48. Salted Caramel Cheesecake

The hardest part of making this fridge set cheesecake is the waiting time. It's totally worth the wait for this creamy bad boy though.

Salted Caramel Cheesecake

Makes one 20cm cheesecake

300g digestive biscuits

70g butter

300g creamcheese

80g icing sugar

300g heavy cream (30-35%)

150g mascarpone

1/2 vanilla pod

200g salted caramel spread

Start by making your biscuit base. Melt your butter in a saucepan set over a low heat. Place your digestive biscuits in a food processor and blitz until you get fine crumbs, or pop them in a plastic bag and crush with a rolling pin. Add in your melted butter, mix, then press into the base of a 20 cm tin and chill in the fridge.

For the filling, scrape the seeds of your vanilla pod and mix with the icing sugar and cream cheese. In a separate bowl, beat your heavy cream and mascarpone together until thick. Fold the cream cheese and whipped cream mixture together.

Assemble by spreading a third of your filling onto your base. Drizzle some of your salted caramel overtop, then cover with another third of filling. Repeat the process, then finish it off by drizzling/dotting some caramel on top and taking a cake skewer or a knife and swirling it through the mixture to create a marbled effect. If this step leaves any holes just gently tap or shake it out. Don't spread the top otherwise it will loose it's marbled effect. Chill for 4-6 hours until set.

47. Chocolate Caramel Hearts

I found some heart shaped ice cube molds in our local shop the other day so I thought I'd give homemade chocolates a try. What a success! Rustic, delicious, and a great way to use up some of that salted caramel spread.

Chocolate Caramel Hearts

Makes 14 hearts

500g milk chocolate, chopped into small bits
300g salted caramel spread

one awesome heart shaped silicone mold

Start by tempering your chocolate. Well tempered chocolate is key when making homemade chocolates: it ensures a lovely shiny finish and a good snap when eaten. To achieve this, heat 350g of your chocolate over a bain-marie until melted and a thermometer reads 50ºC. Remove from heat and stir in your remaining 150g of chocolate. Continue stirring to cool your chocolate to 27ºC. This may take 10-20 minutes depending on how cool your room temperature is. Once you've reached 27ºC, pop your chocolate back on to your bain-marie and reheat slightly to between 29 to 30ºC. Your chocolate is now ready to use.

Make sure your mold is clean and dry. Fill each hole with chocolate, tap it slightly against your work surface to remove any air bubbles, then turn onto a cooling rack set over a plate or bowl and allow your chocolate to drip out for about 1 minute. Once your chocolate has finished dripping, scrape the top of your mold to remove any excess chocolate, then allow to set slightly for 10-15 minutes.

Once your chocolate has set, fill with salted caramel to 1mm below the edge of your mould. If your filling seems too stiff, warm it slightly in the microwave or over your bain-marie. Freeze for a minimum of 30 minutes until your caramel has set.

Reheat your chocolate, fill each gap and scape the top of your mould, making sure the edges of your chocolates are lovely and clean. Allow to set in the fridge for at least 15 minutes. Gently unmold your chocolates. If your feeling fancy, use some of your leftover chocolate to drizzle overtop. Eat straight away or store in an airtight container in the fridge for up to a month.

46. Caramel Macarons

Caramel addicts beware: These little bits of caramel heaven go quickly!

Caramel Macarons
Makes about 30

For caramel filling:
200g white caster sugar
150g unsalted butter, cut into small cubes

100g heavy cream (30%)

1tsp fleur de sel

For macarons:

200g icing sugar

200g ground almonds

5g instant coffee powder

150g egg whites (about 4), split in half

200g caster sugar

50g water

Start by making your caramel filling. In a small saucepan, bring your cream to a boil and set aside. Meanwhile, heat a medium saucepan over a medium-high heat. Add in a third of your sugar and, stirring occasionally, allow it to melt. Once all the sugar has dissolved, add in another third. Repeat, using the final third, then cook your caramel until it turns a lovely dark amber colour and starts to smoke slightly, or reads 170ºC-175ºC. Remove from heat and gradually whisk in your butter, being careful to avoid any steam or splatter. Whisk in your hot cream and fleur de sel, transfer to a clean bowl and leave to cool.

For your macarons shells, place your icing sugar, ground almonds and coffee powder in a food processor and blend for a minute. Alternatively, you can sift your ingredients together into a medium bowl. Add half your egg whites and mix to form a smooth paste.

Place your caster sugar and water in a small saucepan over a medium heat. Cook until a sugar thermometer reads 118°-119°C. While your syrup it cooking, place the other half of your egg whites into a large heatproof bowl or stand mixer. Whisk your whites to soft peaks (you can start once the temperature is around 105º-110ºC). Slowly pour your hot syrup into your beaten whites, whisking constantly on a medium speed. Once all the sugar has been added, turn your mixer up to high and beat until cool and thickened, about 6-7 minutes. Fold one third of your meringue into your paste, making sure to scrape the bottom and sides so it is evenly incorporated before adding another third. Repeat with the final third of meringue to make a fairly thick batter.

Now for the make or break of a good macaron: the "macaronage". This step serves to knock out some of the air and deflate the batter slightly to make it more fluid. This is done by scraping the mixture and pressing it against the sides of your bowl. Repeat this action 15-20 times until it turns glossy and a ribbon of batter reincorporates into itself in about 10 seconds. Under mix and your macarons won't be shiny and may crack; over mix and you will end up with flat, uneven macarons.

Preheat oven to 160ºC. Line two baking trays with parchment paper. Pipe you're batter into 3cm mounds about 3cm apart. Tap the base of your tray with the palm of your hand or against your work surface to knock out any air bubbles and to smooth out your batter. (Note: If you are confident with your macaronage, you do not need to allow macarons do dry out before baking. If you are unsure, allow them to "croute" for 20-30 minutes until they are dry to touch.) Bake your trays one at a time for 12-13 minutes. Allow shells to cool completely before attempting to remove them from parchment paper.

Check your filling. It ought to have cooled to a smooth paste. If it's too hard, heat it gently over a bain marie until it reaches piping consistency. It it's too liquid, pop it in the fridge for a few minutes and give it a good whisk before filling your piping bag.

Pair up your shells and pipe a tablespoon of filling onto the base and use the top to push the filling out to the edges. If you can help yourself, store your macarons in the fridge overnight in an airtight container to allow the flavour to develop. Keeps for 3-4 days.

25. Salted Caramel Spread

Salted Caramel. Eat it on toast. Eat it with pancakes. Eat it with dessert. It's just so good on everything!

Salted Caramel Spread

Makes 1 small jam jar (about 400g)

200g caster sugar

100g unsalted butter, roughly chopped

150g heavy cream (30%)

1tsp fleur de sel

Note: Be so careful when cooking caramel. It may be delicious but it's hot as heck so be mindful when making it. Make sure your butter is at room temperature and be cautious when adding cool ingredients to hot caramel. The drastic change in temperature will cause it to bubble up and steam, so always add things slowly and be careful when whisking.

In a small saucepan, bring your cream to a boil and set aside. Meanwhile, heat a medium saucepan over a medium-high heat. Add in a third of your sugar and, stirring occasionally, allow it to melt. Once all the sugar has dissolved, add in another third. Repeat, using the final third, then cook your caramel until it turns a lovely dark amber colour and starts to smoke, or reads 170ºC-175ºC.

Remove from heat and gradually whisk in your butter, being careful to avoid any steam or splatter. Whisk in your hot cream and fleur de sel, then return to heat and cook for a further 2 minutes to thicken. Pour into a clean jam jar, allow to cool and store in the fridge for up to a month.