caramel sauce Makes approximately 1/3 cup 70g brown sugar 30g butter 1/3 cup cream In a small saucepan, dissolve the brown sugar and butter. Add the cream and bring to the boil. Reduce the heat and simmer for 3-5 minutes until golden. Remove from heat and pour into a hot sterilised jar to keep for up to two weeks in the refrigerator, or pour into a serving jug.
caramel frosting for banana ginger cakes Makes enough to frost about 15-18 cupcakes 120g butter, softened 1 1/2 cups (240g) gluten free icing suar, sifted 1 teaspoon vanilla essence 1-2 tablespoons cooled caramel sauce With a whisk attachment in a large mixer beat butter until softened. Add half the icing sugar, beating until just combined. Scrape down the bowl and beat again until well combined. Add remaining icing sugar and repeat process. Scrape down the bowl, add vanilla and a tablepsoon of caramel sauce. Beat on medium until combined, test to see if you want to add the second tablspoon of caramel sauce and if you wish to, then add it now. Beat for another 5 minutes on high until light and creamy, scraping the bowl every couple of minutes until frosting is pale, thick and fluffy. Scoop into a prepared piping bag. I use the Wilton 1M as it gives lovely big swirls.