Caramel Ganache

I have had two super huge weekends (caking and socially)! But before I post about the cakes of the past couple of weeks, here is an icing discovery I made a couple of weeks ago - Caramel Ganache.

It may not be news to you but it rocked my world. This is how it's done.

I made the caramel from scratch (which I think is made out to be harder then it is) by melting 3/4 cup of castor sugar with 1/4 tsp of lemon juice in a saucepan over low heat. At the same time heat 1/2 cup of cream to boiling and then allow to cool.

Add half of the heated cream to the caramel - the mixture will bubble and froth up - be ready! Take mixture of the heat and allow to cool for 5 minutes. Add remaining cream, return to heat and whisk until smooth.

Pour the hot caramel over 250g (soft ganache) - 375g (firm ganache) of white chocolate buttons - allow it to sit for 5 minutes. Stir in a clockwise direction (otherwise the stringy caramel goes all over the place and doesn't blend with the chocolate) until chocolate and caramel are combined.

Allow to cool and use.

Divine.