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.
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
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.
250ml tub Cornish Clotted Cream
200g 70% cocoa solids chocolate
50g good quality cocoa powder
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!
275g unrefined caster sugar
100g golden syrup
250ml tub Clotted Cream
½ tsp vanilla essence