Place the cream and salt in a saucepan and heat together gently until the cream is warm, then remove from the heat, do not boil.
Place the sugar into a high-sided saucepan on medium heat and when it begins to melt in areas, swirl the sugar around to ensure that the sugar melts evenly. Continue to swirl until the sugar has all melted and is beginning to turn golden in colour.
Be careful now, as you don’t want to sugar to burn, continue to swirl the caramelizing sugar and as soon as it has turned ‘caramel’ in colour, add the cubes of butter (be careful as it can bubble up the sides of the pan) and swirl again until it is all incorporated.
Once the butter is incorporated, slowly pour in the cream while swirling the saucepan. Once all the cream has been added, whisk the caramel on the heat for a further minute before removing from the heat.Allow to cool for a few minutes before pouring into a glass jar.
Place the cream, salt, butter and sugar in a high-sided saucepan on medium heat.
Whisk until the sugar has dissolved and all the ingredients have melted together (about 5 min).
Continue to whisk and bring to a simmer. Allow to simmer for 5 minutes, whisking all the while, then remove from the heat and allow to cool for a few minutes before pouring into a glass jar.
*Tip 1: You should use sea salt flakes such as ‘Maldon salt’ rather than table salt as the flavour is far superior and you will taste the difference in the finished product.
Tip 2: You can store the salted caramel in a jar in the fridge for about 2 weeks, but you should always warm it up a little before serving.
Reprinted with permission of Kate Liquorish. To see more recipes, click here.