SALTED CARAMEL SAUCE FOR EVERYTHING

食材

1¾ cups (390 g) caster sugar

170 g (534 oz) unsalted butter, cut into cubes

1 cup (250 ml) single (pure) cream

Seeds from 1 vanilla bean

I tsp sea salt

步驟

Put the sugar in a saucepan over medium-high heat and cook, stirring often, until it melts into a smooth caramel (watch it carefully towards the end because it can go from perfectly golden to burnt in the blink* of an eye). As soon as the sugar is completely melted and smooth, add the butter and whisk until it has melted into a smooth sauce.*

Remove the pan from the heat. Whisk in the cream, vanilla seeds and salt. Return to the heat and bring to the boil. Cook, stirring often, for 5 minutes, then remove from the heat and divide among jars. Store in the fridge for up to a month.

MAKES ABOUT 2 CUPS

筆記

This is one for my dad, who is absolutely mad for a good caramel sauce. The last time we went camping I packed a jar of this and we had it on pancakes, shaken up in a jar full of ice and milk (plus a shot of cold-brewed coffee for Tim and me), and poured over ice cream. It lasts for ages and makes a great gift. And it tastes amazing. If you're serving it as a topping, consider finishing off with a sprinkle of Vanilla salt (page 133). You'll find the sauce thickens up quite a lot in the fridge. To soften it, just place the jar in a bowl of hot water and give it a quick zap in the microwave or transfer it to a saucepan and gently warm the sauce until it loosens up.