Creamy caramel with a sharp G&T bite - who could resist baking with Joe & Seph’s G&T Caramel Sauce? Check out our favourite things to make with it.
As soon as we tried Joe & Seph’s G&T Caramel Sauce, we couldn’t get enough of it. We knew there was more to be done with it than just grabbing a spoon and digging in, so we did some experimenting.
Super-easy and delicious, we’re big fans of homemade truffles here at Gin Festival; these indulgent truffles combine the G&T caramel sauce with a decadent, chocolate ganache.
1 jar of Joe and Seph’s G&T Caramel Sauce
300g dark chocolate
Cocoa powder for dusting
Break the chocolate up then put it in a medium, heatproof bowl.
Place the bowl over a pan of hot water, do not let the bowl touch the water.
When the chocolate has melted, pour the caramel over it and stir until mixed well.
Chill for about 3 hours.
Once chilled, roll the balls in the cocoa powder.
Place in the fridge to set fully.
Sweet pastry, dark chocolate, and sumptuous caramel sauce, all baked to perfection. Joe & Seph’s G&T Caramel Sauce upgrades this simple dessert.
For the sweet shortcrust pastry
200g plain flour
100g chilled butter, cubed, plus extra for greasing
1 tbsp icing sugar
1/2 - lightly beaten egg
For the gin caramel
1 x 230g jar of Joe & Seph's G&T caramel sauce
For the chocolate layer
100 g caster sugar
2 egg yolks
250g dark chocolate
150g butter, cubed
For the sweet shortcrust pastry:
Preheat the oven to 180C fan/160C/gas 4.
Place the flour, butter and icing sugar into a food processor and whiz briefly until the butter is in small lumps. Add half the beaten egg and continue to whiz for another few seconds or until the mixture looks as though it may come together when pressed.
Flatten out the ball of dough until it is about 2cm thick, then wrap in cling film and chill in the fridge for at least 30 minutes.
Butter a 23cm, deep tart tin and remove the pastry from the fridge, placing it between two sheets of cling film. Roll the pastry out to no thicker than 5mm. Make sure to keep it in a round shape as well as large enough to line both the base and the sides of the tin.
Remove the cling film then lower the pastry into the tin. Press the pastry into the edges of the tin and cut it along the edge. Prick the base all over with a fork and chill the pastry in the fridge for another 30 minutes or the freezer for 10 minutes.
Line the pastry with greaseproof paper then fill with baking beans and place in the oven to bake for 15 to 20 minutes or until the pastry feels dry. Remove from the oven, take out the baking beans and paper.
Brush the base of the pastry with any leftover beaten egg, then cook in the oven for another 3 minutes or until lightly golden. Remove from the oven and set aside.
For the Caramel:
Pour the jar of Joe & Seph's caramel on the base, cover evenly.
For the chocolate layer:
Whisk the sugar, eggs and egg yolks until thickened and creamy in colour.
Melt the chocolate and butter together in a bowl over a saucepan of simmering water, leave to cool for a minute and then add the sugar and egg mixture, whisking until smooth and glossy.
Spoon over the chocolate mixture, spreading it evenly. Bake for about 20 minutes.
Allow to cool in the tin for 40-45 minutes before removing from the tin.
As the nights grow longer, we’re drawn to comfort food, and what could top sticky toffee pudding? Why, sticky toffee pudding with a G&T caramel sauce of course!
225g whole Medjool date
175g boiling water
1 tsp vanilla extract
175g self-raising flour
1 tsp bicarbonate of soda
85g butter, softened, plus extra for greasing
140g demerara sugar
2 tbsp black treacle
2 jars of Joe & Seph’s G&T Caramel Sauce
Heat the oven to 180C fan/60C/gas 4. Butter and flour seven mini pudding tins then put them on a baking sheet.
Stone the dates then chop them. Put them in a bowl with the boiling water.
Leave for half an hour, or until the water has cooled, then mash them. Stir in the vanilla extract.
Mix the flour and bicarbonate of soda together.
Combine the butter and sugar together until slightly creamy.
Beat the eggs then add them a little at a time, beating well between additions.
Beat in the black treacle then gently fold in one-third of the flour, then half the milk. Repeating until all the flour and milk is used.
Stir the soaked dates into the pudding batter.
Spoon it evenly between the tins and bake for 20-25 mins, until risen and firm.
Gently heat the caramel then pour over the puddings, having made a small hole in them.
Have you tried cooking with Joe & Seph’s G&T Caramel Sauce? Send us your best recipe, we can’t wait to try more.
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