Salted Caramel Egg Brownies

Salted Caramel Egg Brownies

I’m going to make a big statement here… I honestly think these Salted Caramel Egg Brownies are one of the best things I’ve ever made! They are absolutely heavenly and I could eat them every day! The chocolate brownie is the perfect level of gooeyness and fudgeyness, it’s filled with salted caramel sauce, and each piece is topped with half a Cadbury’s Caramel Egg that I’ve sprinkled some sea salt on. My mouth is actually watering as I type this, I’m not kidding! Go and make these Salted Caramel Egg Brownies immediately – you will not regret it!

Jump straight to the recipe!

I started by melting the dark chocolate and butter together in a pan on a low heat. I let it cool for 5 minutes.

In a bowl I whisked together the eggs and light brown sugar.

I added the chocolate mixture to the egg mixture, whisking constantly as I poured it in. Then I added the plain flour, cocoa powder and baking powder.

I poured the batter into a lined traybake tin, then added blobs of salted caramel sauce all over.

While it baked for 20 minutes, I cut the Caramel Eggs in half and sprinkled coarse sea salt over them.

 

I took the brownies out of the oven, pressed the eggs in, then they went back in the oven for another 10 minutes.

Salted Caramel Egg Brownies

I let the brownies cool completely before removing from the tin and slicing up.

Salted Caramel Egg Brownies

If you like chocolate and salted caramel (does anyone not?!) then get ready for sheer heaven as you tuck into these beauties.

    

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Recipes Made Easy, Baking Crumbs hosted by Only Crumbs Remain, and Fiesta Fridays hosted by Love Food Eat and Food For The Soul.


5 from 4 votes
Print

Salted Caramel Egg Brownies

Servings 15

Ingredients

For the brownie batter

  • 350 g Dark chocolate broken into squares
  • 250 g Butter or baking spread
  • 250 g Light brown sugar
  • 3 Eggs
  • 1 tsp Vanilla extract
  • 1 tsp Baking powder
  • 100 g Plain flour
  • 30 g Cocoa Powder

For the topping

  • 8 Cadbury's Caramel Eggs cut in half (one extra half for the chef!)
  • 100 g Salted Caramel Sauce I used Bonn Maman
  • 1/2 tsp Coarse sea salt

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and grease and line a 12" x 9" traybake tin

  2. Melt the dark chocolate and butter together in a pan on a low heat. When fully melted, stir together and remove from the heat. Let it cool for 5 minutes

  3. In a bowl whisk together the eggs and light brown sugar until frothy

  4. Add the chocolate mixture to the egg mixture, whisking constantly as you pour it in

  5. Add the plain flour, cocoa powder, vanilla extract and baking powder. Whisk in until you can't see anymore flour

  6. Pour the batter into the  lined traybake tin, add small blobs of salted caramel sauce all over

  7. Bake for 20 minutes. While it is baking, cut the Caramel Eggs in half and sprinkle coarse sea salt over them. There will be one extra half - the perfect snack for the chef or a nearby child!

  8. Take the brownies out of the oven, press the eggs into the batter, then put them back in the oven for 10 minutes

  9. Let the brownies cool completely in the tin before removing and slicing up

  10. Attempt to share them - this is a tricky one!

You can find more of my Traybake recipes by clicking here!

Salted Caramel Egg Brownies

Pin for later!

Chocolate, Salted Caramel & Chestnut Yule Log

Chocolate, Salted Caramel & Chestnut Yule Log

I’m looking forward to Christmas more than usual this year as it is looking quite likely that I’ll be celebrating it in our very own home! And hopefully with a slice of this Chocolate, Salted Caramel & Chestnut Yule Log! I’ve been renting since I left my parents at 18 and more years later than I’d like to count, I’m finally buying my own home with my boyfriend. I can’t wait to put the Christmas tree up, make the place our own and most of all get baking in our new kitchen! All going well, we will be in there in 2 weeks time, keep your fingers crossed for us!

Jump straight to the recipe!

