Dark Cane Sugar
A moist, dark brown sugar...
Details page sections
Savoury
Nutty Caramel Baked Brie
15 mins
10 mins
Easy
4
It looks pretty, smells delicious, tastes insane and best of all, invites people to gather together. Recipe by Helen (@MummasCountryKitchen)
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- Ingredients
- Method
Ingredients
- 75g unsalted butter
- 100g Chelsea Dark Cane Sugar
- 75ml thickened cream
- ½ tsp vanilla paste
- ¼ tsp sea salt flakes
- 200g wheel of triple cream brie
- ¼ cup walnuts, roasted
- ¼ cup pecans, roasted
Chelsea Products in Recipe
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Method
Preheat oven to 170C (fan forced oven).
Melt the butter in a small saucepan over medium heat. Add the Chelsea Dark Cane Sugar and whisk until it transforms into a smooth paste like texture. Constantly whisking, add the thickened cream to the saucepan. Bring the mixture to a boil and then reduce to a low heat and allow to simmer for about 5 minutes, giving the sauce a gentle whisk every minute or so.
After that time, add the vanilla paste and sea salt flakes to the sauce and whisk to combine. Turn the heat off and allow the caramel sauce to cool while you prepare the brie.
To prepare the cheese, place it on a lined baking tray and cut the top rind of the cheese all the way through. Place the rind back on top of the wheel and pop the tray in the oven. Bake the brie for 10-12 minutes depending on how runny you like your cheese.
Once it has baked, place the brie on a serving plate and remove the top rind. Reserve half the caramel sauce in a little bowl or jug and then stir the walnuts and pecans through the rest of the warm sauce. Spoon the now nutty caramel over the brie, covering the whole of the top and also allowing generous streams of caramel to fall down the sides of the cheese.
Serve immediately with baguette or pita crisps along with the extra caramel sauce so that people can drizzle extra sauce over their cheese if they so wish.
Chelsea Products in Recipe
Dark Cane Sugar
A moist, dark brown sugar...
Reviews
What did you think of this recipe?
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
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ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
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- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
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- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
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ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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