When I was making so many fudge for a charity gala, I made a few mistake. (Fudge Testing and Fairtrade Fudge Favour) One big one was that I measured the size of tin wrong, and one big batch of rum& raisin fudge was too thick and too soft to cut. So, I tried to recover this soft fudge and re-heated as instructed on a website. But then, the fudge turned into something more like caramel, toffee consistency. It was definitely not fudge.
So, I kept this failed rum raisin caramel-ish fudge aside, and went on making more fudge. It went all well in the end, but I was left with this huge block of rum raisin caramel.
I am not the one to throw away edible food. I freeze some and used some to make this rolls.
This was a creation of mishaps.
I cannot tell you how I made this caramel slab which I rolled in to this bread. It was made by accident.
But I am sure you can use anything toffee like products, any semi hard caramel or caramel cream, left over toffee from making banoffee pie, or if you have any failed fudge like me.
The thing is… it is just like cinnamon rolls, but the filling doesn’t have to be traditional cinnamon sugar butter. It could be anything. Maybe chocolate rolls or coffee rolls, jam rolls and possibility is endless!
This caramel roll was sticky and sweet, melted caramel was gorgeous especially when it was eaten warm.
I took them to friends who were helping to set up Hinamatsuri party (see here on my blog) straight from my oven, it went down as a treat!
I still have more of this rum raisin caramel slab, so I shall come up with more way to consume it.
Sweet Bread (which I use for rolls like this)
egg….1 (milk and egg should be 210g all together)
milk…. 210g – gram of egg.
instant dry yeast….4g