Salted caramel has become a top food trend and is a fabulous idea for a funky, low-cost edible gift.
It can be enjoyed just as it is, unadorned and scooped greedily and
hastily out of the jar. Or it can be used to turn ice cream into something utterly
magnificent and teeny tartlets to things that all your dessert dreams are made
of. Here's how you make it…
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
Add the cream (slowly) 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.
3 top tips and tricks when making it:
1. Be careful when adding the cream
as it will cause the mixture to bubble furiously.
2. 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.
3. To turn this into a luxurious
pouring sauce, just use extra cream and the sauce will be thinner.