I’M DROOLING OVER: Sarah Dall’s Salted Caramel

Cover_ For The Love of Baking -Sarah Dall HRFor the Love of Baking

Sarah Dall

Struik Lifestyle

ISBN: 978 1 43230 256 6

Review: Lesley Byram

Recommended retail price: R250

Just one look at the cover of this book and I knew I was going to love it. A dark chocolate fondant, topped with pomegranate rubies and accompanied by raspberries, oozing salted caramel, with the first spoonful resting tantalizingly on the plate just waiting to be savoured. Now that’s how you catch someone’s attention.

For the sweet-toothed, it’s like Christmas on a plate 365 days of the year, starting with breakfast and ending with actual Christmas.

Dall shares her love of baking with other enthusiastic bakers regardless of their level of experience and shares her hard-earned tips generously, so you don’t have to make frustrating and costly mistakes yourself.

At the launch of her book at the Cooks Playground, Dall demonstrated some recipes the average baker might find daunting, including Rose Delight Macaroons. Ooh, brave girl, I thought. We all love to eat them but I, for one, have yet been brave enough to tackle them, particularly after Queen of Tarts Tina Bester, who also made macaroons at one of her book launches said “I hope these turn out okay.” I thought, “Yikes, if she’s not confident after the many thousands she’s made, what are my chances?”

Sarah’s turned out perfectly – even though they had been piped by all the novices attending her launch: crunchy (not hard) on the outside and soft and chewy on the inside.

Here, however, is the recipe for her Salted Caramel. It’s astonishingly quick and easy, absolutely delicious and uses affordable ingredients. Plus it makes a great gift. The results can vary from light in colour, thin and runny and perfect for drizzling over ice-cream, to thicker and darker, the colour of peanut butter, which you can spoon from the jar. It can keep up to three months and can be frozen in a jar or a sealable container.

Salted caramelcoffe_KS

(Fridge)

Makes 350 ml

100 ml golden syrup

75 g butter

75 g Demerara sugar

75 g castor sugar

125 ml double thick cream

15 ml Maldon salt

To make the sauce

Heat the syrup, butter and sugars in a small saucepan and bring to the boil. Remove from the heat and stir in the cream and salt. Return to the heat and simmer for 
2–3 minutes. Pour into sterilized jars and set aside to cool and thicken.

Author’s tip: The caramel will keep for up to three months. It can also be frozen in the jar or a sealable plastic container.

StruikLifestyle-logoWe have one copy of Sarah Dall’s For the Love of Baking to give away, courtesy of Struik Lifestyle.
To win a copy of Sarah Dall’s book, write a comment on our Facebook page or on the blog post and send us an email tonotnowdarlingct@gmail.com
You will be notified by email  if you have won and we will ask for your delivery address so that the publisher can send you your prize.
This competition closes at midnight (South African time) on Sunday 8 February 2014.
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