Salted Caramel Sauce
Photography by Sarah Tuck.
This sauce can be used to add an indulgent caramel kick to so many luscious winter desserts, and even transforms vanilla bean ice cream in an instant. Once cooled it stores in the fridge for
up to one month. Use this recipe for whenever salted caramel is mentioned in the following recipes.
INGREDIENTS
2½ cups caster sugar
½ cup water
1½ cups cream
50 grams butter, chopped
2 teaspoons sea salt
METHOD
Put the caster sugar and water in a clean pot over a medium heat and whisk to start dissolving the sugar. Use a small pastry brush to brush down any sugar that gets stuck to the side of the pot to stop it burning. Bring to a simmer, giving the pot a gentle swirl now and again to help it heat evenly.
Meanwhile, heat the cream in a microwave-proof jug until warm (not boiling).
As soon as the sugar is pale amber – it will first become white and crystallised, then start to clear and turn a pale golden amber – add the cream in four lots, whisking hard after each addition. The caramel will froth up madly but keep whisking and it will settle down.
Whisk in the butter and salt and leave to cool. Reheat gently to serve. Makes 3 cups.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!