Salted Caramel Truffles

These cheat's sweets make a great addition to a party spread or gift hamper. Use chocolate caramels and cover with edible gold

• Cooking Time Prep 5 mins
  
• Skill Level Easy
• Servings Serves as many as you like

Nutrition per serving

• Kcalories

  25

• Protein

  0g

• Carbs

  4g

• Fat

  1g

• Saturates

  1g

• Fibre

  0g

• Sugar

  3g

• Salt

  0.5g

Ingredients

• chocolate-covered caramels (we used Rolos)
• edible gold lustre (we bought ours from Waitrose)
• sea salt flakes

Directions

1. Unwrap the chocolate-covered caramels and use a small paintbrush to dust the outsides with gold lustre. Add a few flakes of sea salt to the top of each one, then arrange on a serving plate (stacking in a tower makes them look extra special). Chill for at least 1 hr before serving.

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Caramel Ripple Cheesecake Cups

Individual pudding pots with almond flavours from crunchy amaretti biscuits combined with smooth cream and caramel

• Cooking Time Prep 10 mins
  
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  462

• Protein

  9.2g

• Carbs

  31.3g

• Fat

  33.2g

• Saturates

  21.4g

• Fibre

  0.2g

• Sugar

  30.9g

• Salt

  0.8g

Ingredients

• 100g amaretti biscuits (about 20)
• 400g soft cheese
• 50g golden caster sugar
• ¼ tsp vanilla extract
• 6 tbsp caramel sauce, we used Carnation, beaten until smooth

Directions

1. Crush the biscuits into large crumbs and divide between 4 ramekins or small glasses.
2. In a bowl, beat the cheese with the sugar and vanilla then add 4 tbsp of the sauce and beat until mostly incorporated but still streaked slightly. Carefully spoon over the biscuits and smooth the top.
3. Spoon the rest of the caramel over the top and use a teaspoon to swirl the top of the cheese layer with the caramel. Set in the fridge for at least 2 hours but up to 2 days before serving.

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Chocolate Hazelnut & Salted Caramel Tart

A buttery pastry case with a layer of caramel and just a hint of salt, studded with nuts and finished with a fudge filling

• Cooking Time Prep 40 mins
  Cook 45 mins - 50 mins
• Skill Level Moderately easy
• Servings Serves 12

Nutrition per serving

• Kcalories

  424

• Protein

  5g

• Carbs

  31g

• Fat

  31g

• Saturates

  16g

• Fibre

  2g

• Sugar

  19g

• Salt

  0.6g

Ingredients

• For the hazelnut pastry
• 50g blanched hazelnuts
• 200g plain flour
• 1 tbsp icing sugar
• 140g cold butter, diced
• 1 egg yolk
• flour, for dusting
• For the salted caramel
• 75g caster sugar
• 25g butter
• 100ml double cream
• 1 tbsp golden syrup
• large pinch sea salt flakes
• 50g blanched hazelnuts, toasted and roughly chopped
• For the chocolate fudge filling
• 100g dark chocolate (70%)
• 75g butter
• 2 large eggs, plus 1 yolk
• 50g caster sugar
• 1 tbsp cocoa

Directions

1. To make the pastry, whizz the hazelnuts in a food processor until finely ground. Add the flour, icing sugar and butter, and pulse until the mixture resembles breadcrumbs. Add the egg yolk and 1-2 tbsp cold water, and pulse until the dough comes together. Tip the dough out and flatten into a disc, then wrap in cling film and chill for 30 mins.
2. Heat oven to 180C/160C fan/gas 4. On a floured surface, roll out the pastry to line a 23cm loose-bottomed, deep tart tin. Trim the edges and prick the base with a fork, then line with baking parchment and fill with baking beans. Bake for 20 mins, then carefully remove the baking beans and parchment and bake for a further 5-10 mins until light golden. Allow to cool.
3. Meanwhile, make the salted caramel. Tip the sugar into a small pan, add 1-2 tbsp water and heat gently to dissolve the sugar. Increase the heat and cook until the sugar turns to an ambercoloured caramel. Reduce the heat and add the butter, cream and golden syrup, and stir until the sauce is smooth and thickened. Remove from the heat and add the salt. Allow to cool for a few mins, then spread onto the tart base. Scatter with chopped hazelnuts and set aside.
4. For the chocolate filling, melt the chocolate and butter in a heatproof bowl set over a pan of simmering water. Stir until smooth, then remove from the heat and allow to cool slightly. In a separate bowl, whisk the eggs, egg yolk and caster sugar for about 6 mins until thick and pale. Fold in the melted chocolate and cocoa, then pour into the tart case. Transfer to a baking sheet and cook for 20-25 mins or until set and the top has formed a crust. Allow to cool to room temperature before serving in slices.

