Salted caramel sauce

So I mentioned on Wednesday that I’d be sharing my recipe for the salted caramel sauce featured in my last post (cue the salivating tongue). Chocolate and caramel just seem like the obvious marriage for me. I’m not sure about elsewhere, but in the UK (especially London), this was the craze that seemed to come unannounced and became the foodie obsession. Everything from cakes, brownies and pies, to ice cream, doughnuts and milkshakes have had the salted caramel ‘makeover’ and I’ll admit, I’m in with the crowd.

It’s no easy task when it comes to working and cooking with sugar at high temperatures – it can easily go wrong but don’t let that put you off. This method doesn’t use a thermometer as I don’t think it’s necessary (just watch the pan continually!) It’s a simple four-ingredient recipe: brown sugar, salted butter, sea salt and single cream. It’s heavenly.

I recommend this with (pretty much everything) and if you don’t use the whole batch up in one day which is likely, it’ll last a week in the fridge. It’ll get thicker when it cools into a fudge-like texture, perfect for drizzling over ice cream, pancakes or on my favourite dark chocolate and hazelnut brownies.

For the sauce:

  • 3 tbsp softened salted butter
  • 140ml single cream
  • 160g soft dark brown muscovado sugar
  • 1 tsp good quality flaked sea salt

Makes one small jar full (as pictured) Cooking: 15 mins

Step one: Melt the sugar on a low heat for 5 mins, until all has dissolved and it has started to become caramelised. At this stage, add the butter.

Step two: The butter will begin to bubble in the pan – just keep the pan moving for a minute and stir to avoid clumps forming or burning.

Step three: Slowly pour in the single cream and continue to stir. Turn up the heat to a medium heat, add the salt and stir for 5 mins as the sauce thickens and evens out. Then allow to cool.

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