Crumbs & Doilies by Jemma Wilson

Author:Jemma Wilson [Wilson, Jemma]
Language: eng
Format: epub
ISBN: 9781405954792
Publisher: Penguin Random House UK
Published: 2022-10-27T00:00:00+00:00

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Prepare the C&D Chocolate Brownie as directed on page 34. Leave to cool in the tin.

FOR THE CHEWY CARAMEL

Stir together the cream, vanilla and salt in a jug and set aside.

Heat the sugar in a saucepan over a low–medium heat. When it begins to melt and bubble at the edges, bring those melted bits into the middle of the pan with a wooden spoon or heatproof spatula, to ensure the sugar caramelises evenly. Stir occasionally until the sugar has completely dissolved and the caramel is a rich amber colour.

Remove from the heat and pour in the cream mixture, a little at a time, stirring quickly and carefully, then add the butter and stir it through the caramel as it melts.

Return the pan to a medium heat and cook until it hits 116°C on a sugar thermometer. Too low and the caramel won’t set at all; too high and it will become impossibly chewy!

Once ready, pour the caramel immediately (and carefully) over the top of the cooled chocolate brownie, levelling with a palette knife if necessary. Leave to cool and set completely before beginning your nougat.

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