Pink Peppercorn Salted Caramel
Pink Peppercorn Salt adds a delicious fruity aroma and the salt enhances the flavour of the caramel. Combined with a chocolate brownie and you can true decadence. With a little extra cream you get a delicious PInk Peppercorn Salted Caramel Sauce to drizzle over ice cream or sticky date pudding.
- Pink Peppercorn Salt for ‘the Passionate Foodie’
- 250g Sugar
- 140g Golden Syrup
- 75g Water
- 80g Unsalted Butter
- 80g Cream (250g Cream to make a sauce)
Most of the shopping list item ms are staples in your fridge and pantry, so you can whip these up when ever you get a craving.
Add the sugar, golden syrup and water to a sauce pan and slow bring to a boil. Do not stir at this stage but you can give the pot a swirl to ensure all ingredients are mixed together.
The golden syrup will help prevent the sugar from crystallising as you start the cooking process.
Bring to the boil and watch as the colour changes to a golden brown colour - be careful as the golden syrup will darken the colour slightly immediately but it won't be cooked yet.
Once the sugar has browned and taken a nice golden brown colour you can then add the butter and cream at the same time. Be careful as the mixture will foam up but by using a whisk you can control.it. Bring to the boil once more and then turn off.
You can add the Pink Peppercorn Salt at this stage and stir it through, but I like to sprinkle mine over the top as it sets to garnish and add flavour.
To make fudge pour the mixture into a greased pan to set in the fridge. As a sauce place into a jar or squeeze bottle (may need to run under hot water losen enough to pour). Refrigerate fudge or sauce and it can be kept for up to a week.