Next up on my Christmas gift to-do list is this salted caramel sauce. Salted caramel has been a big food trend this year and I’m really hoping that continues, if only so that my tummy needs never be without Hotel Chocolat’s salted caramel chocolates (which are probably pretty easy to make, using a chocolate mould and this sauce).0
When I was looking for a recipe for it, there seemed to be a lot of fancy temperature measuring and potential burnt sugar. That’s not what you want on a Sunday morning, not at all. It was a case of Nigella to the rescue. The recipe calls for a bit of measuring, a bit of stirring, and a lot of deliciousness. Easy peasy. You barely need a recipe, to be honest.
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Makes 0.5 litres of sauce. Make close to Christmas – it’ll keep for 1-2 weeks, but I’m pretty certain it won’t take anywhere near that long to finish it up! Original recipe here.
150g unsalted butter
100g golden syrup
100g soft light brown sugar
100g caster sugar
250ml double cream
1tsp sea salt (not table!)
5 drops vanilla extract
1) Melt butter, syrup and sugars together and simmer for about 3 minutes in a heavy based saucepan.
2) Stir in vanilla extract and cream. Add 1tsp of salt, and add more to taste, being careful not to burn your tongue! Allow to cool, and transfer to a sterilised jar.