Whoever realised that sea salt and caramel is a match made in heaven was surely a genius. Not since peanut butter and chocolate have I enjoyed such a delectable mix. This recipe is for a salted caramel sauce and it tastes amazing with vanilla ice cream (even better with some crushed popcorn on top, and perhaps a warm chocolate brownie also…) but it can be used for so much more. Drizzled over cookies, sandwiched between cake layers and whisked into icing. The possibilities are endless.
Lots of people are wary of making caramel but this recipe (adapted from a Nigella recipe) is a cinch, I promise. The only commitment you need to make is to not leave the stove for the 5 or so minutes it takes from start to finish. I don’t ever use a sugar thermometer and it takes just a few minutes to make so i’d urge you to give it a go. It keeps for a while in the fridge too, and I’ve even frozen it in jars which also works well.
If you don’t have all the different sugar types or golden syrup you can mix it up and still get great results. If you don’t have any granulated sugar you can replace it with more brown sugar, or use a mix of light and dark brown sugar completely, or replace the golden syrup with more sugar – it all works.
75g unsalted butter
50g soft light or dark brown sugar
50 g granulated Sugar
50g golden syrup
125ml double cream
2 teaspoons sea salt, light crushed
Put the butter, sugars and syrup in a heavy based pan and let it come to a simmer, then switch the timer on and let it bubble for 3 minutes. Give it the odd swirl so it all melts and cooks evenly.
When the 3 minutes is up, take off the heat and stir in the salt and the cream. It will bubble and spit slightly so be careful. Then return to the heat for a further 1-2 minutes.
Now you have your sauce to serve as you wish – warm or cold, or you can use it as part of another recipe.