Salted caramel sauce

The Sweet Rebellion
250 ml servings Prep: 5 mins, Cooking: 15 mins
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Use it to fill donuts, eclairs or sandwich your cookies or cakes together.

By Food24 April 23 2018
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Ingredients (6)

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


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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