Name: Salted caramel
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: serving
Cuisine: Coffee
Ingredients: 300 g light brown sugar or castor sugar; 50 g butter; 200 ml cream; 1-2 tsp sea salt flakes

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Ingredients (4)

300 g	light brown sugar — or castor sugar
50 g	butter
200 ml	cream
1-2 tsp	sea salt — flakes

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Method:

Melt the sugar and butter in a heavy-based saucepan over medium–high heat, stirring gently from time to time.

Add the cream 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.

Notes:

Be careful when adding the cream as it will cause the mixture to bubble furiously.

To turn this into a luxurious pouring sauce, just use extra cream and the sauce will be thinner.

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.

Recipe reprinted with permission of Sarah Graham.