THE BEST GOOEY SALTED CARAMEL BROWNIES RECIPE BY TASTY
Here's what you need: nonstick cooking spray, unsalted butter, granulated sugar, brown sugar, large eggs, vanilla extract, all purpose flour, unsweetened cocoa powder, salt, semi-sweet chocolate chips, soft caramel candy, soft caramel candy, heavy cream, flaky sea salt
Provided by Katie Aubin
Categories Bakery Goods
Yield 16 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F (180°C). Grease an 8x8-inch (20x20-cm) baking pan and line with parchment paper.
- Make the brownies: in a large bowl, whisk together the melted butter, granulated sugar, and brown sugar. Add eggs and vanilla extract. Whisk until thoroughly combined. Sift in the flour, cocoa powder, and salt, and fold to incorporate. Fold in the chocolate chips.
- Pour half of the batter into the baking pan and spread to cover the bottom. Arrange the caramel candies in a single layer over the batter. Pour the rest of the batter over the caramel candies and spread to cover.
- Bake for 35 minutes or until center is cooked through. Remove the brownies from the oven and let cool.
- Make the topping: combine the caramel candies and heavy cream in a medium heat-proof bowl. Microwave for 1 minute in 30-second intervals, stirring between each until the mixture is thick and velvety.
- Pour the caramel topping over the brownies. Let set for 10 minutes. Sprinkle with sea salt.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 466 calories, Carbohydrate 68 grams, Fat 19 grams, Fiber 1 gram, Protein 4 grams, Sugar 58 grams
SALTED CARAMEL BROWNIES
Take indulgent, fudgy chocolate brownies to the next level with a layer of salted caramel running through the centre of each bite.
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Treat
Time 50m
Yield Makes 16 larger or 32 bite-sized brownies
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4.
- Grease then line a 23cm square traybake tin with baking parchment.
- Melt 200g unsalted butter in a medium pan, break in 100g chocolate (70% cocoa solids) and 100g chocolate (50% cocoa solids), then remove the pan from the heat and wait for the cubes to melt.
- In a small bowl, mix 175g Carnation caramel from a 397g can with 1 tsp sea salt - it will loosen up.
- Put the rest of the caramel in a large bowl with 200g golden caster sugar and 4 medium eggs, and beat with an electric hand mixer or balloon whisk until even. Whisk in the chocolate and butter.
- In another bowl, combine 130g plain flour, 50g cocoa powder and a good pinch of table salt, then sift this on top of the chocolate mix. Beat briefly until smooth.
- Pour half the brownie batter into the tin and level it with a spatula.
- Using a teaspoon, spoon half of the salted caramel on top of the batter layer in 5 thick, evenly spaced stripes.
- Spoon the rest of the brownie batter on top and smooth it out, trying not to disturb the caramel beneath. Top with the rest of the caramel in the same stripy fashion. Drag a skewer or tip of a knife through the caramel to make a feathered pattern on the top.
- Scatter with a little more sea salt, then bake for 25-30 mins or until risen all the way to the middle with a firm crust on top. When ready, the brownie will jiggle just a little when you shake the tin.
- Let it cool completely in the tin, then cut into squares.
Nutrition Facts : Calories 345 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 29 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
SALTED CARAMEL BROWNIES
Provided by Jamie Oliver
Categories Desserts Jamie Magazine Afternoon tea Easter treats Father's day Mother's day
Time 55m
Yield 16
Number Of Ingredients 11
Steps:
- Start by making your caramel. Split the vanilla pod lengthways, scrape out the seeds, then place into a pan.
- Combine with the cream, half of the butter and a good pinch of sea salt. Cook, whisking, over a low heat for about 2 to 3 minutes until it's just bubbling, then take the pan off the heat and set aside.
- Place the caster sugar and golden syrup in a medium heavy-based pan over a low heat. Don't stir, just gently swirl the pan to help dissolve the sugar.
- Turn up the heat to medium and keep swirling until the sugar turns into a golden caramel.
- Take the pan off the heat. Discard the vanilla pod from the hot milk, then stir in the caramel with a wooden spoon.
- Return it to a low heat while you stir in the remaining butter, then remove from the heat and set aside.
- Scrunch up a large piece of greaseproof paper, make it wet (shake off the excess), then use it to line a 20cm x 30cm baking tin.
- Pour in the caramel, sprinkle with another pinch of salt, and place it on a tea towel in the fridge for 30 minutes, until you have a thick, gooey caramel.
- Once the caramel has been chilling for 15 minutes, start the brownies. Preheat the oven to 180ºC/350ºF/gas 4. Grease and line another 20cm x 30cm baking tin.
