November 6, 2010


Ah, caramel - I had searched for an easy recipe to use with my brownies, not realising that a perfect one existed right on my bookshelf.  Thank you again, Nigella.  This caramel is thick, rich and absolutely delectable; you can do heaps of things with it.  Make caramel frosting, caramel brownies and I bet it'd taste amazing poured over vanilla ice cream.

300g caster sugar
125mL cold water
250mL double cream

1. In a heavy based saucepan, dissolve the sugar in the water over a low heat.  Do not stir it, or the sugar will crystallise.

2. When the sugar seems dissolved, turn up the heat and boil until the mixture turns a darkish golden colour.  Make sure you don't cook it for too long, or it will burn!
This should take about 10 minutes or so.

3. When the caramel is golden, take the pan off the heat and slowly whisk in the cream.  Don't have a fit if it fizzes and bubbles furiously!  If the cream doesn't completely combine and the mixture is lumpy, put the pan back on the heat.

4. Leave it to cool.


I used this caramel in a butterscotch frosting, that was hailed as 'the best frosting I've ever had' by one of my Mum's colleagues.
To make butterscotch frosting, beat 400g cream cheese until smooth and softened.  Add 1 cup of the caramel and beat gently to combine.  Spread over a delicious cake.


This caramel would be pretty much perfect (...I think) to use in caramel brownies.
To make caramel brownies, use this brownies recipe.  Pour half of the brownie mix into the tin and bake for about 10 minutes, so the top is a bit baked.  Pour a layer of caramel over the top and spread gently.  Pour the rest of the brownie mixture over the top of the caramel, so there are 3 layers: slightly cooked brownie, caramel, then uncooked brownie on the top.
Bake for another 20 minutes or so.

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