I recently received the first issue of Baking Heaven, which is a monthly magazine subcription from Magazine.co.uk. It is packed full of sweet and savoury recipes and it certainly lives up to it’s name! When I flicked through the magazine to decide what to make I was immediately drawn to this Chocolate, Salted Caramel & Chestnut Yule Log. With it’s combination of salted caramel, chocolate and chestnuts it sounded like festive perfection. It is taken from Gizzi Erskine’s new book Season’s Eatings and is something a bit different from the traditional Yule Log.

I started by greasing a lining a lipped baking tray, the recipe recommends using a 33x23cm tin, but as mine was larger I increased the sponge recipe by a third to make up for this. I’ll only put the ingredients for the recipe as stated though.

I whisked up eggs with caster sugar in my food mixer for 8 minutes until it had trebled in size.

I sieved out plain flour and cocoa powder into a bowl and then folded it into the egg mixture.

Then I poured the batter into the tin and tipped it to spread the mixture out into each corner.

It baked on 190C/170C Fan/Gas Mark 3 for 12 minutes. I immediately tipped it out onto another sheet of baking paper and rolled it up, rolling the fresh sheet of baking paper with it. The recipe didn’t suggest to do this, but having made many swiss rolls in the past, I thought this was the best thing to do and I do recommend it! Then I left it to cool fully on a cooling rack.

I then made the chocolate icing by putting double cream, butter and dark chocolate in a pan and gently heating it until it all melted together. I put it in the fridge to chill for at least 30 minutes.

For the filling I started by making a caramel, I put caster sugar into a frying pan and left it without stirring it until it was golden and bubbling.

I added butter, double cream, vanilla extract and salt and quickly mixed them in.

I then poured the caramel into a bowl, added chestnuts and whizzed it up into a smooth paste using a hand blender. Let it cool to room temperature.

I whipped up double cream with icing sugar, then folded it into the cooled caramel and chestnut mixture.

I unrolled the sponger and spread the caramel filling all over it evenly.

Then I rolled the sponge back up carefully.

I took the icing out of the fridge and spread it all over the roll. I did it quite roughly as the roll was meant to look like a log.

Then I bashed up 1 flake bar and sprinkled it all over the wet icing. I put it back in the fridge to set.

I finished the Chocolate, Salted Caramel & Chestnut Yule Log by adding some redcurrants and dusting it with icing sugar. I’ve never actually eaten redcurrants before, they look very pretty and taste very inoffensive, however they are quite full of seeds despite their small size. You can choose to decorate the roll with anything you like, I suggest a sprig of holly, edible gold glitter or a liberal dusting of icing sugar!

This Chocolate, Salted Caramel & Chestnut Yule Log was the perfect taster of Christmas treats to come, the filling had a salty caramel flavour, the sponge was light and soft, and the dark chocolate icing was melt in the mouth divine. I really enjoyed every bite!

      

I’m linking this recipe up with We Should Cocoa hosted by Tin & Thyme, with the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & MotivationCook Blog Share hosted by Sneaky Veg, and Recipe of the Week hosted by A Mummy Too.



Chocolate, Salted Caramel & Chestnut Yule Log

Ingredients

  • 3 Eggs
  • 175 g Caster sugar
  • 50 g Plain flour
  • 25 g Cocoa powder
  • 110 g Butter
  • 150 g Dark chocolate
  • 350 ml Double cream
  • 1 tsp Vanilla extract
  • 3/4 tsp Salt
  • 200 g Chestnuts
  • 3 tbsp + more for dusting Icing sugar
  • 1 Cadburys Flake Bar
  • 3 sprigs of Redcurrants

Instructions

  1. Grease and line a lipped 33x23cm baking tray

  2. Whisk up the eggs with 75g of the caster sugar in an electric food mixer for 8 minutes until it has trebled in size

  3. Sieve the plain flour and cocoa powder into a bowl and then fold it into the egg mixture

  4. Poured the batter into the lined tray and tip it to spread the mixture out into each corner

  5. Bake it on 190C/170C Fan/Gas Mark 3 for 12 minutes. Immediately tip it out onto a clean sheet of baking paper and roll it up, rolling the clean sheet of baking paper with it. Leave it to cool fully

  6. Make the chocolate icing by putting 150ml of the double cream, 30g of the butter and dark chocolate in a pan and gently heating it until it all melts together. Put it in the fridge to chill for at least 30 minutes

