Repurposing Golden Syrup Residue into a Delectable Caramel Delight: Step-by-Step Instructions
The hard-to-reach sticky remnant left behind in your golden syrup tin can be transformed into something wonderful. Instead, turn it into an indulgent caramel sauce wonderful with special occasions, deliciously drizzled over warm spiced apples with vanilla ice-cream.
Caramel Sauce with Roasted Apples
Apples experience a wonderful transformation when baked, converting this hyper-seasonal fruit into a remarkably simple yet decadent final course. My preference is for firm dessert apples (ie, something not too large), so you can serve single-apple portions.
Traditional techniques guaranteeing dependable finishes provide the foundation for this adaptation. Here, I've modified a standard dessert sauce to utilize every last drop from your nearly-empty can, reduced the amount of sweetener, and incorporated salt and optional vanilla to heighten the traditional character of British toffee. (The special sugars in liquid sweetener are the secret to achieving a perfectly creamy caramel sauce, since plain sugar can form crystals, leaving it grainy.) Should you lack the traditional syrup, corn syrup or honey are good substitutes.
This adaptable creation works with numerous sweet treats, from ice cream sundaes to warm fruit desserts served with cream. The warm sauce cascades wonderfully over the hot fruit, establishing a delightful combination of flavours, textures and temperatures. Preserve remaining caramel in an airtight jar in refrigeration for approximately a fortnight, or for a few months in the deep freeze.
Serves 6-8 servings
For the Toffee Sauce
- 2-3 tbsp treacle substitute (Utilize the residue of your container), or corn syrup or bee product
- 180g sugar (granulated or soft)
- ½ tsp sea salt (kosher salt)
- 150ml double cream (heavy cream)
- 50g unsalted butter
- 1 tsp vanilla extract (according to preference)
To prepare the Apples
- 6 medium dessert apples (sweet varieties)
- 60g sultanas or raisins (dried fruit)
- 30g sugar
- 30g butter
- ½ tsp ground cinnamon
- Cream or ice-cream, as accompaniment
Instructions
To extract the final remnants from your syrup container, add about 100ml boiling water and, holding the tin in protective material to prevent burns, move it circularly and remove residue with a spoon until clean. Transfer this syrup mixture into a large pan. (Should you not be emptying the can, simply measure two or three spoonfuls of the sweetener into your saucepan and include heated liquid instead.) Introduce the sweetener and salt, place the saucepan on medium flame and gently move (rather than stir) the vessel occasionally, until the dry ingredients incorporate.
Leave the syrup to boil softly without disturbing it, then, when you notice the sweet layer of the pan start to colour, move circularly so the preparation colors consistently. Once it's golden brown, take the pan off the flame and carefully pour in the rich dairy (the caramel will bubble up, so stand back), then mix to create a creamy preparation. Add the butter and vanilla extract, if including, and stir again until shiny. Present immediately or place in serving vessel and set aside to cool.
Preheat your oven to 190C (170C fan)/375F/gas 5, and core the apples from the apples. In a bowl, mash the sultanas, sweetener, dairy fat and aromatic, then fill the hollow into the empty center of each apple. Place each fruit in individual muffin cups, to gather released syrups, then roast for 25–30 minutes, until soft when tested with the tip of a knife. Present while hot crowned with some toffee sauce and optionally a spoonful of cream.
