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Saucy toppings: Salted Caramel Sauce and Hot Chocolate Fudge

Posted in Food & Entertaining

The best ‘banana split’ image I found out there. Some of the others were just ….. disturbing, there’s nowt so strange as some folks.

In all honesty, the Nans prefer store-bought ice-cream. Especially the ‘real cream’ version from Woolworths. It’s all they have ever desired in an ice-cream – tastes like it, melts like it and comes in big 2 litre containers. I’m not a huge fan of vanilla ice-cream, unless it has something special poured over the top. So, in preparation for our Easter jaunt to McG, and the inevitable block of ice-cream in the fridge, I thought I would make a topping to sweeten the deal for me.

IMG_4542A quick poll held in the car on the way to the beach a few days earlier had delivered a split vote. Jasper wanted the caramel, the girls wanted chocolate. I fancied both, it was Easter and we wouldn’t be over egging it, the recipe said they were quick and heasy … so, what the heck, I made both.

Measure out all of your ingredients before hand, you don’t want to be hurtling around the kitchen as either toffee or chocolate  custard boil over on the stove. Don’t worry about the toffee base for the caramel sticking on your metal spoon/whisk … it will come off easily in cold water. And do sterilize your bottles and their tops by boiling them in water for 10 mins or so. Let dry naturally covered with a clean dish cloth.

Salted Caramel Sauce
1/2 cup /120ml water
1 cup sugar / 200g brown sugar
1 cup/ 240 ml heavy cream
1 1/2 teaspoon flake salt (I had a smoked one and used that)
1/2 teaspoon vanilla extract

  1. Pour the water and sugar into the saucepan.
  2. Cover and boil over high heat until the syrup is very light brown (straw colored), it will take about 7-9 minutes.
  3. Reduce the heat to medium and continue to cook until the syrup is a deep red/brown color – about 8-10 mins.
  4. In another saucepan, warm the cream gently – do not boil.
  5. Stir in the salt.
  6. Remove the syrup from the heat and pour warm cream into the syrup, very slowly. Slowly is key because it will bubble and steam.
  7. When it subsides, add the vanilla.
  8. Whisk gently until the sauce comes together.
  9. Decant into a sterilized jar and allow to cool.

5 Minute Hot Chocolate Fudge
1/2 cup / 115g butter (unsalted)
4 tablespoons/ 35g cocoa powder
4 tablespoons / 60 grams dark chocolate
1 cup/200g brown sugar
1 cup / 240ml evaporated milk (I used unsweetened)
1 teaspoon vanilla essence

  1. Bring butter and milk to a slow boil and then add in dry ingredients.
  2. Cook on low until the mixture coats the back of a spoon (5/6 minutes).
  3. Add vanilla last.
  4. Decant into a sterilized jar and allow to cool.

Both toppings will last forever in the fridge, if you don’t keep slurping spoonfuls to test if they are still ok. I even managed to concoct a chopped banana split for myself. With some crushed Special K cereal on top. That way I got to use both toppings as part of breakfast. A inspired decision, if I say so myself.

My breakfast banana split.

(These recipes are adapted from the ‘America’s Test Kitchen’ website. Images copyright campari&sofa except for the decently attired banana split – which had no attribution.)

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  1. Mmmmm…breakfast banana split with these sauces sounds like a great idea!

    May 1, 2014

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