Wednesday, 21 March 2012

Salted Caramel Sauce: Heaven in a Jar.

Salted Caramel Sauce: Hellooooo Heaven, I didn't realise you could fit inside a jar.

I'm going to keep this one short in terms of words, because these ones, written by Nigella and my starting point for whipping up this dream, say everything there is to say on the matter of salted caramel and how, quite simply, it is divine beyond belief.

Just know that #1: it is a doddle to make, don't be scared. #2: the consumption of this liquid gold will make any day, no matter how bleak seeming, infinitely more enjoyable and #3 it can be used to anoint any number of treats, helping you out in times when only the speediest gratification will do.

Salted caramel sauce....dolloped on ice cream, with whipped cream and meringue, drizzled over a squidgy brownie, on top of a cream laden hot chocolate....I'll leave you dreaming. With Love and Cake.

Salted Caramel Sauce

A few notes:
  • The sauce might seem a bit runny at first but will cool to be thick and fudgy.
  • I don't usually tell you what butter to use because I think it's a taste thing, but go for unsalted here so you are totally in charge of the salt quantities.
  • The salt you add needs to be GOOD. Do not even think about using that fine table salt that you've had in your cupboard for 5 years. I like Cornish Sea Salt, or you could go with Nige and the French tradition and use Fleur de Sel. The recipe says to test and add and test and add so you get just the right taste, but here's my thoughts...1 tsp gives a beautifully light seasoning, 1.5 tsp is full on salty salted caramel, either is outrageously delicious...see how you get on.
Makes 1 large jar (or 1 and a half small ones)
You will need

75g unsalted butter
50g soft light brown sugar
50g caster sugar
50g golden syrup
125ml double cream
1-1.5 tsp best salt

  • Melt the butter, both sugars and syrup in a small, heavy based sauce pan.
  • When the sugars are just about dissolved let it come to the boil and bubble away for around 3 minutes, swirling around every now and again.
  • Stir through the cream and 1 tsp of salt then remove from the heat and leave to cool for a bit so you don't burn your tongue as you take a taste.
  • If it's delicious, leave to bubble for a minute more and there you have your sauce. If you think a tad more salt would add only more deliciousness then go ahead; stir it in and bubble again and there yooou are. Heaven on a spoon.

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