  7. For the filling start by making a caramel. Put 100g of the caster sugar into a frying pan and leave it without stirring until it is golden and bubbling

  8. Then add 80g of the butter, 50ml of the double cream, the vanilla extract and the salt and quickly mix them in using a whisk

  9. Pour the caramel into a bowl, added the chestnuts and whiz it up into a smooth paste using a hand blender. Let it cool to room temperature

  10. Whip up 150ml of the double cream with the icing sugar, then folded it into the cooled caramel and chestnut mixture

  11. Unroll the sponger and spread the caramel filling all over it evenly, then roll the sponge back up carefully

  12. Take the chocolate icing out of the fridge and spread it all over the roll. You want this to be quite rough as the roll is meant to look like a log

  13. Bash up 1 flake bar and sprinkled it all over the wet icing. Put it back in the fridge to set

  14. Finish the Yule Log by adding some redcurrants and dusting it with icing sugar

NB. I have received the subscription to Baking Heaven free of charge, all opinions are my own.

You can find more of my Dessert recipes by clicking here!

Salted Caramel Popcorn Cupcakes

Salted Caramel Popcorn Cupcakes

Last night I had a party for my 30th birthday, and these Salted Caramel Popcorn Cupcakes were such a hit I had to share the recipe! For the party I also made two Chocolate Guinness Cakes with Baileys Buttercream (my absolute favourite cake!), some Pepperoni Pizza Muffins – I also did a veggie friendly version using Quorn ‘ham’ – and some Rocky Road.

Jump straight to the recipe!

To make the cupcakes I creamed together butter and caster sugar.

I added eggs, one at a time, mixing between each addition. Followed by vanilla extract. Finally I stirred in self raising flour.

I put the cupcake batter into cupcake cases and baked them for 20 minutes on 180C/160C Fan/375F/Gas Mark 4.

Once the cupcakes were cool I used a cupcake corer to make a hole in the centre of each one and filled it with Carnation caramel that I had mixed salt into.

I made the buttercream by mixing together butter, icing sugar, Dr Oetker Caramel flavour, and salt. I used a piping bag and nozzle to swirl the buttercream onto each cake.

Salted Caramel Popcorn Cupcakes

Then I got a bag of toffee popcorn and stuck it all over the buttercream. Finally I sprinkled some gold edible glitter all over the Salted Caramel Popcorn Cupcakes!

Salted Caramel Popcorn Cupcakes

The Salted Caramel Popcorn Cupcakes looked really attractive and were the first item on the cake buffet to disappear. I’d only decided to make them at the last minute, so I’m glad I did. They are so yummy and the hidden centre is an indulgent surprise!



Popcorn & Salted Caramel Cupcakes

Servings 12

Ingredients

Sponge

  • 175 g Butter
  • 175 g Caster sugar
  • 3 Eggs
  • 2 tsp Vanilla extract
  • 175 g Self raising flour

Buttercream

  • 300 g Icing sugar
  • 150 g Baking spread
  • 1 1/2 tsp Caramel extract
  • 1/2 tsp Salt

Filling & Decoration

  • 175g Carnation caramel
  • 1 tsp Salt
  • 1 bag of Toffee popcorn
  • Edible glitter

Instructions

  1. To make the cupcakes cream together the butter and the caster sugar

  2. Add the eggs, one at a time, mixing between each addition. Then add the vanilla extract
  3. Fold in the self raising flour
  4. Put the cupcake batter into cases in a cupcake tin and bake for 20 minutes on 180C/160C Fan/375F/Gas Mark 4

  5. Mix together the caramel and the salt. Once the cupcakes have cooled, use a knife or cupcake corer to make a hole in each cake, then fill it with the caramel mixture

  6. Make the buttercream by mixing together the butter, the icing sugar, caramel extract and salt. When the cupcakes are fully cool, use a piping bag and nozzle to swirl the buttercream onto each one

  7. Stick the toffee popcorn all over the buttercream and add edible glitter, serve immediately

You can find more of my Cupcake recipes by clicking here!

Pin for later!

