Salted Caramel Sauce

salted caramel sauce

Good grief. Do you know what I realised? Minikin Kitchen is 1 year old today! It’s been an interesting experiment into cooking and blogging. I just discovered a recipe of mine doing the rounds on Pinterest which is rather exciting. As I started this thing on Halloween and I’m prepping some treats for a Halloween party tomorrow, I thought I’d post something that I just knocked up. Be warned this stuff is way too ‘I’ll just dip my pinky into it’ addictive and anyone *anyone* who tells you they don’t like salted caramel is a bloody liar.

Salted Caramel:
1/2 cup caster sugar
1/2 cup light brown sugar
110g butter
1/2 cup double cream
1 tbsp sea salt flakes

On medium to high heat, get a heavy bottomed stove on and melt your sugar. With a metal spoon, only stir the sugar occasionally to help it all dissolve evenly. If you want to use a sugar thermometer, you want this to reach 175°C but I have to admit, I kinda eyeballed this. You want it a rich golden brown colour and basically don’t want it to burn. Once it reaches the desired temp, add the butter and double cream and stir well. Now add the salt and set this aside to cool.

The temperature of the sugar really dictates the viscosity of this sauce, you’ll notice I’ve made a bit on the fudgy side, but if you want a runnier constancy add more double cream. I basically add this to most things. I drizzle it over yogurt, ice cream, pancakes, filled macarons with it…I even put it in the freezer to firm up and rolled little salt caramel balls and stuffed them in homemade chocolate truffles (stroke of genius if I do say so myself).

Addictive and indulgent. A fitting birthday post.

Chinese Salted Eggs – 鹹蛋

salted eggs

I mentioned a salted egg and prawn dish I made with my Aunt a couple of weeks ago. Which aptly coincided rather neatly to my mother preserving her own eggs over Christmas.

W.I eat your heart out.

As I’ve never salted them before and my mum swears it tastes a million times better, I thought I’d get some duck eggs and give it a shot.

Salted Eggs:
6 duck eggs
3/4 cup of salt
1/2 tbsp Sichuan peppercorns
3 tbsp rice wine
3 cups boiling water

Wash your duck eggs. In a clean jar put the salt and boiled water together, stir until all the salt has dissolved. Add the rice wine and peppercorns. Wait until the liquid is room temp before you add your duck eggs. Leave for at least 1 month.

So I’ll post some recipes involving these bad boys in at least a months time. Laters.

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