a jar of Breton salted caramel sauce

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a jar of Breton salted caramel sauce

Postby Herbidacious » October 5th, 2017, 7:57 pm

It probably lasts forever, yes? I was going to give it to a work friend for her birthday, then noticed it's best before was July. I gave her something else (Time Out 1000 things to Do in London for Under £10 book!) but was wondering if I could make some sort of dessert to take in at some point. The only thing that springs to mind is a cheese cake (not sure how, but I can google.)

Any other suggestions that make it the star, rather than just an embellishment?

Could I make steamed sponge puddings (not for work) with it or would it over cook?

Actually, failed gift or otherwise, I am always tempted to buy it when I am in France, and am never sure what to do with it, other than have it on bread (!) I am not an ice cream fan.
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Re: a jar of Breton salted caramel sauce

Postby Suelle » October 5th, 2017, 8:58 pm

Drizzled over a vanilla cheesecake sounds perfect, but you could add to brownies, make millionaire's shortbread, use it instead of jam under frangipane in a tart, use as the caramel in a pineapple upside down cake, add cooked eating apples and bake a sponge layer on top etc etc.

Google salted caramel desserts!
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Re: a jar of Breton salted caramel sauce

Postby Pepper Pig » October 6th, 2017, 6:56 am

Two Nigella recipes spring to mind. I make both regularly.

https://www.nigella.com/recipes/nutella-cheesecake (I don't see why salted wouldn't work).

https://forkandpixel.com/2014/08/11/no- ... ice-cream/ (But it's very moreish, not only do you get fat but drunk as well). :o :lol:
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Re: a jar of Breton salted caramel sauce

Postby earthmaiden » October 6th, 2017, 7:56 am

It's apple season and there are recipes around for 'toffee apple' cakes and tarts. There is a nice recipe in this month's Waitrose magazine for some little apple cakes drizzled with caramel. I am too busy to look it out now but can do at a later date.

I do like the look of PP's ice cream! :chops: :chops:
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Re: a jar of Breton salted caramel sauce

Postby Herbidacious » October 6th, 2017, 9:15 am

Thanks very much!
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Re: a jar of Breton salted caramel sauce

Postby scullion » October 6th, 2017, 9:43 am

the idea of swirling it through softened ice-cream (or made from scratch) with some stewed apple and refreezing sounds like it could be rather nice.
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Re: a jar of Breton salted caramel sauce

Postby Herbidacious » October 6th, 2017, 9:55 am

Yes, although not keen on ice cream... I do sometimes swirl it through rice pudding though :)

I guess I could do this sort of thing:

http://bakerbynature.com/ultimate-salted-caramel-cupcakes/

Although not that recipe perhaps. I really fancy doing a similar thing with lemon curd actually.
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Re: a jar of Breton salted caramel sauce

Postby Ratatouille » October 6th, 2017, 12:29 pm

I'm thinking that you could do something like I do with lemon curd. this is swirling it through whipped cream and using it to top a Pavlova whic in turn could be topped with poached pears and toasted nuts
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Re: a jar of Breton salted caramel sauce

Postby MariaKK » October 8th, 2017, 1:22 pm

A couple of River Plate (i.e. both Argentina and Uruguay) dulce de leche ideas

Pancake filling

A typical birthday cake, for children but not only - Make your usual chocolate cake, when cold slice in half and fill with dulce de leche. Admitedly dulce de leche tends to be thicker than confiture de lait. For the cake I'd spread it on both the cut sides, let it seep in a bit , then add more on the bottom layer and put the lid on it.
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Re: a jar of Breton salted caramel sauce

Postby aero280 » October 8th, 2017, 5:39 pm

We used up our jar of salted caramel in pancakes... :)

So we bought another while away in France last month.
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