CSR SUGAR Australia has released a beautiful range of traditionally farmed sugars. Each one with its deep rich and delicate notes of caramel, butterscotch, toffee and treacle. The unique molasses content in each gives the unrefined sugar its golden colour and decadent flavour.
So I thought I’d put it to the test!
I adore this recipe it can be use in cakes and buttercreams or warmed and drizzled over ice cream, puddings or eaten straight up with your favourite spoon or simply smear over toast.
Be creative Ive made this recipe with all of the different sugars and each time its been a delicious result. So make a caramel sauce to suit your personality and your taste buds.
France – French Caster Sugar
Colombia – Panela Sugar
Sri Lanka – Rapadura Sugar
Indonesia – Coconut Blossom Sugar
Australia – Muscovado Sugar
COCONUT BLOSSOM CARAMEL SAUCE
Makes about 1 1/2 cups
1 x 2 Liter Heavy base saucepan
1 Candy Thermometer
1 Heatproof jar with lid to store your caramel
60g French Caster Sugar
60g Coconut Blossom Sugar
60g Unsalted Butter
1/4 tsp Salt
1/2 tsp Vanilla Bean Paste
Bring the 125g Cream, sugar, butter, glucose and salt into the heavy base saucepan uncovered over medium to high heat. Once the sugar has dissolved whisk the mixture just a few times to combine and continue to boil till the mixture reaches 120 Degrees Celsius take off heat.
Add the vanilla and cream in a thin stream while whisking constantly till well combined. Place back on the heat and boil again. Remove from heat straight away. Allow to cool for a moment.
Pour the caramel into a heat proof container.
Leave to cool then cover it tightly and store in refrigerator.
Re-heat to use.
Don’t forget this caramel sauce makes a great gift too!