Love and Caramel Kisses

Is baking the way you demonstrate your love?  It is for me, I love cooking for the people who are the most important in my life. Here is another recipe to tempt you into the kitchen this Valentines Day, Simmone Logue’s Caramel Kisses from In the Kitchen:

In The Kitchen

In the Kitchen by Simmone Logue (Murdoch Books, RRP $39.99)

Caramel Kisses

Makes 36

Preparation 40 minutes

cooking 30 minutes

These are just so good, and not too big, so you don’t feel guilty when you indulge in one — although it’s very hard to stop at just one! These caramel kisses freeze brilliantly in an airtight container, so you can make up a huge batch by doubling or tripling the recipe, and getting the kids to help press the biscuit mixture into your mini muffin tins. I like to give them as gifts to my friends and family, who find them irresistible.” p.186

 

simmone-logue_caramel-kisses-sml

vegetable oil spray

 

Biscuit base

200 g (7 oz) digestive biscuits (cookies)

40 g (11⁄2 oz/scant 1⁄2 cup) desiccated coconut

30 g (1 oz) light brown sugar

50 g (13⁄4 oz/1⁄3 cup) plain (all-purpose) flour

80 g (23⁄4 oz) unsalted butter, melted

80 ml (23⁄4 fl oz/1⁄3 cup) golden syrup or treacle

1 tablespoon milk

 

Caramel filling

400 g (14 oz) tin condensed milk

50 g (13⁄4 oz) unsalted butter

50 ml (13⁄4 fl oz) golden syrup or treacle

 

Chocolate ganache topping

100 ml (31⁄2 fl oz) thin (pouring/whipping) cream

100 g (31⁄2 oz) good-quality dark chocolate, chopped

 

Method

Preheat the oven to 170°C (325°F). Lightly spray three 12-hole mini muffin tins with vegetable oil spray.

 

To make the biscuit base, use a food processor or blender to whiz the biscuits into fine crumbs. Tip the crumbs into a bowl, add the coconut, sugar and flour and mix together. Pour in the melted butter, golden syrup and milk and mix until combined.

 

Take a heaped teaspoon of the mixture and roll it into a small ball, then press it into one of the muffin holes, and all the way up the side, as if you were making a little clay ‘pinch pot’. Repeat with the remaining biscuit mixture.

 

Combine the caramel filling ingredients in a saucepan. Stir over low heat for about 5 minutes, or until the mixture starts to thicken. Pour the caramel into a jug with a good spout, then three-quarters fill the biscuit cases with the caramel, leaving room for the topping.

 

Transfer to the oven and bake for 20 minutes, then remove from the oven and leave to cool completely.

 

To make the topping, heat the cream in a small saucepan until it is quite hot. Whisk in the chocolate until the ganache is nice and thick, and all the chocolate has melted. Pour the ganache into a small jug, then pour this shiny chocolate topping onto your little caramel kisses.

 

Place the caramel kisses in the refrigerator to set; they will keep in an airtight container in the fridge for up to 1 week.

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