Lindt Lindor Cupcakes with Salted Caramel Buttercream

Lindt Lindor Cupcakes with Salted Caramel Buttercream
My mum loves Lindt Lindor, they are her absolute favourite chocolates and I can always guarantee that getting her a box of them will go down well on any occasion. As it’s Mother’s Day this weekend I wanted to surprise her by baking Lindt Lindor Cupcakes. I added Salted Caramel Buttercream as she loves salted caramel too. I got the idea after seeing A Life Of Geekery‘s post, she uses the caramel Lindor and a pre-flavoured icing sugar. I’ve made mine differently, but the results are equally as yummy!

Jump straight to the recipe!

First things first, I put my Lindt Lindor in the freezer for at least 1 hour. I learnt this trick when I made Creme Egg Cupcakes last year.

I started by making a simple vanilla sponge by creaming together butter and caster sugar, adding eggs and vanilla extract and whisking in. Finally I folded in self raising flour.

I divided the batter into the baking cases, then placed the frozen Lindt Lindor (I used the red wrapper kind) in the middle.

The cupcakes baked for 20 minutes.

To make the buttercream I mixed together butter, icing sugar, Dr Oetker Caramel flavour, and salt. Add some salt and test the flavour, see if you like it, as I’ve noticed different people like different strengths of salted caramel. Or you can leave it out if you don’t like salt in it at all.

Lindt Lindor Cupcakes

I piped the buttercream on top of the cooled Lindt Lindor Cupcakes, then added another whole Lindor on top and a sprinkling of edible gold glitter!

Of course I had to test one before giving them to my mum… I cut one open and the Lindor chocolate hadn’t quite done what I expected. It melted and created a delicious chocolatey bottom to the cake! As for the buttercream…drool!

I put the Lindt Lindor Cupcakes in a decorative box and jumped straight in the car to take them to my mum. She loved the surprise and said the cakes were ‘amazing, divine and yummy’. Definitely a winner then! My boyfriend had one too and made lots of ‘yummmm’ noises whilst he gobbled it up.

I am entering these into myself and Cakeyboi’s baking challenge Treat Petite. This month’s theme is ‘Mum’.


Lindt Lindor Cupcakes with Salted Caramel Buttercream

Servings 12

Ingredients

For the sponge

  • 175 g Butter
  • 175 g Caster sugar
  • 3 Eggs
  • 1 tsp Vanilla extract
  • 175 g Self raising flour
  • 9 Lindt Lindor frozen

For the buttercream

  • 300 g Icing sugar
  • 1 1/2 tsp Caramel extract
  • 150 g Butter
  • 1/2 tsp Salt

For decoration

  • Edible gold glitter
  • 9 Lindt Lindor

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and line a muffin tin with cupcake cases

  2. Make the sponge by creaming together the butter and the caster sugar

  3. Add the eggs, milk and vanilla extract and whisk in

  4. Fold in the self raising flour

  5. Divide the batter into the baking cases, then place one Lindt Lindor in the middle

  6. Bake the cupcakes for 20 minutes. Leave to cool

  7. To make the buttercream mix together the butter, icing sugar, caramel extract and salt

  8. Pipe the buttercream on top of the cooled cakes, then add another Lindt Lindor on top and a sprinkling of edible gold glitter

You can find more of my Cupcake recipes by clicking here!

Gingerbread Bonfire Cake with Salted Caramel Sauce

Gingerbread Bonfire Cake with Salted Caramel Sauce
The night’s are drawing in and getter darker, which makes me feel excited for Halloween, Bonfire Night and Christmas, but damn does it make it difficult to get any natural light for my cake photos! Oh well, this cake is all about darkness anyway. Made with treacle, dark brown sugar and even some Guinness for good measure. It was described as ‘Bonfire Night in a cake’ by my lovely colleagues which is why I titled it appropriately. It really is the perfect cake for this time of year. Here’s how I made it…

I started with the salted caramel sauce as it needs time to cool and thicken up. In a pan I melted 57g Stork. Once melted I added 165g dark brown sugar and 175ml double cream. I kept stirring and let the sauce bubble for 5 minutes. I then added 2 tsp vanilla extract and 1/2 salt. I poured it into a bowl and cooled it in the fridge. It took a good few hours to thicken up.

I baked the cake in a ring bundt tin, you can easily pick one up if you don’t have one. I greased it with butter and dusted with flour to ensure the cake didn’t stick.

