Salted Caramel Filled Eggs
This is a lovely treat to make at home this Easter. You can use bought hollow chocolate eggs, or use these instructions if you'd like to have a go at making your own. If you are using shop-bought hollow eggs, you'll need to take the tops off. To do this, dip a sharp knife in hot water, wipe it dry, then score around the top of the egg and slice the top off.
- 200g caster sugar
- 125ml water
- 100g unsalted butter, cubed (at room temp)
- 100ml double cream (at room temp)
- 1 tsp sea salt
- Place the water and sugar in a heavy-based pan over medium heat. Swirl gently to ensure all the sugar is submerged; don’t stir.
- Keep an eye on the pan while it heats, after a good few minutes bubbles will have formed on the surface, and you will start to see some colour around the edge.
- When the overall colour is light amber, remove the pan from the heat.
- Add the cubed butter and whisk.
- Slowly pour in the cream and whisk (adding too fast can cause it to crystallise).
- Add half of the salt to begin with, taste, and add more if needed.
- Allow to cool, then spoon into your chocolate eggshells to serve as dessert.
Tip: The salted caramel is very rich, so you could put a scoop of ice cream (or chopped fruit) into the egg and then drizzle over the salted caramel sauce.
Tip: Try to plan ahead for this recipe to allow time to bring the butter and cream to room temperature; this will help prevent the sauce from crystallising.