Monday, 5 May 2014

Salted Caramel Sauce

Happy Bank holiday guys and girls!! For once the sun is actually shining and now is the time to treat ourselves. I can’t think of a better way to do this than with homemade salted caramel sauce. I made this a couple of days ago and it has been staring at me from the fridge ever since.


While I obviously recommend eating this out of the jar with a spoon, this sauce is also fantastic drizzled over ice-cream, brownies or quite frankly, anything else your heart desires.


Salted caramel sauce and pancakes? Yes please. And Bacon? Oh go on then. It really is a struggle not to eat this with everything – your tastebuds will thank me, your waistline not so much.


I always steered away from anything involving sugar work in the past as it is well known for being tricky, but my recipe is as simple as can be. No sugar thermometers or fancy gadgets, just follow these simple steps and you will have perfectly done salted caramel sauce every time.

A few words of advice before we start:
- Make sure everything is pre-measured and within arms reach, things move pretty fast in this recipe and there’s no time to be weighing and measuring on the go.
- Use a saucepan with high sides, once you add the cream it fizzes and froths a lot and the last thing you want is it to overflow and have to clean that mess up. Trust me on this one.





    Ingredients:
    1 cup sugar
    ½ cup water
    ¾ cup heavy whipping cream
    1tsp vanilla
    ¼ teaspoon salt

   Method:
  1. Over a medium heat, whisk together the sugar and water until dissolved.
  2. Once dissolved completely, put down the whisk and allow the mixture to boil away. It should take anywhere between 5-8 minutes for your clear sugar syrup to turn a deep amber colour.
    If your sugar starts to turn amber at the sides first, don’t worry – swirl the sugar around the saucepan to incorporate and continue to let the sugar caramelize – do not use the whisk!
  3. Once your sugar has turned a deep amber colour and you can smell the sugar has caramelized, have your whisk at the ready and slowly stream in the whipping cream, whisking constantly. Whisk furiously until combined and take the saucepan off the heat.
  4. Continue stirring as the caramel thickens.
  5. Add in salt and vanilla and whisk to combine.



Once it has cooled you will have perfect salted caramel sauce for all your dipping and drizzling needs. Check back on Wednesday for my favourite way to use this sauce.

xx

NOTE: If decanting into a jar, please remember
not to put hot liquids into cold jars as it can cause
the glass to smash. I filled my jar with boiling water
first to warm up the glass before pouring
in the caramel and allowing to cool completely.