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Nutty Caramel & Choc Sundaes

Reach into your storecupboard and freezer to create this sumptuous ice cream medley with salted peanuts, biscuits and caramel

• Cooking Time Prep 15 mins
  Cook 5 mins
• Skill Level Easy
• Servings Makes 6

Nutrition per serving

• Kcalories

  608

• Protein

  15g

• Carbs

  62g

• Fat

  34g

• Saturates

  15g

• Fibre

  3g

• Sugar

  55g

• Salt

  0.8g

Ingredients

• 100g dark chocolate, broken into chunks
• 200ml milk
• 300g/11oz caramel (we used Carnation)
• 85g crunchy peanut butter
• 4 crunchy biscuits, crumbled into chunks (we used Fox's butter crinkle crunch biscuits)
• 50g salted roasted peanuts, chopped
• 6 big scoops vanilla ice cream
• 6 big scoops chocolate ice cream

Directions

1. Put the chocolate and 100ml milk in a small pan, and put the caramel, peanut butter and 100ml milk in another pan. Gently melt both, stirring until saucy. Set aside to cool.
2. Give the sauces a good stir to loosen, then layer the 2 sauces, biscuit bits, peanuts and ice cream in 6 sundae glasses or bowls, and eat straight away.

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Walnut Caramel Tart

Combine crunchy nuts with caramel flavours in this open shortcrust pastry pie with a creamy, sticky filling

• Cooking Time Prep 40 mins
  Cook 25 mins
• Skill Level Moderately easy
• Servings Cuts into 8-10 slices

Nutrition per serving

• Kcalories

  539

• Protein

  5g

• Carbs

  38g

• Fat

  40g

• Saturates

  18g

• Fibre

  2g

• Sugar

  26g

• Salt

  0.3g

Ingredients

• 175g plain flour, plus extra for dusting
• 85g butter, cut into small cubes
• 50g caster sugar
• 1 egg yolk
• For the filling
• 200g caster sugar
• 100g butter, cut into small pieces
• 200ml whipping or double cream
• 200g shelled walnut halves

Directions

1. Heat oven to 190C/170C fan/gas 5. Put the flour in a food processor with the butter and sugar, and mix until it forms fine breadcrumbs. Add the egg yolk and 1-2 tbsp cold water, and pulse to make a firm dough.
2. Have ready a 24cm tart tin. Briefly knead the pastry on a lightly floured surface, then roll out to a round about 5cm larger than your tin. Lift onto the tin with the help of your rolling pin, then press into the corners using your finger. Do not trim the pastry. Fill the pastry case with a round of baking parchment and baking beans. Chill for 10 mins. Blindbake for 10 mins, remove the paper and beans, then bake for 5 mins more.
3. To make the filling, put the sugar in a large pan with 3 tbsp cold water. Heat gently, stirring to dissolve the sugar. When the sugar is completely dissolved, increase heat and bubble until the syrup has turned a rich caramel colour. Remove from the heat and stir in the butter until it has dissolved, then stir in the cream. Return to the heat and boil hard, stirring until the sauce is thick enough to leave a gap on the base of the pan when you draw your spoon across it. Stir in the walnuts.
4. Fill the pastry case with the nut mixture, levelling it with a fork. Return to the oven for 8-10 mins until the filling is bubbling. Cool for 10 mins before removing carefully from the tin. Serve warm or cold.

