Salted caramel is my nirvana, it’s absolutely everything it’s cracked up to be. Caramel is my favourite sweet flavour, and I love salt, so this combination is perfection.
This delicious sauce is very on-trend at the moment and all over London like a rash. My fabulous Johannesburg foodie friend Julie Lindhiem very graciously shared this recipe with me. Julie has an impressive background in food creativity, starting and later selling the very popular ‘Wild Olive’ food store in Greenside. She now runs phenomenal cooking classes through the year out of her home in Parkhurst.
It’s easy to make and can be bottled in pretty jars as a gift, or can be stored for the making of future instant desserts or toppings.
It will not last long in my house.
I made this the other evening and we had it poured over a good quality vanilla ice-cream.
What you need to make: (you can extrapolate the quantities up or down, I made 2.5 x the recipe so as to utilise a full 250ml tub of cream)
- 400 gm sugar
- 165 gm butter
- 250 ml cream
- Maldon salt to taste
- Heat the sugar in a heavy based pot (I like a high sided cast iron pan as it can get quite messy)
- and as soon as the sugar has all dissolved, remove it from the heat and add the butter in parts whilst continuously whisking warning it is VERY hot – the butter will splatter quite a bit, just keep whisking and ensure that you do not touch this sauce.
- Return the pot to the heat and add the cream immediately, still whisking vigorously.
- When the sauce has become smooth and amalgamated (this happens quickly) remove it from the heat and add a good sprinkle of salt which dissolves.
- Allow it to completely cool and stir in another good sprinkle of salt which remains in its granular form.
I loved the little salty crunchy bursts through the very smooth and velvety sweet caramel. It totally amplified the flavour as it did to this incredible chocolate chip cookie recipe.
Spread onto shortbread, decorate a cupcake, combine with chocolate, drizzle over ice cream or simply dip your finger in it.