I am keeping busy with my macaroon obsession while I await the arrival of “The Macaroon Bible”. Yes such a book exists, and is arriving 17th December…just before I fly to Australia! Might be a 2016 read then. I have made glace cherries, cranberry and almond, salted caramel and apple macaroons– all of which are really just a variation of a basic macaroon recipe. However, I think I should share this rather wonderful salted caramel sauce. This recipe is taken from the book “For the Love of Baking” by Sarah Dall.
- 100 ml golden syrup
- 75 grams butter
- 75 grams Demerara sugar
- 75 grams castor sugar
- 125 ml double thick cream
- 15 ml Maldon salt
Heat the syrup, butter and sugars in a small saucepan and bring to the boil. Remove from the heat and stir in the cream and salt. Return to the heat and simmer for 2-3 minutes. Pour into sterilised jars and set aside to cool and thicken.
So this is a great simple recipe, with no faffing around with thermometers and the like. There is something very satisfying watching butter and syrup melt, comporting and exciting at the same time. Do not panic about the amount of sugar used – this recipe makes 350 ml of sauce and the caramel will keep in the fridge for up to 3 months (so the author says, the sauce has not lasted long enough for me to test that theory yet).
In terms of the book, there are not that many gluten-free baking recipes, but there are other desserts such as Pavlova, Panna Cotta and some interesting ideas such as salted caramel popcorn. There are, though, some great sauce and essential recipes – passionfruit curd, butterscotch sauce, coulis and a great section of “sweet smotherings” – the book is a great buy for these “smotherings” alone! Chocolate ganache anyone?