Cadbury Caramel Spread, 400g

£9.9
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Cadbury Caramel Spread, 400g

Cadbury Caramel Spread, 400g

RRP: £99
Price: £9.9
£9.9 FREE Shipping

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You know Grenade's insanely delicious (and insanely popular) Carb Killa Protein bars? The irresistible, chocolatey, low sugar, high protein ones? Yep!! Well, now they're greaaatest bar yet (Choc Chip Salted Caramel obv) is available as an indulgent salted caramel chocolate spread with cacao nibs! Often people ask how I drizzle my ‘drizzle’s on and I use simple small disposable piping bags and its that simple. The Tala disposable piping bagsare PERFECT for all things drizzle and for small amounts. You just need to snip the end off and then its perfect. You can of course use a spoon, but I like my drizzles neat and easily done! I hope you love this one! Enjoy your Chocolate Chip Salted Caramel Carb Killa Spead smothered atop your favourite foods or even - spoon or finger!! - eaten straight out of the jar!! The dry method – this requires that you simply heat sugar in a dry pan until it liquifies and turns brown. Never stir your mixture, as this could result in crystalisation, ruining your caramel. Instead, gently swirl your pan (a wide-set base works best) to achieve an even melt This gem of a recipe has been idling its time away in my notebooks for a number of years. But last week one of my kids politely requested I make it again soon. Okay,she begged me to make it. So I did – yesterday. I knew straight away that it should make it’s way onto LittleSugarSnaps at the earliest possible moment, so I snapped the pictures today and poor Mr Lentil Salad got banished to oblivion for a week.

If you find your cheesecake base is slightly too firm, you may need to reduce the butter content by about 1/3 next time you make the cheesecake if using the same ingredients! If using a biscuit with a chocolate coating, or a filling, use 2/3 of the listed amount of butter as it requires less. I did go for a chocolate caramel style cheesecake filling. Of course I did use Cadburys so it was a dream, but you can use any chocolate brand really! Supermarket own, Lindt, Galaxy etc! I then used a slight smidge of caramel sauce to hint the flavour even more – but that is up to you. However, if you’re short on time or don’t quite have the confidence to make homemade caramel from scratch, the cheat’s option combines sweetened condensed milk with butter and water for an easy, fail-safe caramel which still tastes delicious: simply melt all ingredients down on a low heat until the sugar caramelises and it turns a rich golden colour. How do you make caramel? For the type of caramel which is velvety and creamy, additional ingredients need to be added. Cream and butter are often added to create a creamier consistency, preventing the caramel from turning into a frangible substance. Although it is optional, some recipes also call for the addition of salt to cut through the sweetness, but if you’re not a fan of salted caramel then feel free to leave this out, or only use a delicate sprinkling.You can easily swap it for chopped up Cadburys caramel bars instead so you can make this recipe year round, or even use the caramel buttons. But to be honest, look how gooey and delicious the caramel eggs look. Slight sugar overload but YUMMYYYY. Storage: Store in a cool, dry place. Once opened, consume within 3 months. Do not refrigerate. Best before end: See lid If you are sitting on the fence, keep the recipe plain, but scatter a few tiny flakes of sea salt onto the caramel spread as it is served as and when your salty mood arises Adding too much liquid would certainly affect the ability for this spread to set? Did you measure out the water and cream to the exact amounts specified in the recipe? (apologies if that seems like a basic question, but measuring is critcal for caramel recipes like this) I decided from the off that after my no-bake Mini Egg cheesecake and my no-bake Creme Egg cheesecakerecipes that I NEEDED to do a caramel one. So, Cadburys caramel it is. You can buy Galaxy caramel eggs around Easter time, but I do love a Cadburys caramel egg quiiiiittteeee a lot so I went for them.

Avoid dark coloured pots, such as cast iron or anodized aluminum – this can hide the colour of the caramel as it changes so that you won’t be able to see when it’s ready to take off the heat. I do realise that it looks like a sugar overload for every slice, but realistically its not that much for one slice! I do add on a drizzle of caramel for decoration (I used a smidge from a Carnation caramel tin) but this is an optional thang. You can easily use chocolate though as its easier! With nearly 90% less sugar and over 3 times the protein of your favourite, everyday chocolate spread brands, Grenade's gorgeous Chocolate Chip Salted Caramel Carb Killa Spread is a smooth, spreadable, decadent protein-delight!

As it happens, I’m pleased I held fire on publishing the recipe for this Chocolate Caramel Spread for a while. It originally started life as a Chocolate Salted Caramel Spread. But really, it works just as well as regular caramel without the salt. But here’s the best bit – it is customisable: Not many sports nutrition brands would have thought to 'put their bar in a jar' but Grenade have been awesome enough to take that little leap (nailing it, of course!) and, as you might imagine, these irresistible chocolate flavoured spreads help make for a 'killa' breakfast or a fierce flex-bowl! Some of my other cheesecakes that are based around something caramel like either use a caramel filling such as my Rolo one, or a combined flavour of chocolate and caramel but I wanted just chocolate for this to get that real hit of Cadburys goodness. A caramel cheesecake is a dream on its own, but a chocolate caramel one with Cadbury’s caramel chunks inside is INSANE. If you feel like going the whole hog, add some extra salt to the recipe to turn the whole batch into Chocolate Salted Caramel Spread Hi Bob, first of all, how frustrating that my recipe has not worked out as planned for you. I only ever publish recipes that I have tested numerous times and that I’m therefore 100% confident in. I never like to hear of recipes not working for readers, but it does occasionally happen. My aim is always to troubleshoot when things do go wrong so that I can help identify the problem for yourself and for other readers interested in a recipe. With this in mind, I’d love your help to try to work out what could have gone wrong here:



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