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This recipe for salted caramel sauce is one of the easiest recipes with sugar I've ever made. And not just that - it's also very versatile - pour it on top of your favourite pudding, ice cream, use it as a filling or just dive in with a spoon!
There are really just four basic ingredients:
And here is what you do to make your salted caramel sauce:
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I love that once one festive season finishes another one starts! There is something comforting about spending an afternoon making marmalade, whilst it's cold and rainy (mostly!) outside. I love deciding on my marmalade flavour, experiment with different types of fruit and finally baking my own bread and butter to taste the marmalade when it's finished. A total bliss!
Every year I find myself putting in my diary 'marmalade making' dates to make sure I don't miss the short Seville orange season. I always buy more than I need and freeze some oranges for later.
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I can never resist the smell of freshly baked bread, thickly buttered and topped with marmalade. While January and February are the best months to make a proper Seville Orange Marmalade, for the rest of the year, we have to use other citrus fruits. Rather than seeing it as a disadvantage, I think it's great to experiment with different flavours and make marmalade from other fruits.
Today, I wanted to share with you my favourite recipe for tangerine marmalade. Tangerines are available throughout the whole year; they are usually much cheaper than Seville Oranges and marmalade making is much quicker, because their skin is much finer than oranges one.
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Over the years I've made a lot of marmalade batches, to just about call myself an expert. But, expert or not, I still get days, when batch of marmalade just doesn't want to set or the flavour is not quite right. I know that marmalade making can be really puzzling, so here is a list of frequently asked questions:
Any citrus fruit can be used - Seville Oranges, Lemons, Limes, Sweet oranges, Tangerines or Satsumas.
Here in the UK, seville oranges is very short. You can only buy seville oranges in January/February, when they are available in large supermarkets or your local fruit stall. It's worth buying few extra ones and freeze them or make several batches.
500g of seville oranges will make about 5 smaller jam jars, so if you buy few kilos, you have supply for most of the year!
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By now, I’m sure you have heard about so called ruby chocolate. It’s been widely talked about topic in the chocolate world and chocolatiers around the world are using this chocolate to create amazing chocolate treats. So, what’s so special about this type of chocolate? How was this chocolate discovered?
So, let’s start at the beginning.
Ruby chocolate was created by a leading chocolate brand, Barry Callebaut and introduced to the world in 2017. Ruby chocolate wasn’t just discovered, it was invented and carefully researched by a team of chocolate experts at Barry Callebaut over the last ten years prior to the launch. The ruby chocolate was registered as a patent in 2009. As you would have expected, the actual recipe is a secret, but the flavour and colour of the chocolate comes directly from the special cross bread ruby cocoa beans which were cultivated in the Ivory Coast, Equador and Brazil.
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That’s a question we’re often asked in a spare moment during our chocolate making workshops or when people book our fun chocolate making hen parties. When I got asked for the first time I had to really think, because since I work with 'proper' chocolate I don't even think about alergies. It's just chocolate, you know...nothing else! I never really promoted my chocolate as gluten free, suitable for vegetarians and vegans or that it can be made completely lactose free.
It's just a normal chocolate, right...everybody knows that! Well, it turns out that not everyone does and because 99% of mass produced chocolate products contain all sorts of things, that just shouldn't be there, understandably people ask, whether my chocolate is gluten free or not.
