoon of cupcake mix. Bake as you usually would, add your touch with decorations and enjoy. Perfect!!