akes about 1 cup.
Thick Caramel Sauce:.
Heat water, sugar
o air dry.
Gingered caramel: The boiled sherry/sugar stuff
make the frosting: Place the caramel, butter, icing sugar and salt
nding with flour. Fold in caramel bits. Spoon into muffin pan
tirring, until a thick caramel is produced. Allow caramel to cool, then spread
Preheat a grill pan on medium heat or preheat the grill on medium. Lightly spray both sides of doughnuts with no stick cooking spray.
Place doughnuts on grill pan or the grill and weigh down with a heavy baking pan. Cook 1-2 mins, until pale grill marks appear. Turn and weigh down again, cooking a further 1-2 mins.
Gently fold mascarpone with caramel sauce in a large bowl. Serve hot doughnuts with caramel mascarpone.
pread the whole hearts with caramel and top with the remaining
ver an even layer of caramel topping. Pour over remaining marshmallow
an use your favorite caramel recipe or store-bought caramel. If using rum
he pan so that the caramel doesn't burn. Stirring forms
rizzle the 2 tablespoons of thick caramel syrup inside the glass.
Preheat oven to 350 degrees F (180 degrees C).
Mix baking crumbs and butter; press onto bottom or a 9-inch springform pan.
Beat cream cheese and sugar in a large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 40 to 45 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim. Refrigerate 4 hours. Spread caramel sauce over top just before serving and sprinkle with sea salt.
ix over the banana and caramel.
Cover with cliingfilm and
he dough resembles a very thick batter.
Cover and let
poon and is smooth and thick. Strain.
Remove from the
f GENERAL FOODS INTERNATIONAL VANILLA CARAMEL LATTE from the makers of
igorously until the mixture is thick and glossy. Stir in the
s set.
Drizzle with caramel topping.
MAKE STRUSEL TOPPING
Caramel layer:
Cook sweetened condensed
/4 cup sugar until thick and glossy. Working in batches