You can’t beat a gorgeous caramel sauce to add a little indulgence to a dessert dish, throw in some Murray River Salt flakes (my preferred choice) and it’s transformed from normal to sublime!
This is another fabulous gift idea for Christmas, just make it a day or two prior to the day you will be handing it out.
Ingredients
2 cups white sugar
170g unsalted butter, at room temperature, cut into pieces
1 cup double cream (or a cream with at least 36% fat content)
2 tsp Murray River Salt flakes (or similar)
Tools of the trade
candy thermometer
Sterilised jar or several small ones
Method
Place the sugar into a large heavy based saucepan
On a medium heat, let the sugar melt… Make sure you stand by it and not let it get too hot too fast or you will burn the sugar. Stir with a whisk.
Keep stirring so the sugar doesn’t stick
Keep an eye on the colour once it’s melted
As soon as the sugar reaches a dark amber colour or reaches 175°C / 350°F with a candy thermometer, add the butter.
The butter will cause the sugar to bubble up quite violently so be prepared. Remove the pan from the heat and slowly pour in the heavy cream. Whisk until cream is incorporated and caramel is smooth.
Whisk in the salt flakes
Pour into sterilised jars and keep in the fridge.
To use, heat the amount needed in a bowl and microwave. Do it in 5-10 second increments so as not the heat too quickly *it will be lava hot in no time if you aren’t careful!!*
Serve warm drizzled over ice cream, cakes or use as a dip for sliced fruit.
- 2 cups white sugar
- 170g unsalted butter, at room temperature, cut into pieces
- 1 cup double cream (or a cream with at least 36% fat content)
- 2 tsp Murray River Salt flakes (or similar)
- candy thermometer
- Sterilised jar or several small ones
- Place the sugar into a large heavy based saucepan
- On a medium heat, let the sugar melt... Make sure you stand by it and not let it get too hot too fast or you will burn the sugar. Stir with a whisk.
- Keep stirring so the sugar doesn't stick
- Keep an eye on the colour once it's melted. As soon as the sugar reaches a dark amber colour or reaches 175°C / 350°F with a candy thermometer, add the butter.
- The butter will cause the sugar to bubble up quite violently so be prepared. Remove the pan from the heat and slowly pour in the heavy cream. Whisk until cream is incorporated and caramel is smooth.
- Stir in the salt flakes
- Pour into sterilised jars and keep in the fridge.
- Heat the amount needed in a bowl and microwave. Do it in 5-10 second increments so as not the heat too quickly *it will be lava hot in no time if you aren't careful!!*