ONE RECIPE, MANY WAYS
savoury
STICKY WINGS
Microwave ¼ cup Golden
Caramel Sauce (opposite
page) in 20-second intervals
until runny. Whisk in ¼ cup
hot sauce, 2 tbsp lime juice,
⅛ tsp garlic powder and
a pinch of salt. Toss with
1,3kg to 1,6kg cooked chicken
wings (fried or oven-fried)
and ¼ cup packed fresh
coriander leaves. SERVES 6SWITCH
IT UP
Start with the Golden
Caramel Sauce recipe
(opposite page) and
make these adjustmentsCHEWY CARAMELS
Line a 33cm by 23cm
baking tin with baking
paper; spray with nonstick
cooking spray. Follow
Step 1, increasing honey
to 1 cup. Follow Step 2,
increasing butter to 10 tbsp.
Before Step 3, return pot to
medium-high heat. Cook to
boiling without stirring. Boil
until amber (120°C) (about
9 minutes). Remove from
heat immediately. Follow
Step 3, increasing vanilla to
2 tsp. Pour mixture into lined
tin. Cool until firm (about
2 hours). Remove from tin
using baking paper. Cut
into bite-sized pieces.SEA SALT
CHOCOLATE
CARAMELS
Dip cooled Chewy
Caramel pieces in melted
dark chocolate and sprinkle
each with a pinch of
coarse sea salt; let setSESAME CARAMELS
After pouring Chewy
Caramel into tin, top with
¼ cup toasted sesame seeds.CANDY BAR
CARAMELS
After pouring Chewy
Caramel into tin, top with ¼
cup finely chopped peanuts.
Dip cooled pieces in melted
dark chocolate; let set.NUTTY CARAMELS
Follow instructions for
Candy-bar Caramels, but
don’t coat in chocolate.Photography: Mike Garten. Food Styling: Karen Tack. Prop Styling: Cate Geiger Kalus2 TASTY
WAYS TO
SERVE IT
swee t
TOFFEE ‘PUDDING’
TRIFLE
In a small serving bowl, layer
a handful of bite-sized sponge-
cake pieces, 2 tbsp whipped
cream, 1 tbsp Golden Caramel
Sauce (opposite page) and
1 tbsp chopped caramelised
walnuts or pecans. Repeat
layering once. SERVES 10420_GHE_068_079 one recipe many ways.indd 10 2020/03/10 8:05 AMONE RECIPE, MANY WAYS
savoury
STICKYWINGS
Microwave¼cupGolden
CaramelSauce(opposite
page)in20-secondintervals
untilrunny.Whiskin¼cup
hotsauce, 2 tbsplimejuice,
⅛tspgarlicpowderand
apinchofsalt.Tosswith
1,3kgto1,6kgcookedchicken
wings(friedoroven-fried)
and¼cuppackedfresh
corianderleaves.SERVES 6Start with the Golden
Caramel Sauce recipe
(opposite page) and
make these adjustmentsCHEWY CARAMELS
Line a 33cm by 23cm
baking tin with baking
paper; spray with nonstick
cooking spray. Follow
Step 1, increasing honey
to 1 cup. Follow Step 2,
increasing butter to 10 tbsp.
Before Step 3, return pot to
medium-high heat. Cook to
boiling without stirring. Boil
until amber (120°C) (about
9 minutes). Remove from
heat immediately. Follow
Step 3, increasing vanilla to
2 tsp. Pour mixture into lined
tin. Cool until firm (about
2 hours). Remove from tin
using baking paper. Cut
into bite-sized pieces.SEA SALT
CHOCOLATE
CARAMELS
Dip cooled Chewy
Caramel pieces in melted
dark chocolate and sprinkle
each with a pinch of
coarse sea salt; let setSESAME CARAMELS
After pouring Chewy
Caramel into tin, top with
¼ cup toasted sesame seeds.CANDY BAR
CARAMELS
After pouring Chewy
Caramel into tin, top with ¼
cup finely chopped peanuts.
Dip cooled pieces in melted
dark chocolate; let set.NUTTY CARAMELS
Follow instructions for
Candy-bar Caramels, but
don’t coat in chocolate.Photography: Mike Garten. Food Styling: Karen Tack. Prop Styling: Cate Geiger Kalus
swee t
TOFFEE ‘PUDDING’
TRIFLE
In a small serving bowl, layer
a handful of bite-sized sponge-
cake pieces, 2 tbsp whipped
cream, 1 tbsp Golden Caramel
Sauce (opposite page) and
1 tbsp chopped caramelised
walnuts or pecans. Repeat
layering once. SERVES 1