Ingredients
Method
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For chai caramel sauce:
- 1 cup cream
- ¼ t white pepper
- ¼ t ground nutmeg
- ¼ t ground cinnamon
- ¼ t ground coriander
- 375 g Selati white sugar For soy caramel:
- 375 g Selati white sugar
- 8 t water
- 6 T butter
- ½ cup cream
- 2-3 T Woolworths Asian Everything Soya Sauce
Method
Ingredients
For chai caramel sauce:
1. Place the cream and spices in a medium saucepan and bring to a simmer over medium heat. Do not boil. Remove from the heat, cover and allow to cool to room temperature. Strain, then set aside.
2. Place the sugar and water in a clean saucepan. Stir continually over low heat until the sugar has melted. Increase the heat and boil until the sugar mixture turns amber in colour.
3. Remove the saucepan from the heat and carefully stir in the chai-infused cream until smooth. Cool to room temperature before serving.
Cook's note: Add a pinch of Maldon sea salt for a salted chai caramel twist.
For soy caramel:
1. Place sugar and water in a saucepan. Stir continually over a low heat until the sugar has melted. Turn up the heat and boil until the sugar mixture turns amber in colour.
2. Remove from heat and whisk in the butter. Slowly drizzle in the cream and whisk until melted and combined.
3. Stir in the soya sauce. Taste, adjust if necessary, and allow to cool.
Cook's note: The soya flavour will develop more as it cools.
Photography: Jan Ras
Videography: Romy Wilson
Production: Abigail Donnelly
Food assistant: Bianca Jones
Selati pure white cane sugar is community-grown, with joy in every crystal. Enjoy it in your cup of tea or bowl of porridge, or use it to create dazzling bakes and desserts. Sprinkle some joy – and enjoy a little helping of happiness every day.
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