Easy peasy recipe for Salted Caramel – eat on its own or serve with ice cream

Ingredients
300g light brown or caster sugar
50g butter
200ml cream
1-2 tsp sea-salt flakes (fleur de sel) (to taste)

How to
Melt the sugar and butter in a heavy-based saucepan over medium–high heat, stirring gently from time to time.

Add the cream and salt, mix well and leave the sauce to simmer for another 4-5 minutes or until the mixture is silky smooth, has darkened in colour and has thickened. Remove the pan from the heat and set aside to cool.

Notes:
Be careful when adding the cream as it will cause the mixture to bubble furiously.

To turn this into a luxurious pouring sauce, just use extra cream and the sauce will be thinner.

If your sauce starts to crystallize a little as it sets, this could mean that it either cooked too quickly or too slowly – difficult to monitor without a sugar thermometer. However it’s easily fixed, just re-heat the sauce for a couple of minutes before serving and the crystals will melt back into the sauce and it will be silky smooth again.

Keeps in a sterilised jar in the fridge for up to 3 weeks.

Makes a gorgeous edible gift.

Recipe provided by Sarah Graham, author of Bitten, Smitten and A Foodie Lives Here food blog.

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