In a bowl I whisked together 250ml Guinness (you could also use another dark stout), 340g black treacle, 165g dark brown sugar, 170ml vegetable oil and 3 large beaten eggs.

I sifted together 255g plain flour, 2 tsp baking powder, 1/2 tsp bicarbonate of soda, 2 tbsp ground ginger, 1 tsp cinnamon, 1/4 tsp nutmeg and 1/2 tsp salt. I added this to the wet ingredients and mixed in.

I baked on 180C/350F/Gas Mark 4 for 45 minutes until it was a deep rich brown and a skewer came out clean.

Let it cool for 5 minutes then tip it out of the tin. If it doesn’t come out straight away, run a knife along the edges and around the middle ring. Leave to cool before smearing on the sauce and garnishing with some chopped crystallised ginger.

I ended up making this cake twice, one for the Macmillan Coffee Morning bake sale at work, and again for my colleagues as I got caught up in organising the bake sale and forget to take any photos the first time round! It was enjoyed both times and I even came second in the Bake Off competition we ran in conjuction with the bake sale. I was pretty pleased! It’s a really moist cake, full of warming smokey flavours and the rich caramel sauce is to die for!

Recipe slightly adapted from Chow.

Gingerbread Bonfire Cake with Salted Caramel Sauce

Ingredients

  • 57 g Butter
  • 330 g Dark brown sugar
  • 175 ml Double cream
  • 2 tsp Vanilla extract
  • 1 tsp Salt
  • 250 ml Guinness
  • 340 g Black treacle
  • 175 ml Vegetable Oil
  • 3 Eggs
  • 225 g Plain flour
  • 2 tsp Baking Powder
  • 2 tbsp Ground ginger
  • 1/2 tsp Bicarbonate of Soda
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 2 tbsp Crystallised ginger chopped

Instructions

  1. To make the salted caramel sauce. Melt the butter in a pan, then add 165g of the dark brown sugar and the double cream. Keep stirring and let the sauce bubble for 5 minutes. Then add the vanilla extract and 1/2 tsp of the salt. Pour it into a bowl and cool it in the fridge for a few hours to thicken up
  2. Grease the cake tin with butter and dust with flour
  3. In a bowl whisk together the Guinness, black treacle, 165g of the dark brown sugar, vegetable oil and eggs
  4. In a separate bowl, sift together the plain flour, baking powder, bicarbonate of soda, ground ginger, cinnamon, nutmeg and 1/2 tsp of the salt. Add this to the wet ingredients and mix in
  5. Pour into the cake tin and bake on 180C/350F/Gas Mark 4 for 45 minutes until it is a deep rich brown colour and a skewer comes out clean
  6. Let it cool for 5 minutes then tip it out of the tin. If it doesn't come out straight away, run a knife along the edges and around the middle ring. Leave to cool before smearing on the salted caramel sauce and garnishing with the chopped crystallised ginger

Salted Caramel & Pecan Baklava: GBBO Week #9

Salted Caramel & Pecan Baklava: GBBO Week #9
Can you believe it was the semi finals of The Great British Bake Off last week already?! As usual it’s gone so quickly. The theme for episode nine was patisserie, although there wasn’t much pastry being made… it was more to do with layered desserts. The first challenge was the only challenge that involved making pastry. The judges asked for two different types of Baklava, a Turkish pastry made with layers of filo and filled, usually, with pistachios and walnuts. Syrup is drizzled over the Baklava after baking. The bakers were allowed to flavour and shape the Baklava any way they liked.

Richard stayed traditional with a Pistachio & Rose Baklava, and a Walnut & Almond Baklava. While Chetna experimented with a Chocolate Orange Baklava, and a Masala Chai Baklava. I was intruigued to see how they all shaped their Baklavas differently. Only Nancy made the traditional square shaped ones. Everyone also had their own way of pronouncing this pastry dessert’s name!

The bakers all made their own filo, which has to be stretched out into a giant thin layer. As Chetna said, it’s impossible to get it as thin as the store bought kind, because that is done by a machine. However, the bakers filos all looked pretty good! Luis flower shaped Baklava’s were criticised by the judges as they were not ‘proper’ Baklava. Nancy also shoved aside tradition by filling her Baklava’s with muesli, and got great results.

