Caramel Slice
    - Prepare a try with a base as you usually would for caramel slice.
       - To prepare the caramel filling for the slice, use a proportion like this:
   >     1 kg    Crella Caramel Filling.       >        200 mls    Water 
   >        40 gms     Gelatine.


-         Warm up the caramel to 45 degC                                                      

---         In a separate pot, boil the water.

             -`         Turn off the heat.

  -         Dissolve the gelatine in the water.

  --         Mix this preparation thoroughly into the warm caramel.

  -         While it is still warm, pour it approximately 1 cm thick onto the base.

  -         When cooled and set, decorate by coating the entire top with chocolate.

  -         After the chocolate sets, cut the slice with a hot knife
You can adjust the proportions and the total amount for your requirements.
You can use this preparation as a topping for sponge cakes instead of icing.



Preparation time: 10 minutes

Cooking time: 30 minutes

Equipment: 12 cup muffin pan with (7x3 cm) muffin cups                           


100g butter, melted

1/2 cup caster sugar

2 eggs, beaten

250g Crella Chocolate Spread

2 cups self raising flour, sifted

1/4 cup milk

1/2 cup chocolate chips

1/2 tsp icing sugar

      -          Preheat oven 200 oC and lightly grease muffin pans.

      -          Mix together the butter, sugar, eggs, Crella Chocolate Spread, flour and milk.

      -          Add the chocolate chips to the mixture.

      -          Fill each muffin pan about 3/4 full and bake for about 30 minutes or until cooked through.

      -          When cool, lightly dust with icing sugar.


Caramel Doughnut

 Simply fill doughnut with Crella Caramel before or after frying.


Caramel Cheesecake


 -         Blend Crella Caramel through your cheesecake mix to give it
        a marble effect.

 -         Or mix it thoroughly for an even flavouring

 -          Then fill your cheesecake moulds.

 -          Decorate using a little caramel.


Caramel and Peanut Slice


Preparation time: 5 minutes

Cooking time: 30 minutes                                                                                      

Equipment: 18 x 28cm lamington pan


2 eggs

450g Crella Butterscotch Spread

150g melted butter

1 cup unsalted peanuts

1 cup plain flour


-          Preheat oven 200 oC and lightly grease lamington pan.

-          In a mixing bowl, whisk the eggs before mixing the Crella Butterscotch Spread, butter, peanuts and flour
       into the whisked eggs.

-          Place the mixture in the pan and bake for 30 minutes or until cooked through.


Bake Caramel Tarts and Pies



  • Prepare some tart shells. Fill the tarts with Crella Caramel. We advice not to overfill the tarts.
  • To make pies, cut a lid from the shortbread.
  • Make a shortbread lid with a small hole and place on top of the tart.
  • Wash with egg and bake in a moderate oven. Approx 180 oC



Sponge Rolls (Swill Rolls)



 -     On a thin sponge sheet, spread an even layer of Crella Caramel over the          
             entire area, and roll it.

-        You can sell Swiss rolls in large, family size pieces or in single serve slices.   

-         For a roll that looks fantastic, try decorating the outside with cream
       or chocolate and a few cherries or similar.


When spreading caramel onto sponges or any soft or crumbly product, it
may be easier to thin out the caramel first.
Or give it a thorough mixing to whip a bit of air into it.


  Caramel Croissant                                     




-           Before rolling up Croissant, put some Crella Caramel in the centre.  

-           When using baked croissants, cut them along the back.

-           Add some Crella Caramel using a piping bag.

-           For that extra finish either:

-           Dust with icing sugar.

-           Or sprinkle chocolate, fondant or similar over the top.

    Caramel Rings


-           Cut 7 cm round puff pastry biscuits.                                                                  

-           Bake as usual.

-           Join two biscuits, with both top sides facing in, using Crella Caramel.

-           Press the two biscuits together until the caramel starts to squeeze out the

-           Using your finger or spatula, fill the edges with caramel.

-           Roll the biscuit in some coconut or crushed puff pastry to cover the caramel
              around the edges.
-           Spread a thin layer of caramel on top, then some fondant over it. Finish off
             with a half cherry, nuts or decorate with chocolate.
-           Instead of fondant you can use apricot jam then decorate. 

