It’s coming up to Christmas. If, like me, you are part of a huge family (which has now doubled since marriage!) you need to think ahead about presents. I love homemade presents, both giving and receiving them, and anything to do with food is always a winner with me!
This Salted Caramel recipe is one of those things that is perfect for giving as a gift. This recipe gives you just over 500mls of sauce, which is perfect for 2 jars, or 2 of the 250ml glass mini milk bottles that I used, which you can buy here. You also get just enough left over to pour over two puddings yourself (chocolate fondant is a good suggestion!) Pop a little label or tag on with some ribbon, and give away as a gift, maybe with some shortbread. Who would not want to receive that?!
Ahhhh, Salted Caramel. Everyone loves it, and if you don’t, you haven’t had this yet. And this sauce is simple to make, while packing a huge punch of flavour. You can add less salt, but I find this amount is perfect for rich and decadent puddings, or adding depth to a relatively simple pudding, such as vanilla ice cream. A spoonful of this sauce is also amazing stirred into hot chocolate. This sauce will keep for 2-3 weeks in a sealed container, but I doubt it will stay around for that long!
150g unsalted butter, cut into cubes
100g caster sugar
100g soft light brown sugar
100g golden syrup
250ml double cream
2 teaspoons of good quality sea salt flakes (NOT TABLE SALT)
To start, melt the butter, syrup and sugars in a small pan with a heavy base. Once melted, let it gently simmer for 2-3 minutes, stirring every now and again.
Now add the cream and the salt (add half, then taste and add the remaining salt as per your preference) give it a good stir and keep on the heat for another minute or so then pour in your containers and leave to cool before putting a lid on. Or if you are using this yourself just pour in a jug and serve!
I would recommend that you eat this over ice cream, in brownies, in a fruit crumble, in hot chocolate…or with a spoon!