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Tag Archives: sea salt

Salted Praline Ice Cream

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This is an incredibly easy recipe to make – no-churn ice cream in minutes, plus  of course the obligatory freezing time!

Whipped cream, egg yolks and egg whites, sugar and flavourings and you have the basis for a scrumptious ice cream. In this case, the flavour is salted nutty caramel in the form of crushed praline. The sea salt offsets the toffee sweetness really well.

Ingredients

2 free-range eggs, separated
7 tbsp caster sugar, divided in half
1 tbsp boiling water
1 1/2 cups cream
Pecan praline, crushed into small and larger pieces

Method

Line a medium sized plastic container with cling film or 4 ramekins or small molds.

Beat the egg whites until frothy then add  3 1/2 tblsp of sugar and beat until the mixture is stiff and glossy and of a meringue like consistency. Remove the mixture to another bowl. Using the original bowl – no need to clean –  beat the egg yolks, remaining 3 1/2 tblsp  of sugar and boiling water until the mixture is really thick and pale.

In a third bowl whip the cream till it holds soft peaks.

Gently fold first the egg yolk mixture into the cream, then the egg white mixture, being careful not to knock too much air from the mixture. Lastly fold in the crushed praline pieces.

Pour the ice cream mixture into the container or ramekins, and freeze for 6 hours or overnight. Remove from the freezer, and gently unmold onto a plate, peeling off the plastic  wrap.

Serve as individual ice creams or as scoopfuls from the larger mixture. Decorate with shards of praline.

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 Pecan Praline

Heat 1/2 cup of caster sugar in a heavy bottomed saucepan over a medium heat. Be careful not to stir the sugar – tilt the saucepan to help melt the sugar. Cook for several minutes until the sugar turns a deep caramel tea colour and take off the heat. It’s a fine line between toffee that’s cooked and toffee that’s burnt! *

Add 1/2 tsp of sea salt flakes and pour onto a baking tray lined with baking paper. Quickly scatter over a handful of chopped pecans.

Leave to cool and harden. When completely cold, place the praline in a ziplock bag and bash into pieces with a mallet or rolling pin. Make sure you have small fragments, larger pieces, and some large shards for decoration.

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*Tip for cleaning the toffee saucepan: fill the pan with water and heat on the stove top till just boiling. Turn off heat and leave for a few minutes – the hardened toffee should hopefully dissolve making the pan easy to clean.

 

 

 

 

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Salted Caramel Cake Bar

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Salted caramel cake bar began life as a blondie, but on making it for the first time it was clear that the baking powder and the eggs make it much more cake like, and I have re-named it. Maybe it’s a cakey slice? Or a blondie cake?

Ingredients

2 cups plain flour
2 teaspoons baking powder
1 teaspoon salt
1 cup salt reduced butter, melted and cooled slightly
2 cups light brown sugar
2 free range eggs
2 teaspoons vanilla extract
1/2 cup caramel * (warmed in microwave)
Sea salt for sprinkling (optional)

Method

Preheat oven to 160 degrees C. Line a 22 cm square baking tin with baking paper.

Put melted butter and brown sugar in a food processor and whizz until completely dissolved. Add the eggs and vanilla extract and mix to combine. Add the flour, baking powder and 1/2 teaspoon of the salt and fold gently with a rubber spatula into the mixture.

Press half of the mixture into the prepared tin (it will be quite soft), smoothing the top with a spatula.

Stir the remaining 1/2 teaspoon salt over the caramel. Pour the  caramel on top of the mixture and spread in an even layer, leaving about a 1centimetre of space around the edges.

Drop the remaining mixture in spoonfuls over the caramel and gently spread with the spatula until the caramel is covered. Sprinkle the mixture with a little sea salt if you want a really salty  taste.

Bake the cake bar for about 20 minutes, or until the top is brown and a skewer inserted into the bar comes out with just a thin coating of caramel. Cool the bar to room temperature, then refrigerate for at least 30 minutes to allow the caramel layer to set. Cut into squares to serve.

*Nestle Top Fill is great for the caramel.