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Chocolate Salted Caramel & Banana Mess

Swap the berries of an Eton mess with banana, and turn the traditional cream dessert into a banoffee-like treat

• Cooking Time Prep 15 mins
  Cook 10 mins
• Skill Level Moderately easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  938

• Protein

  5g

• Carbs

  70g

• Fat

  71g

• Saturates

  44g

• Fibre

  2g

• Sugar

  69g

• Salt

  0.5g

Ingredients

• ½ vanilla pod, scraped of seeds
• 150ml double cream
• 2 ready-made meringue nests, crumbled into chunks
• 2 bananas, sliced
• For the salted caramel sauce
• 2 tbsp caster sugar
• 3 tbsp double cream
• 1 tbsp butter
• pinch of sea salt flakes
• For the chocolate sauce
• 2 tbsp full-fat milk
• 1 tbsp double cream
• 50g dark chocolate, broken into small pieces

Directions

1. To make the salted caramel, put the sugar and 2 tbsp water in a small heavy-bottomed saucepan. Place on a low heat and swirl gently until the sugar has melted. Turn up the heat and let the sugar bubble and caramelise to a nutty brown. Take off the heat and pour in the cream, butter and salt flakes-do this carefully, as it may spit. Gently stir together until smooth and glossy.
2. For the chocolate sauce, bring the milk and cream to the boil in a small saucepan. Put the chocolate bits into a bowl. Pour over two-thirds of the milk and cream mixture, stirring until melted and smooth. Adjust the consistency with the remaining hot milk mixture.
3. Put the vanilla seeds into the cream and whip until just holding soft peaks. Fold the meringues and banana slices into the cream, leaving a few slices for garnish. Put in serving dishes and drizzle with the two sauces. Top with the remaining banana slices. Serve immediately.

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Ginger Cake With Caramel Frosting

This moist treacle sponge will keep without the frosting for up to a week wrapped in foil and, if anything, will improve with time

• Cooking Time Prep 25 mins
  Cook 1 hr
• Skill Level Moderately easy
• Servings Cuts into 12 slices

Nutrition per serving

• Kcalories

  527

• Protein

  5g

• Carbs

  65g

• Fat

  27g

• Saturates

  17g

• Fibre

  1g

• Sugar

  45g

• Salt

  1g

Ingredients

• 200g butter, plus extra for the tin
• 200g dark muscovado sugar
• 100g black treacle
• 100g golden syrup
• 2 large eggs, beaten
• 300ml milk
• 350g plain flour
• 2 tsp ground ginger
• 2 tsp bicarbonate of soda
• few chunks crystallised ginger, chopped
• For the frosting
• 85g butter
• 175ml double or whipping cream
• 175g caster sugar (we used white - use golden for a darker icing)

Directions

1. Heat oven to 160C/140C fan/gas 3. Butter and line a 23cm round cake tin. Put the butter, sugar, treacle and syrup in a large pan and gently heat, stirring until the butter has melted and the mixture is smooth. Remove from the heat and cool for 10 mins.
2. Stir in the eggs and milk, then sift in the flour, ginger and bicarbonate of soda. Mix well, then pour into the prepared tin. Bake for 50 mins-1 hr until the cake is firm to the touch and springs back when pressed in the centre. Cool in the tin for 15 mins, then turn out, peel off the paper and cool on a wire rack.
3. Put the frosting ingredients in a small pan over a medium heat and stir until the butter has melted and the mixture is smooth. Increase the heat and boil hard for 3-4 mins, stirring occasionally; at this stage the frosting should look like runny custard. Pour into a bowl and leave to cool for 30 mins. Beat with an electric whisk until thick and spreadable. Spread over the cooled cake and decorate with crystallised ginger.

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Salted Caramel & Peanut Butter Billionaires Slice

This popular shortbread bake is placed in a whole new league with the addition of an extra layer of indulgence plus a salted toffee topping

• Cooking Time Prep 45 mins
  Cook 55 mins
• Skill Level Moderately easy
• Servings Cuts into 15 big slices or 20 smaller ones

Nutrition per serving

• Kcalories

  502

• Protein

  8g

• Carbs

  48g

• Fat

  31g

• Saturates

  16g

• Fibre

  1g

• Sugar

  36g

• Salt

  0.7g

Ingredients

• For the base
• 225g butter, chopped into cubes, plus a little for greasing
• 140g unsalted peanuts, toasted and cooled
• 225g plain flour
• 50g cornflour
• 85g golden caster sugar
• For the peanut butter layer
• 140g butter
• 225g smooth peanut butter
• 140g icing sugar
• For the salted caramel layer
• 2 X 397g cans Carnation caramel
• 1½ tsp flaky sea salt or ½ tsp fine sea salt
• For the chocolate-toffee topping
• 3 x 100g bars dark chocolate, broken into small pieces
• 140g soft dairy toffees
• 3 tbsp milk
• ½ tsp flaky sea salt