The technical challenge this week was a ‘Schichttorte’, which is simpler horizontally layered version of the German cake Baumkuchen. The cake the bakers were given to bake had 20 layers and each one was cooked under the grill. This challenge was to test the bakers consistency as the recipe itself was fairly simple, it was the technique that was the hard part. The layers of batter were extremely thin which left the bakers quite
confused as it just didn’t look like enough batter. Some of them ended
up with less than 20 layers (of course Paul counted them during judging…).

They weren’t provided with a grill temperature or a time to grill for, some bakers timed the layers and some just judged it by eye. I thought that all this grilling would make the cake quite dry and on Extra Slice they confirmed that it was a very dry cake. The enternal Bake Off problem of not having enough time for things to cool caused problems with the chocolate glazes. Why can’t they give them enough time?! I cry every time I watch the show. Luis came first, Richard second, Nancy third and Chetna fourth.

The bakers were really tested this week with the showstopper challenge. They were asked to make two different types of Entremets, 12 of each. Entremets are the small fancy cakes you see in the window of high end patisseries. Mary wanted to see polished works of art, and Paul wanted precision, beauty and elegance in miniature form.

The bakers layered sponges, mousses, creams and jellys to make these tiny treats. Some of the bakers left their layers visible like Richard with his Hazlenut Mocha Entremets, whereas Nancy covered her Raspberry Nonnettes in a chocolate glaze so that the layers were revealed on cutting. She did very well in judging for flavour, but was marked down for apperance.

Chetna’s Chocolate, Orange and Nut Entremets looked stunning, but the judges though they lacked in orange flavour, they also thought her Cappucino ones were untidy and the coffee was too strong. Paul called Richard’s entremets “extremely good”. Luis also did very well.

Chetna left us this week. It was very sad to see her go as she is an amazing baker, but based on this week’s bakes I think it was the right decision. Richard smashed his own record and received Star Baker again!! Next week it’s the final! I personally cannot wait.

I had thoughts of making an Entremet this week, but the whole idea of it made me quite stressed! And being stressed before I bake something is not what I want. I bake for enjoyment and I need to be excited about what I’m making. I am not a fan of traditional Baklava so I decided to changed the flavours to things I do like!

I started the night before by making the syrup as it needs to cool overnight in the fridge and thicken up. If you can’t do it the night before, make sure it has at least 2 hours cooling time in the fridge before using. On a low heat in a pan I heated 45g brown sugar, 1/2 tsp sea salt, 235ml water and 170g honey (you can replace the honey with golden syrup if you like). Once the sugar is dissolved, let it boil for 10 minutes, stirring constantly. Pour into a bowl and cool in the fridge.

For the filling I roughly chopped up 150g pecans.

I added the pecans, 45g light brown sugar, 1 tsp cinnamon, 1/4 tsp nutmeg and 1/2 tsp salt into a food processor and pulsed them until they looked like a coarse crumb.

Before layering the Baklava I melted 200g butter in a pan and stirred in 45g light brown sugar until it dissolved.

In a deep sided baking tray I starting layering up the filo sheets, brushing butter between each layer. I did 10 sheets of filo per layer. I didn’t make my own filo, I bought 2 packs of Jus Roll. I have made filo before, if you’d like to make your own (or have a nosey at how I got on!) you can check out my Fruit Strudel post.

After doing 10 filo layers, I added a layer of the pecan filling. Then I did 10 more filo layers again brushing butter in between, then another layer of pecan filling, then 10 more filo layers. Reserve some of the filling for topping the Baklava after baking, about 2 tbsp should do.

I sliced the baklava up into pieces before baking.

I baked on 180C/350F/Gas Mark 5 for 30 minutes. It was quite golden brown by then so I covered it in foil to avoid it catching. I turned the heat down to 150C/300F/Gas Mark 2 and baked for another 25 minutes. When it was done I immediately poured the syrup all over, then sprinkled the remaining filling in the centre of each square along with a sprinkle of sea salt.

The pastry was beautifully crispy and made a great sound when I bit into it. The syrup made it sticky and sweet. I loved the contrast between the saltyness and the sweetness, much better than the traditional Baklava I reckon. My boyfriend demanded that ‘not all of these are being taken into your work!’ So they must have been good!

