Cadbury Caramel Spread, 400g

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The best way to achieve successful results is to use a sugar thermometer, which can be bought for a relatively low cost in most shops. Whatever type of caramel you make, never take your eye off it: the high sugar content means it is more likely to burn, even after you’ve added your additional ingredients.

With nearly 90% less sugar and over 3 times the protein of your favourite, everyday chocolate spread brands, Grenade's gorgeous Chocolate Chip Salted Caramel Carb Killa Spread is a smooth, spreadable, decadent protein-delight! 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. 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 This deliciously sweet recipe is one of those ones that would be the perfect showstopper on the easter table for dessert, or even if you are a chocolate and caramel fan… it is insane. Easter baking The dry method – this requires that you simply heat sugar in a dry pan until it liquifies and turns brown. Never stir your mixture, as this could result in crystalisation, ruining your caramel. Instead, gently swirl your pan (a wide-set base works best) to achieve an even meltFor a smoother caramel which can be used as a spread or sauce, cream and butter need to be added to achieve that glossy, velvety consistency. After your sugar has melted, mix in the butter and cook for a few minutes, before slowly pouring in your double cream and mixing again. Butterscotch has a darker colour and also imparts a rich, subtly fruit flavour, similar to that of molasses. 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! 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 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.

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. I decided from the off that after my no-bake Mini Egg cheesecake and my no-bake Creme Egg cheesecakerecipes that I NEEDED to do a caramel one. So, Cadburys caramel it is. You can buy Galaxy caramel eggs around Easter time, but I do love a Cadburys caramel egg quiiiiittteeee a lot so I went for them.

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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 ?