Recipe: Salted Caramel Sauce
If I could use one word to describe this delicious sauce it would have to be moreish! The salty and sweet flavour combination is perfect. For a real treat; bake your favourite sweet dessert, top with freshly piped cream and drizzle the sauce on top. Strong flavours like lemon, orange, ginger or apple will complement the sweetness of the caramel.
The recipe is so straight forward and can be prepared in minutes. Pour into sterilised jars immediately after cooking and store at room temperature for three days, or refrigerated for up to three weeks. The caramel can be easily reheated by simply popping it in the microwave for a minute.
Caramels and fudges alike are easy to make but equally as easy to mess up. Follow the instructions closely and keep an eye on temperatures and colour changes – brown to burn can happen very easily!
100g Granulated Sugar
50g Demerara Sugar
25ml Cold water
1 Table Spoon of golden syrup
25ml Double cream (gently heated in the microwave for 40secs)
Sea Salt (Season to taste)
2 Table Spoons of unsalted butter (at room temp)
Pour the sugar, water and syrup into a large saucepan and stir over a light heat until the sugar is completely dissolved.
Turn the heat up and continue to stir until the mixture is bubbling; stop stirring and allow the mixture to boil until the colour deepens to a darker brown.
Once you are happy that the colour has changed; immediately remove the mixture from the heat and gently add the warm cream.
Continue to whisk the mixture as it cools. If any lumps begin to appear – return the pot to the heat and allow them to dissolve.
Stir in the butter and salt until a consistent colour is reached.
Allow the mixture to cool. The caramel will thicken as it cools. Gently pour into your jar. Store accordingly and enjoy!
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