- Melt the butter in a pan over a low heat. Chop and stir in the chocolate until it's melted, then remove from the heat and stir in the sugar.
- Once cooled slightly, whisk in the eggs, then sift and fold in the flour until incorporated. Pour the mixture into the tin.
- Take your caramel from the fridge, scoop out spoonfuls and dot them into the brownie mixture, pressing to submerge. Once you have a third of the caramel left, drizzle it on top, using your spoon to ripple it through.
- Bake the brownies in the oven for about 25 minutes, or until cooked but still a bit gooey.
- Leave to cool for 1 hour, cut into squares and serve.
Nutrition Facts : Calories 344 calories, Fat 22.4 g fat, SaturatedFat 13.1 g saturated fat, Protein 3.9 g protein, Carbohydrate 32.7 g carbohydrate, Sugar 24.9 g sugar, Sodium 0.3 g salt, Fiber 1.9 g fibre
SALTED CARAMEL BROWNIES
Take your brownies up a notch with our Salted Caramel Brownies recipe. These Salted Caramel Brownies include roasted peanuts, gooey caramel and cayenne.
Provided by My Food and Family
Categories Bars & Squares
Time 45m
Yield 32 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in pepper. Add sugar; mix well. Blend in eggs. Add flour; mix well. Stir in 1/2 cup nuts. Spread half the batter into 13x9-inch pan sprayed with cooking spray.
- Microwave caramels and milk in microwaveable bowl on HIGH 2-1/2 min., stirring after 1 min. Stir until caramels are completely melted and mixture is well blended; spread over brownie batter in pan. Cover with remaining brownie batter. (Some caramel sauce may peek through.) Sprinkle with remaining nuts.
- Bake 25 to 30 min. or until top is firm to the touch. Cool.
Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
SALTED CARAMEL CHOCOLATE BROWNIE
Salted caramel and rich fudgy chocolate is truly a match made in heaven. I can't stop baking this tempting brownie-it's just the thing for an afternoon treat or to take to a friend's house (they'll love you forever!).
Provided by Donna Hay
Categories Cake Chocolate Dessert Bake Kid-Friendly Quick & Easy snack snack week Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 16 Servings
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F. Place the flour, baking powder and sugar in a bowl and mix to combine. Add the eggs, caramel, vanilla and butter and whisk until smooth. Stir in the chocolate and spoon the mixture into an 8" square cake pan lined with non-stick parchment paper. Sprinkle with the sea salt and bake for 40-45 minutes or until just firm around the edges.
- Cut into 16 squares and serve warm or cold.
SALTED CARAMEL BROWNIES
These are the king of all brownies, with two types of dark chocolate and pure butter, they are thick, rich, and fudgy! The perfect brownie!!
Provided by Cindy Gibbs
Categories Bars/Brownies
Time 1h30m
Number Of Ingredients 11
Steps:
- Cook the caramel. Peel the paper label from the milk and place the can in a large pot. Cover with at least two inches of water and cook for two hours, making sure there is water covering the can of milk at all times. Allow the can of milk to cool for about an hour and place it in a refrigerator until ready to use. Cool completely before opening or it will explode.
- Preheat oven to 325 degrees.
- Cut a piece of parchment paper the width of a 9″ x 9″ square baking pan, and long enough to hang over both sides of the pan. Place a small dab of butter on the bottom and two sides where the paper will be to hold the paper in place. Line the pan with the paper. Butter the sides of the pan and all of the paper on the inside of the pan. Sprinkle the sides and surface with cocoa powder.
- In a medium bowl, combine the flour, cinnamon, cocoa, and 3/4 teaspoon of the salt.
- Melt the butter in a small bowl until it is melted and very hot. Break the bar of chocolate into pieces and drop it into the melted butter. Let chocolate and butter set for two to three minutes until the chocolate is beginning to melt and whisk the two together.
- In a large mixing bowl, combine the butter-chocolate mixture, sugar, eggs, and vanilla. Mix on medium-low speed for about one minute to combine. Add the dry ingredients and mix on low speed just long enough to incorporate the dry ingredients. Do not over mix. Spread the batter evenly in the prepared pan.
- Place large dollops of the caramel over the top of the chocolate batter. Use a skewer or knife to swirl it into the batter. Scatter one cup of broken pecan pieces over the surface, followed by the remaining 3/4 teaspoon of Kosher salt.
- Bake anywhere from 1 hour to 1 hour and 10 minutes, depending on your oven, or until a toothpick inserted into the brownie part, (not the caramel), comes out with moist crumbs on it but not clean. Do not overbake.