Directions

1. Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm rectangular cake tin with baking parchment-the best way to do this is with 2 long strips of parchment. Put the ingredients for the base in a food processor and blitz until it starts to clump together-don't worry if the peanuts are still a little chunky, they will add a lovely texture. Tip onto your work surface and knead briefly to bring together as a dough. Press the dough into the base of your tin in an even layer. Bake for 25 mins until golden, then set aside to cool.
2. To make the peanut butter layer, melt the butter and peanut butter in a small pan and mix until smooth. Sieve the icing sugar into a bowl, then pour in the hot butter mixture and stir to combine. While the mixture is still warm, pour over the base and smooth out with a spatula. Chill for 2 hrs until set.
3. To make the caramel layer, put the caramel and salt in a pan, bring up to the boil and simmer vigorously for 2-3 mins, whisking continuously, until the colour darkens a shade or two and the caramel thickens slightly. Leave the caramel to cool for 20 mins (see tips, below). Once cooled, pour it over the peanut butter layer and return to the fridge for a further 2 hrs.
4. Melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Meanwhile, put the toffees and the milk in a small saucepan and gently heat. They will clump together and struggle to melt at first, but keep heating and eventually they will turn into a runny toffee sauce.
5. Remove the tin from the fridge and pour the chocolate over the salted caramel layer, tipping the tin to spread the chocolate over the surface. Use a spoon to quickly drizzle the caramel over the chocolate in a thin loopy pattern (or see tip, below). If the toffee starts to get too thick, add a splash more milk or cream and pop it back on the heat until runny. Sprinkle over the sea salt flakes and put the tin back in the fridge to chill for 2 hrs before slicing.

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Hot Caramel Malted Milk

Warm up little hands around a campfire with a mug of creamy warm milk- you can enjoy them indoors, too

• Cooking Time Prep 2 mins
  Cook 5 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  304

• Protein

  11g

• Carbs

  37g

• Fat

  13g

• Saturates

  8g

• Fibre

  0g

• Sugar

  36g

• Salt

  0.4g

Ingredients

• 750ml whole milk
• ½ x 397g can Nestlé Carnation Caramel (use the rest in marshmallow & strawberry kebabs, see 'Goes well with...' below)
• 1 tbsp malted milk powder

Directions

1. In a saucepan, heat milk with caramel, whisk until smooth and heat until steaming. Spoon malted milk powder into 4 mugs and pour the hot caramel milk on top, stirring so you don’t get any lumps. Serve straight away.

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Cranberry Pumpkin Seed & Caramel Flapjacks

Salted butter balances the sweetness of the caramel and dried fruit in this indulgent traybake made from rolled oats

• Cooking Time Prep 15 mins
  Cook 40 mins
• Skill Level Easy
• Servings Makes 16

Nutrition per serving

• Kcalories

  318

• Protein

  5g

• Carbs

  30g

• Fat

  19g

• Saturates

  11g

• Fibre

  3g

• Sugar

  13g

• Salt

  0.4g

Ingredients

• 250g pack salted butter
• 6 tbsp caramel, from a 397g can Carnation caramel (use remainder for topping, see below)
• 50g golden caster sugar
• 350g rolled oats
• 85g self-raising flour
• For the topping
• remaining caramel
• 50g salted butter
• 25g pumpkin seeds
• 50g dried cranberries
• 25g dark chocolate chips

Directions

1. Heat oven to 160C/140C fan/gas 3 and line a 22cm square cake tin with baking parchment. Melt the butter, caramel and sugar in a large saucepan, then tip in the oats and flour. Stir well, making sure every oat is covered in the buttery mixture, then tip into your cake tin and press down firmly with the back of a spoon to level the surface. Bake for 40 mins.
2. Tip the remaining caramel and butter into a small saucepan, and bubble for 5 mins, stirring continuously, until the mixture turns dark golden brown and thickens a little. When the flapjacks have finished cooking, remove them from the oven and pour over the hot caramel. Leave to cool for 5 mins, then scatter with the seeds, cranberries and chocolate chips. Leave to cool completely in the tin before cutting into squares.

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