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Homemade salted caramel is a thing of beauty. Perfect for drizzling over your favourite ice-cream or use it to make my gorgeous chocolate mousse tart
¾ cup caster sugar
2 tablespoons water
½ cup cream
175 grams unsalted butter at room temperature, diced
pinch sea salt
Put 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 liquid turns a deep golden colour, gently swirling the pan so it colours evenly (don’t stir with a spoon), and watch it carefully so it doesn’t burn. Add the cream and salt. Be careful as it will bubble up at this point. Stir to combine then remove from the heat and leave to cool for 10 minutes. Stir in the butter a few pieces at a time until the sauce is thick and glossy. Pour into a container and set aside to cool.
Once cool it can be stored in the fridge for up to two weeks