- Allow pan to sit for about 15 minutes. Run a knife along the two insides of the pan where there is no paper. Holding the ends of the paper, gently lift the brownies out of the pan and onto a wire rack to finish cooling. For perfect slicing, place the brownies in a refrigerator first until they are very cold.
- Store brownies in an airtight container.
SALTED CARAMEL BROWNIES
Provided by Food Network
Categories dessert
Time 2h10m
Yield 9 large brownies
Number Of Ingredients 14
Steps:
- For the brownies: Preheat the oven to 350 degrees F. Line an 8-inch square baking pan with parchment.
- Melt the butter and chocolate together in a shallow heatproof bowl set over a saucepan with 1 or 2 inches of simmering water. Stir until completely melted and smooth.
- Transfer the melted chocolate mixture to a medium bowl and stir in the sugar. Let cool, then whisk in the eggs, one at a time. Stir in the flour, espresso powder, salt and vanilla, and pour into the prepared baking pan.
- Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool completely.
- For the caramel: While the brownies are baking, heat the sugar and 1/3 cup water in a heavy-bottomed medium saucepan over medium-high heat. Bring to a boil, swirling the pan but not stirring; cook until the mixture turns a golden amber color. Remove from the heat and immediately add the butter, swirling to combine; take great care to keep the pan at a distance when adding the butter, as the caramel will bubble up and foam. When the bubbling has subsided and the butter and caramel are combined, add the cream and vanilla and stir to incorporate. Set aside to cool.
- Lift the cooled brownies out of the pan, cut into squares and place on a serving platter. Drizzle with the caramel and sprinkle with the sea salt. Serve with ice cream.
SALTED CARAMEL BROWNIES
Salted Caramel Brownies need no introduction. Drizzled with caramel, loaded with chocolate and sprinkled with just a touch of sea salt, these gooey brownies prove it's okay to be a little salty sometimes.
Provided by Aimee Shugarman
Categories Brownies and Bars
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Line a 9-inch square baking dish with parchment paper. Set aside.
- In a medium sized saucepan, melt butter over medium heat. Remove from heat and add in chocolate chips and sugar.
- Stir until chocolate is completely melted. Add in eggs, one at a time, stirring completely after each addition. Stir in vanilla.
- Add the cocoa powder, flour, salt, and baking powder. Using big strokes, stir in JUST until mixed and no longer see dry ingredients. DO NOT BEAT OR OVER STIR.
- Pour batter into dish. Drizzle with caramel topping and swirl with a knife.
- Bake for about 35-40 minutes. Remove from oven and add coarse sea salt to top. Cool completely before cutting.
Nutrition Facts : Calories 268 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 68 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 116 milligrams sodium, Sugar 28 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
SALTED CARAMEL BROWNIE COOKIES
Salted Caramel Brownie Cookies are an indulgent cookie recipe loaded with chocolate & caramel! Salty sweet perfection in a wonderful homemade cookie recipe that everyone loves!
Provided by Jessica & Nellie
Categories Cookies, Dessert
Time 27m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- In a mixing bowl, mix together the cocoa powder, white sugar, butter and vegetable oil. Whisk in the egg and vanilla until everything is combined.
- Using a wooden spoon stir in the flour, baking powder, and salt until just combined.
- Stir in 1/4 cup of chocolate chips and ¼ of the caramel baking bits to the dough.
- Use a cookie scoop that is about 2 tablespoons to scoop the cookies. Roll the cookies into a ball and place on the baking sheet. Press the cookies down slightly.
- Add caramel bits and pretzels to the top of the cookies. Bake for 12 minutes.
- Meanwhile in a small microwave safe bowl add the cream and remaining caramel bits and heat in 30 second intervals until all melted and smooth.
- Let rest on cookie sheet for 5 minutes before transferring to a cookie rack to cool (though I like to eat them warm from the oven!)
- Drizzle the melted caramel over the tops of the cookies and sprinkle with a little kosher salt and serve!
Nutrition Facts : Calories 278 kcal, Carbohydrate 41 g, Protein 3 g, Fat 13 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 30 mg, Sodium 184 mg, Fiber 1 g, Sugar 28 g, UnsaturatedFat 4 g, ServingSize 1 serving
SALTED CARAMEL BROWNIES
These are insanely good - perfect for family treats, Valentines Day, Sunday pudding, charity bake sales, birthdays, Tuesdays...
Categories # Bake and Share
Yield 18
Number Of Ingredients 20
Steps:
- Watch our salted caramel brownie recipe video before you get started!
- Preheat the oven to 180°C, (160°C for fan ovens) Gas Mark 4. Prepare the ingredients.
