Monday, 2 February 2015

Salted Caramel Sauce

So... I have a sweet tooth. Which is exactly why I decided to make some salted caramel sauce, to just you know...keep... And eat straight from the jar!

I'll tell you the truth, this isn't my first attempt. Be warned, sugar burns really easily. And then it tastes disgusting and bitter so be careful of your heat!!
  • 440g granulated sugar
  • 180g unsalted butter
  • 300ml double cream
  • 1tsp maldon sea salt
Melt the sugar in a pan over a medium heat (seriously be careful of burning it... It also stinks!)
Once it has turned to a more liquid form, get out a metal whisk (silicone ones just aren't stiff enough) to get rid of any sugar lumps in it. 

Keep heating until it becomes thick(ish) and amber in colour, as the water content drops. If you were clever and professional, you could use a thermometer. I'm not, so I didn't!!

Add in the butter while keeping it over the heat. As the butter melts, use some elbow grease and whisk it in to the sugar, be careful not to splash your herself with hot sugar or butter, it will hurt, a lot. Then you have to run your hand under a cold tap while trying to make sure it doesn't burn or get lumpy or just go wrong and you have to throw batch number two in the bin as well..!
Add half a teaspoon of salt here so that it dissolves in to the mix.
Once the butter and sugar have come together, pour in the cream. Be careful, as it's cold and will react with the hot sauce and get a bit bubbly and spit-y. Whisk it all together and boil for 3 minutes, and then add the remains of the salt and make sure that it is distributed well.

Leave the sauce to cool, find an excuse to eat it while it's still warm (Greek yoghurt works well), and pop it in a jar when it's cold.

Keep refrigerated and ready to eat when you want it!

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