Salted Caramel Fudge Truffles

I had planned to post this Salted Caramel Fudge recipe for New Year, but the first post of the year got delayed this far… These chocolate dipped, melt- in-mouth caramel truffles are really addictive and I must warn you that you will not be able to stop with just one truffle :) I made these truffles on stove top, but it can be made completely on a microwave and I will be sharing both methods below.  These Truffles are great as one of the items on a dessert table for parties and also are a great option for gifting... Do try these as a Valentine’s day special and let me know how you liked it...

Salted Caramel Fudge Truffles
(Recipe from here)

Ingredients:
Unsalted Butter - 60 grams (1/4 cup)
Sweetened Condensed Milk - 240 ml (1 cup)
Brown Sugar - 90 grams (1/2 cup)
White Chocolate - 150 grams (1 cup), broken into pieces
Sea Salt - 1/2 teaspoon
Dark or Milk chocolate - 300 grams (2 cups)
Crushed peanut or hazelnuts, optional

Method:

Stove Stop Method:

• In a medium saucepan, add condensed milk, brown sugar and butter. Place on low heat and stir together until combined and the sugar is dissolved.
• Turn up the heat to medium and continue to stir until the mixture is simmering and starts to thicken. This may take 5-6 minutes in which time the caramel will be very thick and golden in colour.
• Remove the caramel mixture from the heat and stir in all the white chocolate. Give it a good stir to make sure the chocolate is melted and mixture is smooth. Lastly, stir in sea salt.
• Place caramel fudge in the fridge to firm up for at least 3-4 hours.
• Leave the caramel fudge at room temperature for 5 minutes.
• Meanwhile, melt the chocolate over a double boiler, stirring until the chocolate is melted and smooth.
• Scoop out tablespoons of the caramel fudge and roll into a ball.
• Dip each ball into the melted dark chocolate. Use a fork to scoop out the ball and place on an oven tray lined with baking paper.
• Repeat with remaining caramel fudge truffles. Top each truffle with crushed nuts (if using).
• Store truffles in the fridge.

Microwave Method:

• In a microwave-safe bowl add butter, sweetened condensed milk and brown sugar.
• Heat in the microwave for approximately 3 minutes, stopping to stir every minute. By the end of the 3 minutes, the butter will be completely melted and the sugar is dissolved. 
• Give the caramel a good stir, then heat for another 3 minutes, making sure you stir every 30 seconds. If you don’t stir the caramel will get too hot and bubble over. 
• The caramel wil be very thick and golden in colour. 
• Add white chocolate. Give it a good stir to make sure the chocolate is melted and mixture is smooth. 
• Lastly, stir in sea salt.
• Place caramel fudge in the fridge to firm up for at least 3-4 hours.
• Leave the caramel fudge at room temperature for 5 minutes.
• Meanwhile, melt the chocolate in the microwave, stirring every 30 seconds, until melted and smooth.
• Scoop out tablespoons of the caramel fudge and roll into a ball.
• Dip each ball into the melted dark chocolate. Use a fork to scoop out the ball and place on an oven tray lined with baking paper.
• Repeat with remaining caramel fudge truffles. Top each truffle with crushed nuts (if using).
• Store truffles in the fridge.

Read More »

No-churn Salted Caramel Ice Cream / Dulce de Leche Ice Cream

Making a very rich and delicious Salted Caramel Ice Cream without an ice cream maker and with only three ingredients. An extremely easy to make dessert if you have dulce de leche ready in your kitchen. You can either use store bought dulce de leche or can easily make at home. I have explained 3 different methods of boiling the can of condensed milk. You can follow the method you are most comfortable with :)  Do try it at home, I am sure you will love this!

No-churn Salted Caramel Ice Cream / Dulce de Leche Ice Cream
(Recipe from here)

Ingredients:

*Homemade or store-bought dulce de leche - 1 can or 1 1/3 cup

Flaky sea salt - 1/2 teaspoon (or 1/8 teaspoon table salt) 

Very cold heavy whipping cream - 2 cups

Method:

• Combine dulce de leche with salt in a large bowl and keep aside.
• Using an electric mixer on high speed, beat cream in a large bowl until stiff peaks form, about 3 minutes.
• Stir about 1/3 of the whipped cream into dulce de leche until just combined.
• Gently fold remaining whipped cream into dulce de leche mixture, then pour into 9x5" loaf pan.
• Cover with plastic wrap and freeze until firm, about 6 hours.

How to make Dulce the Leche at home.

• Traditional Method ~ Put the can of condensed milk, unopened, in a large pan, cover with water, bring to boiling point and boil for 3 hours, topping up with boiling water from a kettle as needed. Ensure that the can remains covered in water. Remove and leave to cool completely.
• Pressure cooker method without weight  ~ Fill a pressure cooker with water. Immerse the can into the pressure cooker and close the lid. Switch on the gas on high and wait for steam to come and reduce to medium flame and cook for 1 hour.
• Pressure cooker method with weight, easiest and less time consuming ~  Fill a pressure cooker with water. Immerse the can into the pressure cooker and close the lid. Switch on the gas on high. Wait for steam to come and then put on the weight. When you hear the first whistle, simmer the flame and let it cook for 30-45 minutes Switch off the gas and let it cool down to room temperature.

