I LOVE SALTED CARAMEL!
I do. I adore the stuff. Whoever decided that salt should be added to caramel, in my eyes is a genius.
I’ve always been one for sweet and savoury things together – pork and apple, turkey and cranberry, sweet and salty popcorn, pineapple on pizza (yes I’m one of those), chocolate peanut butter, the list goes on, so when salted caramel became a craze I jumped on board. Salted caramel is so versatile – you can use it for cake fillings, cheesecakes, drizzled on ice cream, tarts, in cookies or brownies, in hot drinks and even, if you’re like me, out of the jar with a spoon!
I have an amazing salted caramel recipe which I couldn’t not share with you. Be aware this stuff is very addictive for anyone with a sweet tooth!
- 200g granulated sugar
- 60ml water
- 1 tsp golden syrup
- 120ml double cream
- 25g unsalted butter cubed
- 1tsbp vanilla extract
- ½ – 1 tsp sea salt
- Measure out all of your ingredients and have them ready – caramel scares a lot of people because it can burn so easily – so be well prepared.
- On the hob, put a large heavy based saucepan (you will need one larger than you think as the caramel will bubble up at the end) on a high heat and add the sugar, water and golden syrup. Holding the handle, swirl the pan slightly to incorporate and allow the sugar to dissolve. DO NOT be tempted to stir the caramel mixture – this will cause crystallisation.
- Once the sugar is dissolved continue to leave the caramel on the heat, swirling occasionally if necessary, allowing the mixture to boil. This may take some time depending on the intensity of your hob – DO NOT walk away, just keep an eye on the caramel and wait for it to change colour. You are looking for a rich amber colour – similar to golden or maple syrup.
- As soon as your caramel has reached this point take it off the heat and gradually add the double cream – take extra care at this stage as the mixture will steam and bubble up. Stir in the cream.
- Add the butter and vanilla extract and stir in until the butter has melted.
- Finally add in the salt – depending on how salty you like it use ½ to a full teaspoon (I always use a full spoon) and stir.
- DO NOT TRY THE CARAMEL AT THIS STAGE! Remember caramel has a ridiculously high boiling point and you are likely to burn yourself.
- Carefully pour the salted caramel into a sterilised glass jar and allow it to cool with the lid off. The sauce, once cooled, does get quite thick so if necessary heat a bit back up to drizzle over ice cream.