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.
Makes 2 x jam jars
400 g sugar (500 ml)
180 g butter (180 ml)
250 ml cream
5 – 7 ml sea salt flakes (Maldon sea salt is good)
- Place the sugar in a heavy-bottomed saucepan over moderate heat, to melt the sugar crystals.
- Remove from the heat; add in the butter little by little. Whisk the butter, taking great care, as the mixture will be very hot.
- 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.
- 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 salt. It is better to allow mixture to cool before adding the remaining salt; as this will ensure a crunchier texture of the sauce.
- Pour into two clean jars, and refrigerate.
- Serve over ice cream, Pavlova, roulade or meringues.
- Great as a filling in a sponge cake, with some whipped cream; or in a pastry base, or 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 of sauce to some hot chocolate, for deluxe comfort food.
- A pot of salted caramel sauce makes a great gift. Tie with a pretty ribbon; on an attractive label (you can get some great printable labels off the Internet) give some ideas for using it.