Easy peasy recipe for Salted Caramel – eat on its own or serve with ice cream
300g light brown or caster sugar
1-2 tsp sea-salt flakes (fleur de sel) (to taste)
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.
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.