RASPBERRY CARAMEL RECIPES

Steps:

• Heat oven to 350 degrees.
• Beat together sugar and butter.  Mix in eggs.  Add flour, chocolate and baking powder. Beat well.
• Spread batter in a greased 9″ x 13″ baking pan.  Place Kraft caramel bits in a microwave container.  Microwave on high for one minute; stir and microwave for another minute or until melted.  Drizzle melted caramel over the brownie batter, working quickly.  Use a butter knife to swirl caramel into batter evenly.  Bake for 15 minutes.  Remove from oven.
• Meanwhile, while brownies are baking, place thawed, undrained berries into a small saucepan.  Add one tablespoon of cornstarch and turn heat to medium.  Stir constantly until berries are thickened, about 5 to 6 minutes.
• Spread berries evenly over brownie and return to oven.  Bake another 12 to 15 minutes or until toothpick inserted near center comes out clean.
• Let cool thoroughly; sprinkle with powdered sugar and cut into squares.   This recipes makes 24 brownies.

Steps:

• Start by making the granita. In a small pan, heat the sugar with 200ml of water over a medium heat and stir until the sugar has dissolved. Remove from the heat and stir in the raspberry liqueur, then allow to cool. In a food processor, blitz the raspberries with the lemon juice, then add to the cooled sugar syrup. Pass the mixture through a fine sieve, mashing with the back of a spoon to push the pulp through. Add to a freezer-proof container or baking dish and freeze, churning with a fork every 30 minutes, until it’s frozen solid.
• For the caramel, add the caster sugar to a pan and cook over a medium heat, swirling the pan regularly until the sugar turns to liquid and is a deep caramel colour. Remove from the heat and carefully pour in the cream while whisking. Allow to cool to room temperature and stir through the balsamic vinegar.
• Flake the granita with a fork and scatter generously over a scoop of vanilla ice cream with a good drizzle of the caramel.