Olive Oil Salted Caramel 3 Ways
1 cup granulated sugar
1/4 cup water
1/4 cup Extra Virgin Olive Oil
1/2 cup table cream
A pinch of coarse salt
Place the sugar and water in a pan over medium heat. Stir to dissolve the sugar. Using a pastry brush dipped in some water, brush down the sides of the pan to remove any sugar crystals. As the mixture heats up do not stir it, just swirl. The water will completely evaporate and the sugar will quickly start to turn color. Continue to swirl until an amber color is reached. At this point, turn off the heat and pour in the cream and stir. This mixture may turn into a hard ball initially but it will smooth out. Then drizzle in the olive oil and use a whisk to incorporate. Finally sprinkle with a pinch of coarse salt.
Vanilla Ice cream
Chocolate Bon bons – rewrite
Caramel Sauce in a small sandwich bag
1 cup Melted Dark Chocolate
Pour the melted chocolate into the mould and fill to the top. Once filled, tip the mould upside down over the bowl you stirred the chocolate in and tip out any excess. Use an off set spatula to scrape any excess chocolate from the top of the mould. Put the mould into the fridge for 10 minutes to set
Put your caramel sauce into a piping bag or small sandwich bag and make a small hole (about 2mm) in the bottom. Remove your mould from the fridge. Carefully pipe about ½ tsp of caramel sauce into each chocolate. You want to leave a gap of about 2mm at the top of each one for adding the chocolate base. Place in the freezer for ten minutes.
Pour the remaining melted chocolate over the mould (if you’ve reheated it make sure it’s not too hot) and one again scrape away the excess. Place in the fridge for another 10 minutes and then pop out when your ready to eat.
Salted Caramel Latte
1 Shot of espresso
2 tbsp caramel, plus extra for decoration
2 cups whole fat milk
Begin by placing the milk into a large mason jar, screw the lid on and shake vigorously for 60 seconds. Take off the lid and microwave for 60 seconds.
In a large mug combine the espresso and 2 tablespoons of caramel. Using a spoon to hold back the foam, pour in the milk 2 cm from he top of the mug. Then spoon over the foam and drizzle with a small amount of the caramel.