LYNTON'S CHOC CARAMEL SAUCE
330 g caster sugar
300 ml Bulla Cooking Cream
200 g dark chocolate
100 g unstalted butter
Sea salt flakes, to taste (good quality)
In a non-stick pan over medium heat, add the sugar and enough water until the mix resembles wet sand. heat the sugar until it caramelises and is a deep golden brown. 7-8 minutes.
Once the sugar has reached this colour turn the heat to low and add the cream and whisk vigorously, being careful not to burn yourself as the mix will spit at this stage.
Add the chocolate and mix with a whisk until it has completely melted. slowly whisk in cubes of butter. remove from heat and season with salt to taste.
Serve warm with anything that you like. will store in an airtight container for up to five days in the fridge.
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