Cadbury Caramel Spread, 400g

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This gem of a recipe has been idling its time away in my notebooks for a number of years. But last week one of my kids politely requested I make it again soon. Okay,she begged me to make it. So I did – yesterday. I knew straight away that it should make it’s way onto LittleSugarSnaps at the earliest possible moment, so I snapped the pictures today and poor Mr Lentil Salad got banished to oblivion for a week. If you fancy yourself a bit of a dab hand at baking, then incorporate some caramel into your next culinary creation for an extra decadent treat. Butterscotch sauce can be whipped with cream to create an indulgent icing, butter caramel can be spread onto shortbread and topped with chocolate to create a mouth-watering millionaire’s shortbread, and toffee pieces can be shopped up and used as a delicious decorative piece. Exactly how caramel evolved within the UK remains open to discussion. However, us Brits can’t get enough of the stuff, which is why so many home cooks have taken to trying to boil up their own homemade caramel. What are the ingredients in caramel ? I do tend to go a bit over kill on my decoration, but I do like to make a showstopper out of a dessert. This recipe can easily be switched up and be made to be similar like my no-bake caramel Rolo cheesecake, and vice versa. However, CADBURY’S IS DELICIOUS.

The dry method – this requires that you simply heat sugar in a dry pan until it liquifies and turns brown. Never stir your mixture, as this could result in crystalisation, ruining your caramel. Instead, gently swirl your pan (a wide-set base works best) to achieve an even melt I do realise that it looks like a sugar overload for every slice, but realistically its not that much for one slice! I do add on a drizzle of caramel for decoration (I used a smidge from a Carnation caramel tin) but this is an optional thang. You can easily use chocolate though as its easier! Arguably the hardest caramel to make is a seemingly simple sugar caramel. This is because crystalisation is most likely to occur in a pure solution, and because the mixture contains sugar only it can catch and burn within seconds. However, there are ways to make your life a little easier if you fancy trying your hand at the sugar caramel method: For the type of caramel which is velvety and creamy, additional ingredients need to be added. Cream and butter are often added to create a creamier consistency, preventing the caramel from turning into a frangible substance. Although it is optional, some recipes also call for the addition of salt to cut through the sweetness, but if you’re not a fan of salted caramel then feel free to leave this out, or only use a delicate sprinkling. At Hotel Chocolat, we just can’t get enough of caramel, which is why we’ve dipped into the caramel world to find out more about this sweet treat.

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As it happens, I’m pleased I held fire on publishing the recipe for this Chocolate Caramel Spread for a while. It originally started life as a Chocolate Salted Caramel Spread. But really, it works just as well as regular caramel without the salt. But here’s the best bit – it is customisable: You know Grenade's insanely delicious (and insanely popular) Carb Killa Protein bars? The irresistible, chocolatey, low sugar, high protein ones? Yep!! Well, now they're greaaatest bar yet (Choc Chip Salted Caramel obv) is available as an indulgent salted caramel chocolate spread with cacao nibs! This deliciously sweet recipe is one of those ones that would be the perfect showstopper on the easter table for dessert, or even if you are a chocolate and caramel fan… it is insane. Easter baking The best way to achieve successful results is to use a sugar thermometer, which can be bought for a relatively low cost in most shops. Whatever type of caramel you make, never take your eye off it: the high sugar content means it is more likely to burn, even after you’ve added your additional ingredients. Often people ask how I drizzle my ‘drizzle’s on and I use simple small disposable piping bags and its that simple. The Tala disposable piping bagsare PERFECT for all things drizzle and for small amounts. You just need to snip the end off and then its perfect. You can of course use a spoon, but I like my drizzles neat and easily done! I hope you love this one!Adding too much liquid would certainly affect the ability for this spread to set? Did you measure out the water and cream to the exact amounts specified in the recipe? (apologies if that seems like a basic question, but measuring is critcal for caramel recipes like this) To whip up a butterscotch sauce, the process is fairly similar to that of caramel, the only difference being the type of sugar you used. Butterscotch uses brown sugar, rather than the caster or granulated sugar used in caramel. Is caramel easy to make? Natural Sweetener (Maltitol*), Vegetable oil (Rapeseed, Sustainable Palm), Fat Reduced Cocoa 14%, Emulsifier (Sunflower Lecithin), Sea salt 0.5%, Natural Flavouring. If you find your cheesecake base is slightly too firm, you may need to reduce the butter content by about 1/3 next time you make the cheesecake if using the same ingredients! If using a biscuit with a chocolate coating, or a filling, use 2/3 of the listed amount of butter as it requires less.