Salted Caramel, Chocolate Iced Hearts
Candice Brown arrived at the Bake Off tent in Season 7 with bold lipstick, a vintage aesthetic, and an unapologetic ambition that would carry her all the way to the title. In just the second week of competition, while other bakers played it safe, Candice doubled her workload by creating 48 individual heart-shaped biscuits—24 bases and 24 tops—sandwiched with homemade salted caramel and finished with glossy chocolate icing. Paul Hollywood praised the prominent salted caramel flavor, while Mary Berry declared they tasted amazing. These biscuits perfectly encapsulated what would become Candice's signature style: technically challenging, generously flavored, and utterly irresistible.
Source: Relaxed Recipes
Ingredients
- Make the Biscuit Dough
- Whisk together flour and salt in a medium bowl. Set aside
- In a stand mixer fitted with the paddle attachment, cream butter and sugar on me
- Add egg, vanilla bean paste, and almond extract. Beat until fully combined, abou
- With mixer on low, gradually add flour mixture. Mix just until dough comes toget
- Turn dough onto a lightly floured surface and divide in half. Shape each portion
- Roll and Cut the Hearts
- Preheat oven to 350°F . Line two baking sheets with parchment paper
- Working with one disc at a time , roll dough between two sheets of parchment to
- Using a 2½-inch heart-shaped cutter, cut out shapes. You need 48 hearts total .
- Transfer hearts to prepared baking sheets, spacing 1 inch apart. Refrigerate cut
- Bake the Biscuits
- Bake 10-12 minutes, rotating pans halfway through, until edges are just barely g
- Cool on baking sheets 5 minutes, then transfer to wire racks to cool completely.
- Make the Salted Caramel
- Place sugar in a heavy-bottomed medium saucepan. Cook over medium heat, stirring
- Remove from heat and immediately add butter, whisking vigorously. The mixture wi
- Slowly stream in cream, whisking constantly. Return to medium heat and whisk unt
- Remove from heat, stir in flaky salt and vanilla. Pour into a heat-safe bowl and
- Make the Chocolate Icing
- Place chopped chocolate in a heat-safe bowl
- In a small saucepan, heat cream, butter, and golden syrup until just simmering
- Pour hot cream mixture over chocolate. Let stand 2 minutes, then whisk from the
- Let icing cool slightly until it reaches a thick but pourable consistency, about
- Assemble the Hearts
- Sort biscuits into pairs of similar size and shape. Designate half as bottoms an
- Turn bottom biscuits flat-side up. Spoon or pipe approximately 1½ teaspoons salt
- Gently press a top biscuit onto each, flat-side down. Press just enough to sprea
- Spoon or pipe chocolate icing onto the top of each assembled biscuit, spreading
- Allow chocolate icing to set completely at room temperature, about 30 minutes, o