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.
2½ cups caster sugar
½ cup water
1½ cups cream
50 grams butter, chopped
2 teaspoons sea salt
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.