This week in Cook we feature the ten best caramel recipes. Here's a taster
*Bay salted caramel sauce*
Glossy, lava- like caramel sludge, this is best eaten warm, poured over some plain vanilla ice cream.
Serves 8
*150g butter
150g Muscovado sugar
4 fresh bay leaves
5 g flaky sea salt
150g double cream
50g dark chocolate*
*1* Place the butter in a saucepan over a low heat. Once it's melted, add the sugar and stir until it has dissolved. Add the bay leaves and leave to simmer for a couple of minutes. Stir in the salt.
*2* Take the pan off the heat and carefully pour in the cream. It might splutter and spit when you do this, so take care. Whisk until the mixture is thick and glossy. Break in the chocolate and stir until completely combined.
*3* Allow it to cool slightly before eating.
Recipe from One: A chef and her storecupboard by Florence Knight (Salt Yard).
For more great recipes get Cook free this Saturday with the Guardian. Reported by guardian.co.uk 14 hours ago.
*Bay salted caramel sauce*
Glossy, lava- like caramel sludge, this is best eaten warm, poured over some plain vanilla ice cream.
Serves 8
*150g butter
150g Muscovado sugar
4 fresh bay leaves
5 g flaky sea salt
150g double cream
50g dark chocolate*
*1* Place the butter in a saucepan over a low heat. Once it's melted, add the sugar and stir until it has dissolved. Add the bay leaves and leave to simmer for a couple of minutes. Stir in the salt.
*2* Take the pan off the heat and carefully pour in the cream. It might splutter and spit when you do this, so take care. Whisk until the mixture is thick and glossy. Break in the chocolate and stir until completely combined.
*3* Allow it to cool slightly before eating.
Recipe from One: A chef and her storecupboard by Florence Knight (Salt Yard).
For more great recipes get Cook free this Saturday with the Guardian. Reported by guardian.co.uk 14 hours ago.