Salted Whiskey Caramel Sauce

It is raining. Again.

I thought living in Malta was going to include a nice bit of winter sunshine but this weekend we’ve been suffering tornado-like weather with comical, sound-effect style thunderclaps as a backing track…

However, this has given me the opportunity to cook some of the autumny/wintery recipes that I have been looking forward to since September! Like the Spanish Chorizo and White Bean Stew and eating porridge for breakfast.

AND look up some exciting CHRISTMAS recipes for my Christmas Kitchen Countdown.

This thick and boozy caramel sauce can be put into jars and given as a gift, or served in big gooey dollops with winter warming desserts such as my Stuff-Your-Face Chocolate Brownies…OMG what an idea!

Super serving suggestion...mouth watering!

Super serving suggestion…mouth watering!

Salted Whiskey Caramel Sauce

100g butter, 70g soft brown sugar, 400g tin condensed milk, 75ml of whiskey, big pinch of rock salt.

Put the butter and sugar in a saucepan and heat gently until the butter melts – make sure you don’t boil it as that will burn the sugar. Stir until the sugar is dissolved and then pour in the condensed milk. Turn up the heat and keep stirring, the milk will gradually darken in colour and thicken. Remove from the heat, then stir in the whisky until smooth. Stir in the rock salt. Pour into a couple of sterilised jars while hot and seal. Label it nicely with what is in the jar and when it was made, then put it in a hamper or wrap it seperately for a nice stocking present. OR, eat all of it with a spoon…..


Stuff-Your-Face Chocolate Brownies

Today I made brownies. After the disappointment of no butter to be had anywhere, not at any price yesterday, today I got butter and baked. I baked the best brownies I have ever made. They are awesome. I am eating them right now. Here’s the recipe so you can too. Because you have to.

Make them...NOW!

Make them…NOW!

Stuff-Your-Face Chocolate Brownies

300g dark chocolate, 100g butter, 3 eggs, 200g light brown sugar, 2 tblsp mascapone, 100g flour, pinch rock salt

Line a brownie tin with greaseproof paper and preheat the oven to 180 C. Put chocolate and butter in a heatproof bowl over a pan of boiling water, making sure the water doesn’t touch the bottom of the bowl. Melt the butter and chocolate then turn off the heat. Meanwhile, whisk the eggs and the sugar together with the mascapone. Pour the melted chocolate into the egg mix, slowly folding it together with a big metal spoon. Add a big pinch of rock salt and stir it in. Fold the flour in and if you want extra chocolate chunks or nuts add them in too. Folding carefully allows air to become trapped in the mix giving the brownies a little rise without the aid of baking powder or soda. Pop the mix into the tin and then cook for 40 minutes, or until a cocktail stick comes out crumby not squishy (technical term…). Eat with ice cream while hot.