Salted caramel Sauce
Real salted caramel requires patience, dexterity and a sugar-thermometer, none of which come naturally to me, but a salted caramel sauce can be rustled up in a matter of moments. It is wonderful dribbled over vanilla ice cream or a warm chocolate brownie, chocolate cake and fondant puddings. But next up, please consider adding a warm brownie (regular, not the bacon ones) to this pairing. Or drizzle over chocolate melting-bellied fondant puddings or chocolate cake. It makes a divine accompaniment to apple crumble, apple cake or simple baked apple.
Ingredients
75 grams unsalted butter
50 grams soft light brown sugar
50 grams caster sugar
50 grams golden syrup
125 ml Clotted Cream
1 tsp Rock Salt/ Fleur de Sel
Method
- Melt butter, sugars and syrup in a small heavy based pan and let simmer for 3 minutes, swirling every now and again.
- Add the Clotted Cream and half a teaspoon of Rock Salt and swirl again, give a stir with a wooden spoon and taste – go cautiously so that you don’t burn your tongue – to see if you want more salt before letting it cook for another minute on the stove, then pour into a jug for serving
Chocolate and Clotted Cream Truffles – Makes about 25
So easy to make, these truffles have an unbelievably satiny texture, only achieved by using Jenny’s Clotted Cream. Rich and indulgent, make them for a special occasion or pack them up in a pretty box as a gift. For a contemporary twist, try flavoring your truffles with a 1/4tsp minced chili, the zest of an un-waxed lemon or 1/2tsp sea salt.
Ingredients
250ml tub Cornish Clotted Cream
200g 70% cocoa solids chocolate
50g good quality cocoa powder
Method
- Melt the chocolate either in a bain marie or in the microwave.
- Stir the clotted cream into the chocolate until the mixture is silky smooth. Chill for 2-3 hours
- Have a plate ready with the cocoa powder. Then use a melon baller dipped in hot water to shape the truffles by running it through the truffle mix. Drop into the cocoa. You will need to dip the melon baller into the hot water after each truffle. Alternatively you can use 2 teaspoons.
- After you have done 5 or 6 truffles, roll them in the cocoa and then set aside and continue rolling and dusting until you have finished all the mixture. If you want a more uniform finish dust the truffles, roll in your hand to form a smooth ball and then dust again in the cocoa.
- Chill overnight if you can or for at least 4 hours. If kept in the fridge these truffles can last for up to two weeks.
Clotted Cream Fudge – Makes about 40
You won’t be disappointed with the outcome of these beauties! Perfect again for presents in jars or gift boxes. A bit rich for me to eat more than a few!
Ingredients
275g unrefined caster sugar
100g golden syrup
250ml tub Clotted Cream
½ tsp vanilla essence
Method
- Grease and baseline a 20cm tin.
- Place all the ingredients in a large saucepan and heat gently, stirring until sugar dissolves.
- Bring to the boil, cover and boil for 3 minutes. Uncover and continue to boil until the temperature reaches 116 °C / 240 °F. If you do not have a thermometer, you can see if the fudge is ready by dropping a little into a cup of cold water. If a soft ball is formed, it is ready.
- Remove from the heat and beat until the mixture becomes thick, a little grainy and more matt, this could take up to 10 minutes. Pour into the tin and leave for 30 minutes. Mark into squares with a knife and leave until set. Cut into pieces and store in an airtight container.
About Lucy
Lucy launched Lucy’s when she discovered no one in Cape Town was offering a ‘pukka’ Traditional English Cream Tea (Decadent Scones that don’t overpower your plate, homemade jam with no lumps which you know exactly what has gone into it and Clotted Cream as it is made back in the West of England.)
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