Salted Caramel Sauce

salted caramel sauce

Serves 6-8

Everyone who knows me well knows that

there are few more instant ways to please

me than by giving me an expensive box of

salted caramels. Now, I've found a much

less costly and swifter route to happiness

with this gently salted caramel sauce, to be

enjoyed over ice cream, brownies or apple

pie. It's important to use a good salt - \e

French fleur de sel - and I revel in it, going

for the upper limit, the full 11/2 teaspoons.

75g good-quality salted butter

50g brown sugar

50g caster sugar

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50g golden syrup 

1/2 cup (125ml) thickened cream

1/2 - 1 1/2 tsp sea salt flakes

Vanilla ice cream, to serve

Melt the butter, sugars and golden syrup

in a small, heavy-based saucepan over

medium-low heat and simmer, swirling

the pan occasionally, for 3 minutes. The

sauce should turn from gold to dark

amber as it cooks. Carefully add cream

and 1/2 teaspoon salt, and swirl again.

Give it a stir with a wooden spoon and

taste to see if you want more salt, then

cook for a further 1 minute. Pour into

a jug and serve with ice cream.