A few of my favourite combinations (for the proportions above) with tasting notes: Crème fraîche treacle caramels: white sugar, muscovado/molasses sugar, butter, crème fraîche, black treacle/molasses, salt. Tasting notes: slight...
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A few of my favourite combinations (for the proportions above) with tasting notes: Crème fraîche treacle caramels: white sugar, muscovado/molasses sugar, butter, crème fraîche, black treacle/molasses, salt. Tasting notes: slight bitterness from the unrefined sugar plus a gentle acidity from the crème fraîche. Amazing as a sauce on ginger ice-cream, good after-dinner as a firm caramel. Toasted brazil nut and orange caramels: all white sugar, butter, double cream, golden syrup, salt, plus, stirred in gently at the end, the finely grated zest of two oranges and 100g coarsely chopped and oven-roasted brazil nuts. Tasting notes: rich butter flavour accentuated by the brazil nuts and lightened by the orange to stop the sweetness overpowering it. A magical sauce when poured hot over ripe bananas together with ice-cold cream. Good firm caramels for an afternoon watching a DVD. Olive oil and black pepper caramels: white sugar, soft dark brown sugar, extra virgin olive oil, water, liquid malt extract, salt plus, stirred in with the water, 2 tsp coarsely ground black pepper and 1 tbsp cocoa. Tasting notes: the malt and chocolate become background flavours as the olive oil and black pepper dominate. Lovely on poached pears, chocolate or black cherry ice-cream, as the chocolate in the sauce becomes more apparent. The firm caramel is perfect with a shot of espresso.
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