The Jam Bandits Salted Caramel Creations

By Ellie Schneider
16th Nov 2013

Made by hand, delivered by foot—The Jam Bandits are spreading their conserves far and wide.

Kate and Alex are the duo behind the operation. The housemates have spent the last few months producing hundreds of jars of homemade jam, all out of their Surry Hills terrace.

What started as an experiment between herbs and fruits, has armed this jam-making duo with a repertoire that spans orange and ginger marmalade, rhubarb and berry jam, peanutella, and of course their creamy salted caramel.  

Buttery, tart and sweet, we've snapped up their delicious Salted Caramel creations. These recipes are just perfect for making lovely Christmas gift hampers—nothing says I love you more than a home-baked treat.

Salted Caramel Cupcakes

3/4 cup self-raising flour
1 jar The Jam Bandits Salted Caramel
1 egg
75g butter, melted

*Preheat the oven to 180 degrees.
*Place flour, egg, butter and caramel in a bowl and whisk until smooth.
*Spoon mixture into cupcake cases and cook for about 15 minutes. To test if ready, insert a toothpick into a cupcake, if it comes out clean you're all done!

Salted Caramel ANZAC Biscuits

1 cup plain flour
1 cup rolled oats
1 cup desiccated coconut
3/4cup brown sugar
125g butter
3 tbs The Jam Bandits Salted Caramel
1 tsp bicarbonate of soda
2 tbs water

*Preheat the oven to 160 degrees. Line two baking trays with non-stick baking paper.
*Sift the flour into a large bowl. Stir in the oats, coconut and brown sugar.
*Put the butter, golden syrup and 2 tbs of water into a small saucepan. Stir over a medium heat until melted. Stir in the bicarbonate of soda.
*Put the butter mixture into the flour mixture and stir until combined.
*Roll level tablespoons of mixture into balls. Place on the trays, about 5cm apart.
*Press with a fork to flatten slightly. Bake for 10 minutes or until golden brown.
*Set aside on trays for 5 minutes, then transfer to a wire rack to cool off.

Salted Caramel Ice Cream Sandwich

10 chocolate coated digestive biscuits
1L vanilla bean ice cream
300g The Jam Bandits Salted Caramel

*Turn the digestive biscuits chocolate side down on a plate.
*Spread caramel on 5 biscuits, top with one scoop ice cream.
*Place another digestive on top.
*Scrape excess ice cream off the sides with a knife and place back in the freezer for 10 minutes. Repeat until you have 5 sandwiches.

The Jam Bandits have become a popular fixture at the monthly Surry Hills Market, and also sell their spreads via their online store.

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