Liquid gold: caramel sweets

Sticky, sweet and wonderfully satisfying, caramel is the perfect addition to pastries, cakes and even popcorn. www.sbs.com.au/food/recipes/collections/Caramel
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Three milks cake (torta de tres leches) : SBS Food. Listen to our audio recipe.

Layering sponge, custard and meringue to absolute perfection, torta de tres leches is arguably one of South America's greatest exports. From Venezuela to Argentina, family recipes are passed down from generation to generation.

Caramel meringue with Cointreau and custard sauce (canonigo) : SBS Food. Listen to our audio recipe.

Caramel meringue with Cointreau and custard sauce (canonigo) recipe : SBS Food

For these cooler months, @annekamanning's sticky cinnamon pecan rolls (from Bake Class, Murdoch Press) will be the ideal straight out of the oven treat. Best eaten the day they’re made but leftovers won’t generally be an issue!

For these cooler months, sticky cinnamon pecan rolls (from Bake Class, Murdoch Press) will be the ideal straight out of the oven treat. Best eaten the day they’re made but leftovers won’t generally be an issue!

Anneka Manning's caramel tres leches lamingtons recipe : SBS Food

A wonderful combination of the rich, moist Latin American sponge cake soaked in ‘three milks’ and the classic Australian lamington, this version also has the added bonus of caramel. The humble lamington will never be the same!

Caramel salted popcorn recipe from the food dept. (recipe by Sally Courtney, photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins)

This makes a great movie snack for kids or adults. Make some paper cones and fill them for your next party or put a jar-full on your next lolly bar.

Leche flan : SBS Food. Listen to our audio recipe.

The Filipino version of crème caramel, the leche flan is a cherished dessert enjoyed on Christmas and festive occasions throughout the year.

Smoky caramel ice-cream (nieve de leche quemada) recipe : SBS Food

This Oaxacan speciality has a fascinating balance of smokiness and sweetness, somewhat like a crème brûlée.

Simple salted cardamom dulce de leche from the food dept. (recipe by Sally Courtney, photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins)

Simple salted cardamom dulce de leche from the food dept. (recipe by Sally Courtney, photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins)

Gabriel Gaté's apricot ice-cream with caramelised almonds (glace à l'abricot aux amandes caramélisées) : SBS Food. Watch the recipe video.

Apricot ice-cream with caramelised almonds (glace à l'abricot aux amandes caramélisées)

Fleur de Sel pecan caramels from the food dept. (recipe by Sally Courtney, photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins)

Package them up into a tin box and wrap around some pretty ribbon and voila! You have a homemade hostess gift. You will need a candy thermometer for this recipe; you can buy them at good kitchenware stores.

Bruleed fruit skewers with gingersnap crumb and coconut cream from the food dept. (recipe by Sally Courtney, photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins)

The great thing about this recipe is that you can use any of the tropical fruits as they come and go in the markets. Select beautiful contrasting colours and flavours.

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