Spicy Caramel Drizzle

Recipe by Jackie Troup | Blossom Bakery

Course Appetizer, Dessert, Snack

Ingredients

Caramel Drizzle

1 cup sugar
1/2 cup heavy cream
6 tbsp butter
25 drops Hedessent Chili Hot swap for Cinnamon for less heat and more sweet.

For Plating (optional)

1 medium wheel Brie or Camembert cheese
2-3 apples or pears sliced
1/2 cup roasted salted almonds, roughly chopped

Instructions

How to Make Spicy Caramel

Pour sugar into a medium saucepan and place on medium-low heat. Slowly stir sugar with a heat-proof spoon. Sugar will melt gradually. Keep stirring gently until sugar is melted and turns a golden caramel color.
Remove from heat and carefully pour in cream. The mixture will bubble up and steam, so be careful to avoid it.
Put back on low heat and stir until sugar dissolves. Whisk in butter one tablespoon at a time until caramel is well combined. Add Chili Hot OR Cinnamon Flavour Drops. Cool caramel until room temperature and transfer to a heat-proof safe dish.

Serve

Serve warm drizzled over Almond Cinnamon Apple Rose pastries (see recipe) or with fruit slices.
TIP: Caramel can be made in advance and stored in the fridge. When ready to use, bring container to room temperature and gradually re-heat in the microwave until warm.

Video

Notes

Safety Note:
Melted sugar is crazy hot. Do not be tempted to taste it and be careful not to splash - it's like lava. Any tasting should be reserved until after the finished caramel has completely cooled.

Flavour Tip:
The spiciness of the caramel can be adjusted to personal taste. If you want it only slightly spicy, the Chili Hot can be added after the caramel has cooled. Just add Chili Hot 5 drops at a time, stirring well to incorporate before tasting for preference.