I am linking up again to Supergolden Bakes GBBO Bake Along.

Recipe from Phyllo.com
 

Salted Caramel & Pecan Baklava

Ingredients

  • 2 Packs of Jus Roll Filo Pastry
  • 135 g Light brown sugar
  • 1 tsp Sea salt
  • 235 ml Water
  • 170 g Honey
  • 150 g Pecans
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 200 g Butter

Instructions

  1. Start by making the syrup. In a pan on a low heat melt 45g of the brown sugar, 1/2 tsp of the sea salt, the water and honey. Once the sugar is dissolved, let it boil for 10 minutes while stirring constantly. Pour into a bowl and cool in the fridge overnight or for at least 2 hours

  2. For the filling chop up the pecans, add them along with 45g of the light brown sugar, the cinnamon, nutmeg and 1/2 tsp of the salt into a food processor and pulse them until they look like a coarse crumb
  3. Melt the butter in a pan on a low heat and stir in 45g of the light brown sugar until it dissolves
  4. In a deep sided baking tray layer up the filo sheets, brushing butter between each layer. Start with 10 sheets of filo, then a layer of the pecan filling, then 10 more filo sheets, another layer of the filling, then a final layer of 10 filo sheets. Reserve a small amount of the filling for topping the Baklava after baking, about 2 tbsp
  5. Slice the baklava in the tin, into the pieces desired before baking. Bake on 180C/350F/Gas Mark 5 for 30 minutes. Cover with foil if browning too much and turn the heat down to 150C/300F/Gas Mark 2 and bake for another 25 minutes. When it is done, immediately pour the syrup all over, then sprinkle the remaining filling in the centre of each square along with a sprinkle of sea salt

Salted Caramel Fudge

Salted Caramel Fudge
Salted caramel is all the rage right now and although I may be a little late to the party in finally making something with these opposing flavours, this Salted Caramel Fudge was worth the wait! It’s sweet, it’s salty, it’s melt in the mouth, it’s delicious!

Jump straight to the recipe!

In a large heavy bottomed pan I put condensed milk, semi skimmed milk, butter, granulated sugar, and golden caster sugar. I heated it on low until all the sugar had dissolved.

Once the sugar was completely dissolved, I turned up the heat and let the mixture boil for 10 minutes. I kept stirring it during this time.

I beat the mixture until it started to set, then poured it into a prepared pan lined with greaseproof paper. Then I sprinkled sea salt over the top, I didn’t measure the amount I used, this part depends on how salty you like it! I gently pressed the salt into the fudge to make sure it stuck.

I left the Salted Caramel Fudge overnight to set and the next day I cut it up into pieces. It was very tasty and melt in the mouth! The saltyness balances out how sweet the fudge is. Fudge is great for giving as a gift and I have given it out at Christmas and for Valentine’s Day before. This Salted Caramel Fudge went to a friend for her birthday, to my Dad and stepmum, and then the leftovers were enjoyed by myself and my boyfriend. You get at least three decent sized gifts out of this batch. Perfect for Christmas!

I’m linking this recipe up with Treat Petite, hosted by Cakeyboi this month and myself on alternate months.

Recipe adapted from Honest Cooking.
 

Salted Caramel Fudge

Ingredients

  • 1 can (397g) Condensed Milk
  • 150 ml Semi skimmed milk
  • 115 g Butter
  • 300 g Granulated sugar
  • 150 g Golden caster sugar
  • Coarse Sea Salt To taste

Instructions

  1. In a large heavy bottomed pan heat the condensed milk, semi skimmed milk, butter, granulated sugar, and golden caster sugar on low until all the sugar is dissolved

  2. Then turn up the heat and let the fudge boil for 10 minutes. Keep stirring during this time

  3. Take off the heat and beat the fudge until it starts to set, then pour into an 8 x 8 square tin lined with baking paper

  4. Sprinkle your desired amount of sea salt over the top of the fudge and gently press into the fudge to make sure it sticks

  5. Leave the fudge for several hours or overnight to set, then cut up into pieces to serve

You can find more of my Fudge recipes by clicking here!