This is just a very quick post with a really nice caramel sauce recipe, and if you like salted caramel then you just need to add a few sea salt flakes. Very easy and quick!
300ml Double Cream
250g Caster Sugar
1 tsp Vanilla extract
1 tsp Sea Salt Flakes
Combine water and sugar in a medium sized saucepan and give it a quick mix. Put the mixture on a low to medium heat. If you have a sugar thermometer then you want to slowly heat the caramel to 174 degree C, if you don’t have one, take it off the heat when you have a nice dark amber colour. Always keep an eye on the caramel, especially on a gas hob, it’ll burn very quickly if you miss the right moment to take it off the heat.
While the caramel mixture is on the hob, combine double cream and vanilla extract and put it in the microwave for around 30 seconds to heat it up a bit. It’ll stop the caramel sauce to clump when we add it to the saucepan.
When your caramel is at the right temperature and is a deep amber colour, take it off the hob and carefully add the cream, stirring it at all times with a heatproof spatula or wooden spoon. Careful, it’ll bubbly up and the steam will be very hot!
If you find any clumps in your mixture, place it back on the hob on a low heat and stir it until they dissolve. If you want to make salted caramel, just stir a teaspoon of sea salt flakes in while the mixture is still hot, so it can dissolve.
Don’t be tempted to stick your finger in it until it’s cooled down! It’ll be very hot!!!
Check out my recipe for Caramel Coffee Cupcakes if you’re still thinking about what to do with it…