- Melt the butter and chocolate together over a low heat in a saucepan or 20 second burst in the microwave. Don't rush this stage to avoid burning the chocolate.
- In a small bowl, beat half the caramel from the can with the sea salt - it will loosen. Put the rest of the caramel in a large bowl with the sugar and eggs, and beat with an electric hand mixer or balloon whisk. Beat in the chocolate and butter.
- In another bowl, combine the plain flour, cocoa powder and then sift this on top of the chocolate mix. Mix until smooth. Pour half the brownie batter into the tin and spread out to the edges with a spoon or spatula.
- Using a teaspoon, drizzle half of the salted caramel on top of the brownie mixture in long stripes. Spoon the rest of the brownie batter on top and smooth it out, trying not to disturb the caramel beneath.
- Top with the rest of the caramel in lines once again and then use a skewer to marble the caramel and brownie mixture slightly. Bake for 30-35 mins or until risen. The top should be a little crusty and the centre should wobble very slightly when you shake the tin. Let it cool completely in the tin, then cut into squares.
SALTED CARAMEL BROWNIES
Fudgy, chewy, caramel-filled brownies are a hit with chocoholics. The sprinkle of sea salt adds another dimension to the flavors.
Provided by Almond Breeze
Categories Chocolate Brownies
Time 2h50m
Yield 40
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F. Grease a 13x9-inch baking pan. Line bottom with parchment paper; grease paper.
- In a medium microwave-safe bowl, combine caramels and 3 tablespoons almondmilk. Microwave on High 1 minute; stir. Microwave 1 minute longer and stir until melted; set aside.
- In a large bowl, combine melted vegan sticks, cake mix, flour and 1/4 cup almondmilk. Mix well. Spread half of mixture in bottom of pan. Bake 8 minutes.
- Sprinkle chocolate chips over partially baked bars. Drizzle with caramel; top with nuts. Drop small dollops of remaining dough over the caramel. Bake 17 to 20 minutes or until set. Sprinkle with sea salt. Cool completely, about 2 hours.
Nutrition Facts : Calories 139 calories, Carbohydrate 18.9 g, Cholesterol 0.5 mg, Fat 6.8 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 2 g, Sodium 171.6 mg, Sugar 13.1 g
SALTED CARAMEL CRUNCH BROWNIES
This is an option for when you want gooey, chocolatey, salty goodness - brownies, caramel, pretzels, peanuts and chocolate.
Provided by Chef mariajane
Categories < 30 Mins
Time 25m
Yield 126 serving(s)
Number Of Ingredients 6
Steps:
- The first thing you have to have is a 9x9-inch pan of brownies, boxed or your favorite recipe, baked and cooled in pan.
- In a medium microwave-safe bowl, combine caramel candies and milk. Heat on high in 30 second bursts, stirring in-between, until melted and smooth. Pour mixture over brownies and spread to edges. Set aside to cool. When caramel has cooled and firmed up a bit, make the next layer.
- In a medium microwave-safe bowl, combine chocolate and shortening. Heat on high in 30-second bursts, stirring in-between, until melted and smooth. Add peanuts and pretzels, then stir gently.
- Top caramel with chocolate mixture, spooning mixture over entire surface. Let cool and harden before cutting. Wrap tightly or store in an airtight container.
SALTED CARAMEL BROWNIES
Provided by Ina Garten
Time 1h
Yield 12 large brownies
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Butter and flour a 9 x 12 x 1 1/2-inch baking pan.
- Melt the butter, 8 ounces of the chocolate chips, and the unsweetened chocolate together in a medium bowl set over simmering water. Allow to cool for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee, vanilla, and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature (see note below).
- In a medium bowl, sift together 1/2 cup of the flour, the baking powder, and salt and add to the chocolate mixture. Toss the remaining 6 ounces of chocolate chips and the remaining 2 tablespoons of flour in a medium bowl and add them to the chocolate mixture. Spread evenly in the prepared pan.
- Bake for 35 minutes, until a toothpick comes out clean. Don't overbake!
- As soon as the brownies are out of the oven, place the jar of caramel sauce without the lid in a microwave and heat just until it's pourable. Stir until smooth. Drizzle the caramel evenly over the hot brownies and sprinkle with the sea salt. Cool completely and cut into 12 bars.
- Recipe from Barefoot Contessa Foolproof: Recipes You Can Trust. Copyright (c) 2012 by Ina Garten. By Arrangement with Clarkson Potter, a division of Random House, Inc. for Food Network Magazine
SALTED CARAMEL DARK CHOCOLATE BROWNIES
This recipe was for my husband. He is a big fan of Salted Caramel Hot Chocolate, so I just had to bake something like this for the Rock Star of my life! You can drizzle even more caramel atop for a gooey treat!
