For the filling, heat the sugar and water in a large saucepan set over a medium heat until the sugar melts and forms a caramel. (Do not stir the caramel.) Meanwhile, gently warm the cream in a ...
Roll to about 20cm ... Cool and fold into the cream with the toffee. Place in a freezer proof container and freeze until set. Spoon some of the cider caramel sauce into the middle of a plate ...
Unlike a traditional caramel, hers has no cream or butter in it, which keeps it light yet savory. “I know a lot of people don’t like heavy, sugary desserts, and that’s what we tried to do he ...