When you are told to make a spiced caramel as it is a ‘game changer’, you know you have to! And really, this is so good. I can think of so many ways to use this liquid gold, and the first one that came to mind was ice cream.
Covid has meant that many companies have had to innovate. And the banking industry has done a lot of that. Two years ago if we needed a replacement credit card it would be delivered to our office. Now, that sounds like a great service, but we still had to go into the bank to activate the card. This meant standing in a queue and waiting our turn. But being able to gain access to the bank is no longer a simple task. One has to wait outside as only a certain amount of people are allowed inside. And there is still a queue when you get into the bank. To alleviate the need for people to see a service consultant to get their credit cards, something had to be done. And so our bank created a fantastic system. They have installed lockboxes outside the branches.
Today’s inspirational recipe from Lavender and Lime ♥ Spiced Caramel ♥ #LavenderAndLime Click To Tweet
The person bringing in the cards to the bank scans a barcode at the computer terminal and that opens one of the boxes. The envelope is then placed into the box and the client is sent an SMS. This message contains the passcode needed to open the box. You then go to the branch, confirm your details at the machine and the box opens for you. And to make it even better, your card is already activated with your current PIN. I was really fascinated watching the entire process and kind of wish my credit card was expiring soon. But, I am still going to go with the option of having it delivered to me as it saves the trip to the bank. Have you noticed any amazing innovations in the past year or so?
Click on the links for conversions and notes.
- 225 g fructose
- 120 g cream
- 90 g butter, cubed
- 2.5 mls ground cinnamon
- 1.25 mls ground cardamom
- 1.25 mls ground nutmeg
- 1.25 mls ground ginger
- 1 pinch ground cloves
- 2.5 mls vanilla powder
- Place one third of the fructose into a deep saucepan, in one even layer, and place onto a medium to low temperature
- Leave to melt then sprinkle another third of the fructose on top and gently stir into the melted fructose
- Leave to melt, and repeat with the last third
- You need to be patient as this method takes a while and you don't want the fructose to burn
- When it has all melted and is starting to change colour, pour the cream into a glass jug
- Place the cream into the microwave and heat for 2 minutes
- When the fructose is a lovely golden colour, remove from the heat
- Place the cinnamon, cardamom, nutmeg, ginger and cloves into a dry frying pan and put onto a low heat to toast
- Slowly pour the cream into the fructose while whisking the entire time *
- When combined add the butter and gently stir with the whisk until the butter has melted
- Transfer the caramel into the mixing jug you used for the cream and whisk with an electric beater until silky smooth and slightly cooled
- Add the toasted spices and the vanilla and stir in with a spatula
- Pour into a sterilized glass jar and leave to cool
- Refrigerate and use as needed
** See this post on how I sterilize my glass jars.
Inspiration published on Lavender and Lime March 4:
- 2020: February 2020 Showcasing In My Kitchen
- 2019: Spiced Raisin Bread
- 2015: March 2015 Showcasing In My Kitchen
- 2011: Chocolate Chip Cake