Salted Caramel Sauce This salted caramel sauce is delicious with fruit, ice cream, pancakes, paired with vanilla buttercream and spread between layers of Victoria sponge... in fact it is difficult to think of a recipe where caramel sauce would not be welcome. So why not treat yourself to a jar of salted caramel sauce? This recipe makes enough sauce to fill two small jam jars. It has a thick consistency when cools and if it stiffens up too much, reheat and stir in a little water to loosen it up.
Ingredients 400g (14oz) sugar 120g (4oz) butter (cut into cubes) 150ml (5 fl.oz) double cream 1 tsp sea salt
1 . Measure out the sugar and place in the bottom of a medium size heavy saucepan. Use the heaviest pan you have as it will really help to stop the sugar burning. 2 . Turn the heat on very low and stir with a wooden spoon until the sugar starts to melt. 3 . Keep the sugar moving until it starts to melt, you might find it easier to switch from a wooden spoon to a metal whisk. 4 . When the lumps get smaller, stop stirring and swirl the pan until the sugar has melted and you are left with gorgeous amber syrup. Take care not to let it burn. 5 . Now, taking great care, because the very hot mixture will bubble up ferociously, turn off the heat and gently whisk the butter into the melted sugar. 6 . Pour in the cream and whisk again until the mixture is smooth. 7 . Stir in the sea salt and, when cool enough, taste. Add more salt to taste if you wish. 8 . When cool, pour into jam jars and label, decorate and trim with ribbon for the perfect gift.