Savoury Toffee Camembert

Serves: 4
Easy
Time: 20 minutes


Ingredients:
200g double camembert, room temperature
½ cup caster sugar
6 sprigs thyme
1 sprig rosemary
1 garlic clove, peeled and halved
Crackers, to serve

METHOD:

1. Place the camembert onto a heatproof serving platter. Combine the sugar, herbs, garlic and ½ cup of water in a small saucepan and season with salt and freshly ground black pepper. Stir over a low heat without boiling until the sugar dissolves.

2. Increase the heat to medium and boil without stirring (as this can cause the toffee to crystallise) for about 9 minutes or until the syrup has reduced and becomes a golden toffee colour.

3. Immediately remove from the heat and pour the toffee over the cheese. Leave for 5 minutes to cool. Serve immediately, with crackers.
   
   

You can take the guesswork out of making toffee by using a sugar thermometer. They aren't too expensive and you can get one from any kitchenware shop, plus they are also useful for getting the oil temperature just right when deep-frying. For this recipe, cook until the mixture reaches 148°C.