Read More »

Dulce de Leche Panna Cotta Recipe

I have tried and posted many dessert recipes using Dulce De Leche and if you happen to be a regular reader, by now, you must have come to know of my love for Dulce deLeche desserts :) . Since it is the romantic month of February and Valentine’s Day is around the corner, I thought I will post a dessert recipe that is really easy to make for Valentine's day or for any other function. I have used store-bought Dulce de Leche, but you can easily prepare it at home by boiling a can of sweetened condensed milk. I have already posted the detailed recipe of how to prepare DDL at home here. Do try this recipe and present this Panna Cotta in individual serving glasses for stunning visual appeal! 

Do check out for other Valentine's Day special Recipes....

Read More »

Read more »

Caramel Cupcakes (Dulce de Leche Cupcakes) with Buttercream Frosting

It’s been a long time my blog was on a sleep mode..... Took a small break and it got extended for more time than I indented.... It’s hard to come back to regular blogging after taking a break and I will try to post regularly from now on :).... These cupcakes have been in my draft for more than a year now. I made it for our Church’s harvest festival and somehow couldn't post it. The cupcake recipe was already posted some time back with a frosting of Swiss Meringue ButterCream, But this time I decorated it with American Butter Cream Frosting..... You can use homemade dulce de leche or store bought in the recipe....

Read More »

Read more »

Chocolate and Caramel Tart ~ June Daring Bakers' challenge, Life Of Pie :)

Rachael from pizzarossa was our lovely June 2013 Daring Bakers’ host and she had us whipping up delicious pies in our kitchens! Cream pies, fruit pies, chocolate pies, even crack pies! There’s nothing like pie! :)

Rachael gave us four delicious sweet pie recipes to choose from and I really wanted to try all of them… But I could only make this smooth and utterly indulgent French Chocolate and caramel tart before I left for our vacation in beautiful Switzerland…. I used store bought caramel (Dulce de Leche) for the caramel layer and we really enjoyed this chocolate indulgence…. Thank you Rachael for the great challenge :)

Read More »

Read more »

White Chocolate Caramel Slice

Hope all are ready for Easter celebrations.... Wishing all my readers a Blessed and Happy Easter! 

Today I am sharing an absolutely decadent little indulgence of White chocolate caramel slices....Got this recipe from Australian Women’s weekly.....I had posted Banoffee Slice recipe from the same book earlier.....This too was really delicious and some of my guests who tried it really loved it..... The only problem for me was cutting the slices into neat pieces after setting as my white chocolate had become very hard.... I suggest using really good quality white chocolate for this....Do let me know if you try this recipe.... 

Read More »

Read more »

Chocoflan Cake / Chocolate Flan Cake

Chocoflan cake or Chocolate Flan cake, a Mexican dessert, is a chocolate cake on the bottom with a flan/ caramel custard on top. It is also known as impossible cake or Magic Cake.  You pour the caramel, then the chocolate cake batter and the flan on top, then get it in the oven and during baking process these two switch places and it comes out with the beautifully baked custard at the bottom and the cake on top!! Impossible right?? But it’s true.... I had my own doubts while baking, whether actually they switch places or the cake and flan mix together and comes out in a mess.... but it baked beautifully.... And I got an awesome looking magic cake which is a sure showstopper! This is a great dessert for parties, as this cake has to be made a day ahead before you want to serve it, It makes a stunning presentation and it is very tasty and you will get at least 15 servings with the total amount. I only made half the amount of the cake in my 6 cup capacity bundt pan.  I also added little nutmeg powder and a teaspoon of caramel sauce to the flan mixture to reduce the eggy smell.... You can completely omit that.... Do try this cake to impress your guests or your better half or your valentine and don’t forget to send me a thank you note  ;) ;).... 

Read More »

Read more »

Dulce de Leche Creme Caramel

Remember in my Dulce deLeche Cupcake post I said that I have made another dessert with the leftover DDL.... this DDL Creme Caramel is what I tried...... I never liked Caramel custard when I was a kid and mom tried her best to make me eat whenever she made it.....other than regular caramel custard she made different versions like chocolate, coffee, orange etc...... Even now also I don’t like it and I know you must be thinking is there any person in the world who doesn’t like Caramel custard :D..... Somehow I cannot stand the eggy smell and taste in the dessert....but when I saw this recipe I thought of trying; this one was delicious with less egg taste and smell..... And it has my favorite DDL in it..... try this one if you like Caramel Custard and even if you don’t like Caramel Custard then also do try it and you may start liking Caramel Custard like me :D......

I am going to India tonight and won’t be able to visit your space or reply to your mails/queries or comments on time.....But I will try my best to reply as and when time permits.... I have scheduled some posts so that this space doesn’t go idle.....See you all after 2 months and enjoy your summer break! 

