I have had to make a recipe for salted caramel sauce because at the rate things are going, my entire student loan would be blown on jars of this stuff. It’s addictive and if you haven’t tried any yet then you really must. It can be drizzled over ice cream or pancakes, whisked into buttercream for cupcake toppings or spooned out of the jar in front of a slushy film (my personal preferance…) I have used cup measurements here for ease of use to avoid faffing about with scales.
1 Cup Caster Sugar
1/2 Light Brown Sugar
1 Cup Double Cream
1/2 a stick of Salted Butter (125g)
1 tbsp Water
1 Vanilla Pod
3 tsp. Sea Salt
On a medium heat in a large saucepan, add the sugar (brown and white) and water. Swirl the pan occasionally (don’t use a spoon as the melted sugar will just harden on it and cause you grief trying to wash the bloody stuff off! Trust me – swirling will be fine).
When it is bubbling like this:
Add your butter, swirling to help it to melt. Whisk your double cream in. Stir in the salt (it’s fine to use a spoon at this point). Take off the heat, Half your vanilla pod lengthways and. When cool enough decant into your jar(s) and put in the fridge.