   Danish Pastries


-        For a fantastic Danish pastry, fill them with Crella Caramel
          instead of the other fillings.
-          Make some horns with Danish pastry. After baking, fill with Crella Caramel.


         Caramel Horns                                                                              



-          Fill the horns with Crella Caramel.

-          Or make a variation by piping a line from deep in the horn to the outer rim.

-          Then continue to fill completely with cream.

-          Finish by dusting lightly with icing sugar.

-          Or by glazing the horn with apricot jam and sprinkling coconut, chocolate
              or fondant over them.

-          Or dip one end into coconut or granulated peanuts

-          You may like to dip one end of the horn into chocolate before or after you fill it.

Caramel Cannoli                                                  


-          Fill the whole Cannoli with Crella Caramel

-        Fill half a Cannoli with Crella Caramel and half with cream.

-        Or mix caramel with your favourite cream to fill Cannoli.


Note that Crella has called some of the products BISSCAKE.

We call them this because the type of product falls between a soft

textured cake and a biscuit.




Almond Pies                                            

-           In a bowl mix 500grams of Crella Caramel, 150grams of ground almond
             and few drops of almond essence.

 -           Fill the pies with the mixture.

       -           Make a shortbread lid with a small hole and place on top of the tart

       -           Wash with egg

       -           Sprinkle some almond on the lid to garnish before you bake it.

 -           Bake in moderate oven, Approx. 180 oC

       -           As a variation, you can use ground or crushed walnuts or peanuts.


Caramel Tarts                                          




-           Make empty shortbread tart shells. Small, medium and large.


 -           You ca make these in advance and store them for use later.


       -           The simplest way to finish them is to fill them with Crella Caramel


              using a piping bag and star tube and they ready to sell.






       -           Or in the small tarts, pipe a rosette of Crella Caramel in the center.


       -           Place a piece of walnut (or similar) on top of the caramel                                      

       -           To finish either:


       -           Sprinkle some coconut or similar product over the tarts.                                               


       -           Or sprinkle chocolate of fondant over the top


  -           Or coat the caramel in chocolate or fondant.


       -           This will keep them fresher for longer, and they are delicious


       -           You can add nuts after coating.


       -           These tarts are great after petit-fours.



Big Caramel Tarts


-           Use a piping bag with a star tube. Pipe cream around the inside lip of the tart.  


-           Fill the centre with Crella Caramel.

-           Or you can pipe Crella Caramel around the edge and   cream in the centre.

-           To finish either:

-           Simply add a cherry on top.

-           Or sprinkle over with chocolate or fondant.

-           Or add pieces of walnut or crushed nuts.

-           You could use a pastry brush to paint edges of the tart with melted apricot jam.

-           Touch the wet edges with toasted or raw coconut or similar.

-           As another variation, melt the caramel to around 50 oC and pour into precooked tart shells. These are great when coated in chocolate.


Always put nuts, chocolate or any other dry ingredient on the highest point of the filling.

This prevents them from sticking to the paper bag when packed.


Never use hands or wet utensils to take any pastry cook filling from the container. Apart from contaminating it, the water will change the balance of ingredients and it can ferment or grow mould.


When spreading caramel onto sponges or any soft or crumbly product use a piping bag with a medium size tube to pipe it on.

or give it a thorough mixing to whip a bit of air into it.

Caramel Carrot Loaf  


Preparation time: 10 minutes

Cooking time: 1 hour

Equipment: 10 x 20cm loaf pan


1 ¼ cups plain flour

1 tsp bicarbonate soda

1 tsp baking powder

¾ cup caster sugar

½ cup vegetable oil

2 eggs, beaten

½ cup walnuts or other nuts, roughly chopped

1 – ½ cups carrot, grated

200g cream cheese

250g Crella Smooth Caramel


  • Preheat oven 200 oC and lightly grease loaf pan. 
  • Sift the flour, bicarbonate soda, baking powder and sugar together into a large mixing bowl. Fold and combine the oil, eggs, nuts and carrot into the bowl. 
  • Place mixture in loaf pan and bake for 1 hour or until cooked through. 
  • Turn the loaf out of pan to cool. 
  • To make the icing, beat together the cream cheese and Crella Smooth Caramel. Spread the icing over the loaf.