One of the latest food fashions is to mix sweet and sour/savoury. This sauce is excellent, as it has so many uses. Store in the refrigerator; use liberally.
– 400 g sugar (500 ml)
– 180 g butter (180 ml)
– 250 ml cream
– 5 – 7 ml sea salt flakes
Makes 2 x jam jars
1. Place the sugar in a heavy-bottomed saucepan and place over a moderate heat to melt the sugar crystals.
2. Remove from the heat; add in the butter little by little. Whisk the butter, taking great care, as the mixture will be very hot.
3. Return to the heat, and add in the cream. Continue to whisk and to cook until the sauce is good and creamy and well blended; about 1 – 2 minutes.
4. Remove from the heat; add in 5 ml salt, or to taste. Allow to cool slightly. If you wish for a saltier flavour, add the other 2 ml. It is better to allow mixture to cool before adding the remaining salt; as this will ensure a crunchier texture of the sauce.
5. Pour into two clean jars, and refrigerate.
• Serve over ice cream.
• Great as a filling in a sponge cake with some whipped cream; or in a pastry base; over shortbread; cover with a chocolate ganache for a superb dessert. Drizzle over meringues or pavlovas for the extra ‘wow’ factor.
• Try this sauce as a layer in the bottom of an apple pie, simply delicious.
• A twist on the normal sticky toffee pudding sauce, serve up this salted version and await the compliments.
• Try this recipe as a sauce for Christmas pudding – it’s an absolute winner!
• Add a spoon or two to some hot chocolate, for deluxe comfort food.
• A pot of salted caramel sauce makes a great gift. Tie with a pretty ribbon; on a nice label (you can get some great printable labels off the internet) give some ideas for using it.