Read More »

Read more »

Dulce de Leche Cupcakes

I had intended to post this on 15^th June to celebrate my brother’s birthday and also Father’s day.... But couldn't as I was busy with a three day long weekend that put paid to my plans to celebrate my brothers birthday virtually like I did earlier..... But it’s better late than never right?  These cupcakes are for you my dear bro my best friend, supporter, helper...... Thank you for being such a wonderful and caring brother in the world! May God Bless you with all the happiness in life that you truly deserve......  I promise I will make this cake when we meet next!

I tried Dulce de Leche(DDL) of which I have become an ardent fan.... The more recipes I try with DDL the more I like it.....earlier it was Banoffee Pie, Banoffee Slices and Dulce de Leche Brownies  and now these cupcakes..... This is one of the best tasting cupcakes and frosting I have made recently! The Cupcake itself is very soft and tasty.....and it was my first attempt of making Swiss Meringue Butter cream frosting; I absolutely love this smooth, creamy and delicious frosting..... Far better than regular butter cream frosting!!! Addition of DDL in the frosting was heavenly..... Do try this with either homemade DDL or store bought.... I used store bought DDL and you will soon find out what I did with the rest of the DDL...... so stay tuned for another delicious dessert with DDL :) :)  

Read More »

Read more »

Dulce de Leche Brownie Recipe

Dulce de Leche Brownies, from the name itself you can imagine how tasty these brownies would be right??  Dulce de Leche, chocolate, butter, eggs all the tasty things together in a brownie and you just can’t go wrong with the taste ;)....  Although it’s highly fattening having them once in a while is acceptable :D..... So Valentine’s Day is around the corner, many of you must have been planning to make something special for that special person in your life...... If you haven’t decided yet; do try these brownies....Make sure to make these brownie a day before you are planning to serve as it tastes better on the next day.....

Read More »

Read more »

Banoffee Pie Served in a Glass

Read More »

Read more »

Banoffee Slice Recipe

Recently on a visit to a book shop, I grabbed a copy of Australian Women’s Weekly… I am a huge fan of AWW and I couldn’t resist this "Little Squares and Slices" book which has a collection of heavenly indulgences, some are very rich and some are very healthy ....  All are completely irresistible recipes.... and as you know, naturally, I will go for the rich desserts first... So I made this Banoffee Slice, as I love Banoffee Pie which I have posted earlier.... both these two recipes are almost same, the only difference is in the method of making Dulce the Leche .... If you have not yet decided on what dessert to make on Christmas, this will be a perfect dessert to include in your menu .... after all it’s Christmas and you can overload yourself with this rich, luscious and decadent little slices without any guilt ;) ;).....

Read More »

Read more »

Banoffee Pie Recipe (Step by Step Recipe)

Banoffee Pie, an English dessert is one of the best and easiest desserts to make. The delicious blend of rich caramel, banana and cream is simply irresistible. Please try this as I am sure you will all like it.

First make Dulce the Leche

To make Dulce the Leche put the can of condensed milk, unopened, in a large pan, cover with water, bring to boiling point and boil for 3 hours, topping up with boiling water from a kettle as needed. Ensure that the can remains covered in water, as otherwise there is a risk of the can bursting open. Remove and leave to cool completely.

To make biscuit base mix melted butter and powdered biscuit. Line a pie dish with this mixture and keep it in the fridge for some time. (For a crunchy biscuit base you can bake this for 10 minutes at 160C. I always do this :)

Open the cooled can of condensed milk, which will have turned to toffee. Spread this over the layer of biscuit.

Peel and thinly slice the bananas, and arrange in a layer over the toffee

Whip the cream until Stiff.

Spread cream over the banana layer.

Finally decorate with grated chocolate and drizzle with chocolate sauce

OR

Dust with cocoa powder using a sieve.

Now the whole recipe in one place :)



Banoffee Pie
Ingredients:
Condensed Milk-1 can (400gm)
Bananas-3nos, large
Whipped Cream-2 cups
Digestive biscuits/ Marie biscuit-200gms
Butter-100gms
Grated chocolate or Cocoa powder to decorate
Chocolate sauce to drizzle on top (optional)
Method:

• To make Dulce the Leche (pronounced dulchay the laychay), put the can of condensed milk, unopened, in a large pan, cover with water, bring to boiling point and boil for 3 hours, topping up with boiling water from a kettle as needed. Ensure that the can remains covered in water, as otherwise there is a risk of the can bursting open. Remove and leave to cool completely. You can make this ahead of time or even boil several tins at one go and store the unopened cans in the fridge for several months. This is the traditional way of making Dulce the Leche which I have tired. However, you can see other tried and tested methods of making dulce the leche in Aquadaze's place
• Mix melted butter and powdered biscuit. Line a pie dish with this mixture and keep it in the fridge for some time. (For a crunchy biscuit base you can bake this for 10 minutes at 160oC. I always do this :).
• Open the cooled can of condensed milk, which will have turned to toffee. Spread this over the layer of biscuit.
• Peel and thinly slice the bananas, and arrange in a layer over the toffee.
• Whip the cream until thick and stiff and spread over the bananas.
• Finally, decorate with grated chocolate or dust the cocoa powder on top using a sieve. Drizzle with chocolate sauce (optional).
• Enjoy!!!

Read More »