Salted caramel sauce


salted caramel sauce dripping over the top of a gl

Ingredients 6
Servings 250 ml
Time 5 mins

Ingredients

  • 300
    g
    white sugar
  • 125
    ml
    water
  • 175
    ml
    cream
  • 50
    g
    unsalted butter
  • 5
    ml
    vanilla extract
  • 5
    ml
    salt
 

Method

15 mins
 

Place the sugar and water in a heavy bottomed saucepan over low heat. 

Cook without stirring until sugar dissolves. 

Use a wet pastry brush to wash down any sugar crystals from the sides of the pan - this prevents the sauce from crystallizing.

Increase the heat to medium-high and continue cooking until the syrup turns a caramel colour (this requires some patience, but keep watching it – after ages of no change in colour it will suddenly change color)
 
If you have a sugar thermometer this is at around 174°C.

Remove the pan from the heat and quickly stir in the cream. It will bubble up!

Cook for another 1 -  2 mins stirring constantly with a wooden spoon until smooth.

Remove from heat and add butter, vanilla extract and salt. Stir well until smooth.

Allow to cool for 10 mins. The sauce can be refrigerated in a jar and gently warmed in a bowl of warm water before serving.

Reprinted with permission of The Sweet Rebellion to see more recipes, click here.

ALSO TRY: 

Apple bread pudding with caramel sauce

45 minutes Bread and apples are baked in custard and drizzled over with caramel sauce. Simple and comforting. 1. Pudding: In a large mixing bowl, whisk together the cream, milk, sugar, cinnamon, salt, vanilla essence and egg yolks and set aside. 2. Put the apples, nuts and torn bread into the prepared baking dish and toss to combine.


 

 

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