Often people ask how I drizzle my ‘drizzle’s on and I use simple small disposable piping bags and its that simple. The Tala disposable piping bagsare PERFECT for all things drizzle and for small amounts. You just need to snip the end off and then its perfect. You can of course use a spoon, but I like my drizzles neat and easily done! I hope you love this one! When it comes to cooking the caramel, as ever, I recommendnot rushing it. Let the caramel take its sweet time and turn a beautifulshade of amber. And for this, I have a culinary analogy. I think of caramel as I would a steak. It can be cooked to varying degrees:

As it happens, I’m pleased I held fire on publishing the recipe for this Chocolate Caramel Spread for a while. It originally started life as a Chocolate Salted Caramel Spread. But really, it works just as well as regular caramel without the salt. But here’s the best bit – it is customisable: Arguably the hardest caramel to make is a seemingly simple sugar caramel. This is because crystalisation is most likely to occur in a pure solution, and because the mixture contains sugar only it can catch and burn within seconds. However, there are ways to make your life a little easier if you fancy trying your hand at the sugar caramel method: Before we take a look at what caramel is, it’s important to dip into the rich history of this lavish indulgence. The history surrounding caramel is certainly not straight-forward: some believe that the Arabs were the first to discover caramel around 1000AD in the form of “kurat al milh” or “sweet ball of salt”, which was allegedly made by crystallising sugar in boiling water to achieve a hard and crunchy sort of sweet. You might be surprised to know that one of the first large-scale manufacturers of caramel in the US was Hershey’s during the mid 1800s. Although this company is now better known for its chocolate, Milton Hershey’s first company was called Lancaster Caramel Company, and sold caramels throughout America. The wet method – this requires the addition of water, following the ratio of two parts sugar, one part water. Whether you stir your mixture with a spoon or shake your pan is still up for debate, but if you do choose to stir then make sure you don’t stop until your caramel is ready

We tried to go one better than a millionaire’s shortbread by making it the trillionaire type: hazelnut praline, butter caramel and nibbly pieces makes this caramel chocolate a star. We’ve reminaged the classic banoffee pie into a chocolate slab form, so that you can break a few pieces off and enjoy the naturally sweet tastes of banana enriched with caramel and 40% milk chocolate. Our Trillionaire Shortbread Selector Exactly how caramel evolved within the UK remains open to discussion. However, us Brits can’t get enough of the stuff, which is why so many home cooks have taken to trying to boil up their own homemade caramel. What are the ingredients in caramel ? However, if you’re short on time or don’t quite have the confidence to make homemade caramel from scratch, the cheat’s option combines sweetened condensed milk with butter and water for an easy, fail-safe caramel which still tastes delicious: simply melt all ingredients down on a low heat until the sugar caramelises and it turns a rich golden colour. How do you make caramel?

Some of my other cheesecakes that are based around something caramel like either use a caramel filling such as my Rolo one, or a combined flavour of chocolate and caramel but I wanted just chocolate for this to get that real hit of Cadburys goodness. A caramel cheesecake is a dream on its own, but a chocolate caramel one with Cadbury’s caramel chunks inside is INSANE. You can easily swap it for chopped up Cadburys caramel bars instead so you can make this recipe year round, or even use the caramel buttons. But to be honest, look how gooey and delicious the caramel eggs look. Slight sugar overload but YUMMYYYY. To whip up a butterscotch sauce, the process is fairly similar to that of caramel, the only difference being the type of sugar you used. Butterscotch uses brown sugar, rather than the caster or granulated sugar used in caramel. Is caramel easy to make?Enjoy your Chocolate Chip Salted Caramel Carb Killa Spead smothered atop your favourite foods or even - spoon or finger!! - eaten straight out of the jar!!

This caramel can be eaten straight from the fridge but it is better after it has sat at room temperature for 20 minutes. Serve with:I do realise that it looks like a sugar overload for every slice, but realistically its not that much for one slice! I do add on a drizzle of caramel for decoration (I used a smidge from a Carnation caramel tin) but this is an optional thang. You can easily use chocolate though as its easier! I did go for a chocolate caramel style cheesecake filling. Of course I did use Cadburys so it was a dream, but you can use any chocolate brand really! Supermarket own, Lindt, Galaxy etc! I then used a slight smidge of caramel sauce to hint the flavour even more – but that is up to you. Natural Sweetener (Maltitol*), Vegetable oil (Rapeseed, Sustainable Palm), Fat Reduced Cocoa 14%, Emulsifier (Sunflower Lecithin), Sea salt 0.5%, Natural Flavouring. I went for a plain digestive biscuit base for this one, but you can easily make it chocolatey by adding in 25g of cocoa powder but I wanted plain. It’s best to blitz the biscuits to a really fine crumb, then add the butter, and press down firmly into your 8″ springform cake tin for best results. And talking of cream, it should be double cream (or an equivalent cream with a fat content of around 48%) – I’m not sure where in the world you live, but I know that creams can vary significantly

Have a bowl of ice cold water ready to ensure your caramel mixture doesn’t go from being an amber coloured liquid to a burnt bitter dark colour. When the desired colour is reached, submerge the bottom of the pan in the cold water to prevent any further cooking of the caramel. Decisions decisions. All day I’ve been debating whether to bump a winter salad recipe and, you guessed it, in the end, I couldn’t resist. That means I have somethingsavoury and healthy to present next week, as a light interlude, before it’s full steam ahead on the treats front until January. This gem of a recipe has been idling its time away in my notebooks for a number of years. But last week one of my kids politely requested I make it again soon. Okay,she begged me to make it. So I did – yesterday. I knew straight away that it should make it’s way onto LittleSugarSnaps at the earliest possible moment, so I snapped the pictures today and poor Mr Lentil Salad got banished to oblivion for a week. Storage: Store in a cool, dry place. Once opened, consume within 3 months. Do not refrigerate. Best before end: See lid For this Chocolate Caramel Spread, I recommend cooking the caramel to between medium and medium-well done (aka mid-dark amber). Keep your eye on the pan and do not let the caramel get too dark, else the spread will display unpleasant bitter notes when eaten.Avoid dark coloured pots, such as cast iron or anodized aluminum – this can hide the colour of the caramel as it changes so that you won’t be able to see when it’s ready to take off the heat. Not many sports nutrition brands would have thought to 'put their bar in a jar' but Grenade have been awesome enough to take that little leap (nailing it, of course!) and, as you might imagine, these irresistible chocolate flavoured spreads help make for a 'killa' breakfast or a fierce flex-bowl!