Salted caramel sauce

Salted caramel sauce

By
From
Top With Cinnamon
Makes
80 ml
Photographer
Izy Hossack

I used to be slightly scared of caramelising sugar – I never knew what colour it should be and the use of candy thermometers put me off. After some trial and error, I found that it's actually not very hard to do! Especially when there are step-by-step pictures for colour guidance. If you're making this to serve as a sauce, I recommend doubling the quantities of all the ingredients (including the water in the method) so you'll have enough for a few people!

Ingredients

Quantity Ingredient
3 1/2 tablespoons granulated sugar
1 tablespoon salted butter
4 tablespoons whipping cream
fleur de sel, for sprinkling
or flaky salt, for sprinkling

Method

  1. To make the caramel, heat the sugar with 4 tablespoons of water in a deep saucepan, stirring until the sugar just dissolves. Continue to heat the mixture, swirling the pan often, but not stirring. Let it caramelise so that the mixture is mostly golden with a few darker areas around the edges of the pan. Add the butter and cream (be careful as it may spit and bubble up), turn down the heat to low and stir until a smooth consistency is achieved. Cook the caramel for a further 5 minutes to help it thicken, then immediately pour it all over the cake. Sprinkle with the salt and leave to cool and set.
Tags:
Top With Cinnamon
Izy
Izzy
Hossack
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