Salted Caramel
Photography Aaron McLean.
Use this scrumptious sauce over ice cream, to sandwich cakes together and to fill pre-cooked pastry tarts.
INGREDIENTS
¾ cup caster sugar
2 tablespoons water
½ cup cream
pinch sea salt
175 grams butter at room temperature, diced
METHOD
Serve with ANZAC Thins.
Put the sugar and water in a deep medium saucepan and slowly bring to the boil, ensuring all the sugar has dissolved before it boils. Brush the sides of the pot with a pastry brush dipped in water to wash down any sugar crystals.
Boil undisturbed until the sugar begins to change colour, then gently swirl the pan so it colours evenly and the caramel turns a deep golden colour, after about 8 minutes.
Take off the heat and add the cream and salt, taking care as it will bubble up furiously. Return to the heat and cook for 1 minute, stirring constantly. Set aside to cool for 10 minutes.
Stir in the butter a few pieces at a time until the sauce is thick and glossy.
Pour into sterilized jars and store in the fridge.
Cook’s tip: Use straight from the fridge if using as a filling, or warm a little for pouring over ice cream.
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