Making caramel is hard, but making a caramel sauce at home is surprisingly easy, taking three ingredients and just a matter of a few minutes, albeit a few minutes of paying close attention to the stove with a whisk.
I’ve got a few uses for caramel sauce and I wanted to write down my recipe so that Google can find it more easily for me next time.
A couple of weeks ago, Holly Bell’s recipe for Christmas Flapjacks caught my eye. I normally can’t leave well alone and this is no exception, I’ve fiddled with Holly’s recipe a bit so that it’s slightly thicker and packs a bigger punch (also I had no rice crispies in stock), but I can take no credit for coming up with this one. I mean, grated marzipan? That’s just genious. There aren’t many words with this recipe because it really is very simple, but I think the results are very good indeed. It stores for at least two weeks in greaseproof paper in an airtight container.
It’s hard to describe just how tasty and sweet this is, but start with all the buttery goodness of flapjack, then layer it with sweet crispy marzipan, spicy mincemeat, crispy and chewy oats and cereal with pockets of juicy intense fruit. Decadent, and also quite handy for high energy food if you’re out Hill Walking.