Mom always told me not to brag…..

but on this occassion I can’t help myself!

Two months ago I recieved the most flattering email from someone I respect in the Food & Wine Industry. Micheal Olivier had come across my blog and I quote ” I am totally BERSERK about your work. Would luv to have some of it in Crush! Would you consider it ?”

Seriously, how could I refuse ? ( secret squell… people out there actually read my blog !!!)

I was working on developing recipes for my new obsession, Salted Caramel, so it was perfect timing. Below are our pictures and a few of the recipes.

Salted Caramel Sauce on Doughnuts
Salted Caramel Sauce on Doughnuts
All  other recipes are available on the CRUSH Magazine  18 th issue online website ( pg 32 & 33 ). The recipes are fabulous ( a- hum…even if I do say so myself!) the Salted Caramel Toffees are very easy to make despite having to use a sugar thermometer, and although I am not a drinker I highly recommend the Salted Caramel Margarita.I know it sounds weird, but do give it a try. 
The Salted Caramel Sauce is such a great stand-by, it keeps well in the fridge for months so all you need is a few doughnuts, poached pears or vanila  ice cream, and voila you have a delicious and quick dessert. ( recipe below) or mix with good quality dark chocolate and warm milk for a delicious and unusual hot chocolate, perfect for the fast approaching winter.
As always a big thank you to Vanessa for the pictures. We were both  thrilled at the quality of the pictures, which reproduced so well  in digital format, after Vanessa took these shots with a fabulous  super duper  new PHASE 1 meduim format camera ( usually reserved for massive billboard size pictures)  
We are  also both enamoured with the clever and the cool layout!   If you click on the pictures a bigger picture comes up and a printable recipe card,  and all the  recipes( not just my own) include a handy shopping list.
I also love the article on page 24 about debunking Food Myths, and the article on the beautiful IONA wine estate. ( ohhh I feel a trip to the Cape calling me!)
I really think South Africa has “arrived” in the online media industry with CRUSH, I hope you will check it out and even subscribe.
Lots of love



 200g  unsalted butter
150 g soft light brown sugar
150 g caster sugar
150g corn syrup
250 ml thick cream
5ml vanilla extract
5ml Maldon Sea Salt, or more to taste.

 A few tips before starting

 Please make an effort to find and use corn syrup, golden syrup can be substituted but it will affect the flavour of the sauce.
Always use unsalted butter so as not to influence the flavour of the sea salt.


Combine all the ingredients except the salt, in a deep, heavy bottom pot.
Stir over medium heat for approximately 10 minutes.
Remove from heat and stir in the salt.
Store or serve.


Salted Caramel Hot Chocolate
Salted Caramel Hot Chocolate


4 blocks good quality dark chocolate , such as Lindt 
1 cup full cream milk
1/2 cup cream 
2 tablespoons salted caramel


Warm the milk and cream in a double boiler and stir in the chocolae blocks.
Place 1 tablespoon of salted caramel in each cup and pour in the hot chocolate.
Stir and serve.


Salted Caramel Chews
Salted Caramel Chews

ohhhh so good Salted Caramel Margarita
ohhhh so good Salted Caramel Margarita

About Taryne Jakobi

Hi, I am Taryne, a Johannesburg ( South Africa) based food stylist, specialising in Food and Decor Styling for magazines, recipe books, and television. A lover of food, flowers and beautiful things, this blog is my window to the world... welcome !

9 thoughts on “Mom always told me not to brag…..

  1. I am lucky enough to have a lot of corn syrup in my pantry due to an overseas shopping spree! And I am so wanting to make this for an ice cream but time seems to be against me! Well done on your Crush appearance 🙂

    1. Thx Tandy! Yip the toffees are a little time consuming to make but the sauce takes only a few minutes! And is such a great standby for dessert – it keeps in the fridge for ages. hope you’re well. Lve T

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