Now if you've never tried salted caramel you have no idea what you are missing out on .. and if you don't like it .. how are we even really friends ?!
For me its the perfect balance of sheer sweet indulgence with an edge of savouriness from the addition of sea salt.. SO delicious i could just eat it with a spoon
To make a batch of my salted caramel you will need
300g caster sugar
80ml water
300ml double cream
1/2 - 1 tsp sea salt
60g unsalted butter at room temperature
• Place the sugar and water in a pan.
• Leave on a medium heat for the sugar to melt - DO NOT STIR as this will cause the sugar to crystallize
• Use a wet pastry brush to brush any sugar crystals around the side of the pan.
• Add the vanilla extract to the cream and set aside.
• When the sugar begins to turn a pale straw colour, this is when you need to carefully swirl your pan in smooth clockwise motions
• You need to look for the sugar to turn to a nice deep amber - the colour of golden syrup
• Remove from the heat immediately and carefully but quickly pour in the cream whisking at the same time. You might find some hardened caramel stuck to the bottom of your whisk but dont worry about that.
• Keep stirring until all the cream has been incorporated and you should have your caramel. Whisk in the butter, then sir in the salt. Pour the caramel into sterilised jars, leave to cool & refrigerate.. it will thicken as it sets in the fridge.
• Use as desired - within a month
