200 grams (7 oz) caster (superfine) sugar
50 grams unsalted butter, cubed
125 ml (4.2 oz) pouring cream
1 teaspoon sea salt flakes
This golden smooth sauce is a delicious alternative to chocolate sauce, or a good accompaniment if you’re feeling really decadent.
Pairs well with …..
Pancakes, Cakes and Ice cream Sundaes
Hints and tips:
Store in a glass jar in the refrigerator for up to one week. Bring to room temperature when ready to use.
In a large saucepan, place the sugar in the centre, avoid touching the sides. Add a little water (about 3 or 4 tablespoons) on the outer edges of the saucepan, around the sugar. Turn the heat on to medium.
The water and sugar on the outer edges will start to bubble and melt first, and gradually melt into the centre, until all the sugar is melted and bubbling. This may take 6 -8 minutes.
Once the liquid starts to turn golden, swirl the saucepan to achieve an even colour. Watch carefully at this stage, as it can burn very quickly. As the caramel turns golden amber, remove from the heat and add the butter, swirl to combine. Add the cream and stir with a spoon.
Return the caramel back to the heat and add the salt. Simmer for a further 15 – 20 seconds and remove from the heat.
Store in the refrigerator and when ready to use, allow the sauce to come to room temperature.
Note: Be careful the melting, bubbling sugar does not come into contact with any skin, it is extremely hot.