For the love of caramel

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I love caramel, I love caramel sauce, caramello chocolate, anything caramelised, and I love caramel slice or caramel tarts!

Today I an dedicating a post to caramel. I have a few different recipes to share

First is just plain and simple caramel sauce (for ice-cream etc)

Caramel Sauce
1 300 ml bottle of cream
1 cup of caster sugar

In a small bowl dissolve the caster sugar in a couple of tablespoons of sugar (enough water for the sugar to look like wet sand)
Boil the sugar until it turn golden – do not stir!!!! While the sugar is turning, heat the cream to boiling point in another saucepan.
Take the sugar off the heat and gradually add the cream to the sugar, constantly stirring as you pour (the cream will puff up, so make sure you pour slowly)
Stir until combined and smooth and pour into a jug or bottle, If you are not using it straight away (and will be refrigerating it) I recommend using glad wrap to create a false skin on the top of the caramel by lying it flat on the surface of the caramel once it has cooled.

The second recipe is Chocolate Caramel filling (to be used in tarts)

Chocolate Caramel Filling
80 gms of unsalted butter
1/3 cup of brown sugar
1 395ml tin of condensed milk
50 gms of dark semi sweet chocolate chopped (I use dark choc chips)
1 tablespoon of golden syrup

Stir butter and sugar in a small pot on a low heat until sugar dissolves. Add the condensed milk and continue to cook until the mixture boils and thickens, stirring constantly (this should take around 5 mins)
Remove from heat and add chocolate and golden syrup. Stir until chocolate is melted and mixture is smooth. You can add anything to this mixture as it cools (Such as walnuts, hazelnuts etc)

Thirdly, this is condensed milk caramel. I actually find this more time-consuming than the others as I have been known to let a pot boil dry in the past.

Condensed Milk Caramel
Take one tin of Highlander condensed milk and remove the label. Boil a large pot of water (enough water that the tin will be submerged) place the tin in the boiling water (unopened) for 3 hours. Remember to check the water levels and continue to add boiling water when needed. After 3 hours remove the tin from the water and allow to cool. Open and use as required.

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