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.
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
- Line your baking tin with foil and grease well with oil.
- 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.
- 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.
- Take off the heat and carefully pour in the cream mix stirring until it’s well mixed in, smooth and glossy.
- 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.
- 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.
- 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.
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.
Yesterday I made these little beauties and oh my god they were stupidly amazing. Such an indulgent treat, perfect for gifts, sharing with friends (or probably not) and the way to any chocoholics heart. The incorporation of the hazelnuts gives the truffles bite and also stop the truffles becoming too sickly, so you can eat more (yay!!). These are easy to make but I must warn you things can get a little messy.
You will need:
- 300g dark chocolate with hazelnuts (if you can’t get this just use 200g dark chocolate and 100g hazelnuts)
- 100g Nutella
- 100ml double cream
- 20g butter
- 2 heaped tea spoons Cocoa powder, plus an extra 2 for the coating
- 2 tea spoons liqueur (optional, I used raspberry gin liqueur)
- Roughly chop the chocolate to break up the hazelnuts and place in a heatproof dish along with the butter, cream, Nutella and Cocoa powder and place over a pan of simmering water making a bam marie.
- Keep stirring the mixture until everything had melted and incorporated together which will look nice and glossy.
- Take the bowl off the heat and leave to cool for a couple of mins. Stir in your liqueur of choice.
- Line a shallow baking dish with baking parchment and pour in the mixture.
- Let me mix cool for a while before putting in the fridge to chill and set for a minimum of 4 hours.
- After the setting time prepare by sprinkling Cocoa powder onto a plate/ tray (or anything else you decide to coat your truffles in).
- Using a teaspoon scoop out the chocolate into truffle size portions, roll into a ball quickly with your hands and roll in the cocoa powder. It will be easier to do this a few at a time as once out the fridge the mix starts to melt fast!!!
- Once you have used all your mix and made into truffles store in the fridge until you want to devour them, try not to eat them all at once.
Here the truffles with some salted caramels, recipe coming soon. Place in petit four cases and a cute little box, homemade truffles such a good present.
Enjoy and do over indulge.