Salted Caramel Sauce
2 cups caster sugar
200g butter, cubed
1 tsp sea salt
Put sugar in a medium saucepan over a medium heat. Melt, stirring thoroughly with a heatproof spoon and scraping the sides and bottom of the pan so that it doesn’t burn. If clumps of sugar form, break them up against the side of the pot. Once the sugar has reached a dark amber colour, whisk in butter cubes followed by the cream and salt. Don’t worry if the sugar sets into a ball – as the cream heats up it will melt again.
Bring to the boil and cook for 1 minute, then strain through a sieve to remove any lumps.
This will keep in the fridge in an airtight container for up to 3 weeks.
Melt before using.
Makes 2½ cups
Prep time: 5 mins
Cook time: 20 mins
Salted caramel is one of those things you can make on a rainy Sunday and keep in the fridge to use as you wish. It is used in many recipes in this book, or simply melt and serve with ice cream. Or have a spoonful as you run out the door for a surf!
Reproduced from The Tart Tin by Matt Cross, published by Potton & Burton, available nationwide