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Blondie and Brownie Cookies with Caramel Fudge

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I revisited my basic cookie recipe to which, in a previous post, I had added caramel fudge.

https://thequirkandthecool.com/2013/05/21/white-chocolate-and-caramel-pecan-cookies-with-sea-salt/

This time I left out the pecans and just added my home made caramel fudge using a fabulous new microwave recipe I found, which is listed below.

The blondie cookies were made with white chocolate chips and white sugar. The brownie cookies were made with milk chocolate chips and rapadura sugar. I sprinkled sea salt on the cookies before baking.

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Ingredients
150 gms butter
1 cup white sugar (blondie cookies) OR 1 cup rapidura sugar or dark brown sugar (brownie cookies)
1 egg
I/2 teaspoon vanilla extract
1 – 1/2 cups plain flour
1 teaspoon baking powder
Pinch of sea salt
75 gms white chocolate chips (blondie cookies) OR 75 gms milk chocolate chips (brownie cookies)
2-4 small pieces of caramel fudge, roughly chopped (recipe below)

Method
Cream butter and sugar in a food processor until light and fluffy. Add egg and vanilla extract, process swell. Sift flour, baking powder and salt and add to mixture, processing until smooth.

Stir in chocolate chips and fudge chunks.

Drop rounded spoonfuls onto baking trays lined with baking paper.  Sprinkle sea salt to taste over the top of each cookie.

Bake for 15- 20 minutes depending on the size of the cookies.

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Caramel Fudge

Ingredients

1 400 gm can sweetened condensed milk
1 cups firmly packed brown sugar
125 gms butter, roughly chopped
1/4 cup liquid glucose
1/8 cup golden syrup
200g white cooking chocolate, roughly chopped

Method
Grease a rectangular or square cake tin. Line with baking paper, allowing a 2cm overhang at both long ends.

Place condensed milk, sugar, butter, glucose and golden syrup in a large heatproof, microwave-safe bowl.

Microwave, uncovered, on MEDIUM-HIGH (70%) for 8 to 10 minutes, stirring with a balloon whisk every 2 minutes, or until mixture comes to the boil.*

Microwave, uncovered, on MEDIUM-HIGH (70%) for a further 5 to 6 minutes, stirring every minute with a wooden spoon, or until thick and golden.

Remove from microwave  and stand for 2 minutes or until bubbles subside.*

Add white chocolate. Stir until chocolate melts and mixture is smooth.

Pour hot fudge mixture into the prepared tin. Smooth surface. Stand at room temperature for a couple of hours then refrigerate until firm. Cut into squares.

*My experience suggests less microwave time may be required for both microwave steps.  I microwaved for about 6 minutes firstly, then for about 4-5 minutes for the second microwave time.

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White Chocolate and Caramel Pecan Cookies with Sea Salt

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Take a basic cookie dough and add white chocolate chunks, caramel sugared pecans, add a piece of two of caramel or vanilla fudge, bake, and finish with sea salt.
This is my tweaking of the classic chocolate chip recipe to satisfy my current obsession with salted caramel!
The resulting cookie has a lovely caramel flavour created from the melting of the white chocolate during baking.

Ingredients
150 gms butter
1 cup dark muscovado sugar or dark brown sugar
1 egg
I/2 teaspoon vanilla extract
1 cup plain flour
1 teaspoon baking powder
Pinch of sea salt
100 gms white chocolate chopped into chunks
1 or 2 small pieces of caramel or vanilla fudge, roughly chopped
Caramel Pecans
1 tablespoon white sugar
50 gms pecans
Pinch sea salt

Method
Cream butter and sugar in a food processor until light and fluffy. Add egg and vanilla extract, process swell. Sift flour, baking powder and salt and add to mixture, processing until smooth.
Stir in white chocolate chunks and fudge chunks.
Make caramel pecans by heating the sugar in a small frying pan until dissolved. Add pecans and cook until sugar syrup just starts to turn a golden caramel colour. Remove the pecans from the pan, scatter with sea salt. When cool roughly chop and add to cookie mixture.
Drop rounded spoonfuls onto baking trays lined with baking paper.  Sprinkle sea salt to taste over the top of each cookie. Bake for 15- 20 minutes depending on the size of the cookies.

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