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Whom ever created salted caramel obviously forget to add the rum. So I’ve taken the liberty of doing so, and you’re welcome.
¾ cup caster sugar
2 tablespoons water
½ cup full fat cream
2 tablespoons Rum
175 grams butter at room temperature, diced
good pinch sea salt
Place the sugar and water in a medium saucepan and slowly bring to the boil. Make sure all the sugar has dissolved before it begins to boil.
Cook until the sugar turns a deep golden colour, gently swirling the pan so it colours evenly, watch it like a hawk so it doesn’t burn. Add the cream and salt, taking care as it will bubble up furiously. Stir together then take off the heat and leave to cool for 10 minutes. Stir in the rum and then the butter a few pieces at a time until the sauce is thick and glossy. Transfer to a container or pouring jug and get stuck in.