Salted caramel is my nirvana, it's absolutely everything it’s cracked up to be. Caramel is my favourite sweet flavour, and I love salt, so this combination is perfection.
This delicious sauce is very on trend at the moment and all over London like a rash. My fabulous Johannesburg foodie friend Julie Lindhiem very graciously shared this recipe with me.
What you need:
Maldon salt to taste
Heat the sugar in a heavy based pot (I like a high sided cast iron pan as it can get quite messy) as soon as the sugar has all dissolved, remove it from the heat and add the butter in parts whilst continuously whisking.
*warning it is VERY hot*
The butter will splatter quite a bit, just keep whisking and ensure that you do not touch this sauce.
Return the pot to the heat and add the cream immediately, still whisking vigorously, when the sauce has become smooth and amalgamated (this happens quickly) remove it from the heat and add a good sprinkle of salt which dissolves.
I then allowed it to completely cool and stirred in another good sprinkle of salt which remains in its granular form.
I loved the little salty crunchy bursts through the very smooth and velvety sweet caramel.
Great gift idea
It’s easy to make and can be bottled in pretty jars as a gift, or can be stored for the making of future instant desserts or toppings.
I made this the other evening and we had it poured over a good quality vanilla ice-cream. Spread onto shortbread, decorate a cupcake, combine with chocolate, drizzle over ice cream or simply dip your finger in it (once cooled of course!).
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- Sam Linsell