Salted caramel is one of the flavour trends of the moment. It’s everywhere from posh chocolate shops to supermarkets. This sauce is one of the quickest and easiest ways to get your salted caramel fix. You can make it with salted butter for a naturally salty tang or use unsalted butter and add a little sea salt to taste. Pour it over ice cream, serve with sticky pan-fried bananas, drizzle over chocolate cheesecake, spoon over apple crumble or drench marshmallows in it – whichever you choose be warned it’s very addictive!
- 150ml double cream
- 100g light muscovado sugar
- 30g salted or unsalted butter
- Pinch of sea salt
Place the cream, sugar and butter in a small pan. Heat gently, stirring until the sugar has dissolved and the butter has melted. Bring to the boil and simmer for 2 mins until thickened and smooth. Cool slightly, taste the sauce, if using salted butter you may not need to add any extra salt, if using unsalted butter add a large pinch of salt or to taste. Serve warm with ice cream.
For a cheat's sauce stir a little sea salt into a jar of dulche de leche (toffee sauce).