Provided by Tiffany Bannworth
Categories Other Desserts
Time 55m
Number Of Ingredients 13
Steps:
- 1. Make caramel according to recipe. https://www.justapinch.com/recipes/dessert/other-dessert/new-jersey-salted-caramel.html
- 2. In a double broiler, melt and whisk butter, chocolate squares, and 3/4 cup chips. Blend until even sauce.
- 3. Stir in cocoa. Continue to whisk until thoroughly blended. Set aside.
- 4. In a mixing bowl, beat sugar, vanilla, and eggs until frothy.
- 5. Then add one tablespoon of chocolate mix at a time until eggs are tempered. Then dump into rest of chocolate and beat.
- 6. Finally mix in sifted flour.
- 7. Preheat oven to 350.
- 8. In a square baking dish, line with parchment paper and spray with non-stick spray. Have extra paper on each side, so that you may later pull out brownies by hang off.
- 9. Pour half your brownie mix into pan. Spread evenly all the way to corners.
- 10. Pour half your caramel, in spoonfuls, in variously places.
- 11. Pour the rest of the brownie batter atop and spread to corners.
- 12. Top with rest of caramel. With a knife, swirl lightly the brownie and the caramel.
- 13. Bake for 30-40 minutes or until a toothpick comes out without batter.
- 14. Sprinkle 1/4c of chips atop.
- 15. In a small bowl, mix kosher salt and coarse sugar. Sprinkle.
- 16. Let brownies cool ambiently for 3 hours before removing from pan and cutting. Or place in refrigerator for 1.5 hours.
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- Preheat the oven to 160°C Fan. Line a baking tray or a loaf tin (with area approx 230cm2) with baking parchment.
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- Preheat the oven to 350 degrees F. Line an 8-in square pan with parchment paper overhanging the sides.
- While the brownies are baking, prepare the salted caramel ganache. Heat the sugar in a saucepan over medium heat. Once the sugar begins to melt, gently tilt the saucepan to melt all of the sugar. Once the sugar is amber color, remove the saucepan from heat. Whisk in cream and butter until smooth. Stir in sea salt.
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- Preheat the oven to 190C/180C Fan/Gas 5. Grease a 32x23cm/13x9in tin and line with parchment.
- For the caramel, put the sugar in a saucepan and melt over medium heat until dark brown in colour. Remove from the heat and carefully add the salt and half the cream.
- Once the mixture has settled, add the remaining cream and butter. If the mixture is lumpy warm it over a low heat and stir until smooth. Pour into a jug to cool.
- Melt the chocolate and butter in a pan over medium heat, remove from the heat and allow to cool slightly.
- Whisk the eggs, sugar and vanilla extract in a large bowl until thick and pale. Whisk in the chocolate, then fold in the flour mixture until just combined.
- Pour half the batter into the tin and smooth the surface using a spatula. Add a thin layer of the caramel, making sure to leave the edges clean. Add the remaining batter and gently level the top.
- Meanwhile, melt the white chocolate in a heatproof bowl set over a pan of simmering water (do not allow the bowl to touch the water). Leave to cool slightly then use a fork to drizzle it over the brownies.
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- Microwave maple syrup and 1/4 cup oil in medium microwaveable bowl on HIGH 1 min. or until heated through. Add almond butter and 1/4 tsp. salt; whisk until blended. Reserve sauce for later use.
- Combine flour, baking powder and remaining salt. Beat sugar, cocoa powder, applesauce, melted chocolate, vanilla and remaining oil in large bowl with mixer until blended. Gradually add dry ingredients, mixing well after each addition.
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- Preheat oven to 350°F with rack in center position. Using baking spray or softened butter, lightly grease an 8-inch square baking pan. Line pan with parchment paper, letting ends extend over rim of pan. (This will enable you to easily lift the brownies from the pan.)
- Stir together sugar, 1/2 cup water, and corn syrup in a small saucepan. Cook, without stirring, until mixture boils and turns amber in color, about 10 minutes. Remove caramel from heat, and immediately drizzle in cream, stirring constantly. (It will bubble and sputter, but the cream will halt the cooking process and prevent the caramel from taking on further color and burning.) Stir in butter and kosher salt, and return saucepan to heat over medium. Simmer 1 minute, allowing caramel to thicken slightly. Transfer to a bowl.
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- For the salted caramel, melt the sugar in a medium pan over a medium heat. Swirl the pan without stirring for 8–10 minutes, until the caramel has turned a dark amber colour.
- In a separate pan bring the cream to the boil, then immediately remove it from the heat and set aside.
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