Sarah Graham's Salted CaramelPrint This
- 200 g castor sugar
- 1 tbsp honey or golden syrup (helps to prevent crystals forming)
- 1 tsp butter
- 200 ml fresh cream
- 1 tsp sea salt flakes (or more to taste)
- Add the castor sugar and honey to a heavy-based saucepan over a medium-low heat, and cook until the sugar starts to melt. Gently swirl the pot from time to time to redistribute the heat and the melted sugar. Take care that the sugar doesn’t burn, as this will affect the taste of your caramel. If the saucepan gets too hot, remove it from the heat from time to time.
- Once all the sugar has melted, remove the pot from the heat and add in the butter and cream, whisking continuously as you do so. Take care as the mixture will bubble furiously as you add the butter and cream. Once everything has combined, return the saucepan to the heat for a minute or two, or until the sauce has thickened to your liking and is silky smooth. If there are any lumps at this stage, continue stirring over a low heat for a few minutes and most of them should dissolve. Any remaining lumps can be strained out before cooling.
- Add in the salt 1 tsp at a time, according to your taste (be careful when tasting, the mixture will be extremely hot). Remove the saucepan from the heat, strain out any lumps that have not dissolved and leave to cool slightly before serving, or store in sterilised glass jars in the fridge for up to two weeks.