Yum!! This sauce is TO DIE FOR. It’s perfect for drizzling over ice-cream, adding to milkshakes, using to fill tarts, biscuits or macarons, or in my Salted Caramel Cupcakes. Remember though, as difficult as it may be, don’t be tempted to sneak a bit while it’s cooking – it gets VERY hot!!
250g caster sugar
120ml pouring cream
200g salted butter
Heat the sugar and water in a small saucepan over a medium heat. Without stirring much, watch over the sugar until it becomes a light-brown caramel colour (be patient, it does take a little while, but don’t be tempted to leave it as once it colours it colours quickly!)
Add the pouring cream, little by little, while gently stirring (be careful while it foams up as it can spit).
Once the cream is fully incorporated, keep stirring on the heat for a further minute or two (if you want to be scientific, heat it until it reaches 108°C on a sugar thermometer).
Remove from the heat and add the butter in small pieces.
Stir until smooth and then pour into a container and refrigerate for a few hours until set. Enjoy!
Salted caramel recipe adapted from ‘Secrets of Macarons’ by José Marechal