Salted Caramel Sauce
Photography by Sarah Tuck.
This sauce can be used to add an indulgent caramel kick to so many luscious winter desserts, and even transforms vanilla bean ice cream in an instant. Once cooled it stores in the fridge for
up to one month. Use this recipe for whenever salted caramel is mentioned in the following recipes.
INGREDIENTS
2½ cups caster sugar
½ cup water
1½ cups cream
50 grams butter, chopped
2 teaspoons sea salt
METHOD
Put the caster sugar and water in a clean pot over a medium heat and whisk to start dissolving the sugar. Use a small pastry brush to brush down any sugar that gets stuck to the side of the pot to stop it burning. Bring to a simmer, giving the pot a gentle swirl now and again to help it heat evenly.
Meanwhile, heat the cream in a microwave-proof jug until warm (not boiling).
As soon as the sugar is pale amber – it will first become white and crystallised, then start to clear and turn a pale golden amber – add the cream in four lots, whisking hard after each addition. The caramel will froth up madly but keep whisking and it will settle down.
Whisk in the butter and salt and leave to cool. Reheat gently to serve. Makes 3 cups.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.