Smoked & Salted Caramel Sauce

Is it possible to create a fad within a fad? He'yeah!

Even though salted caramel might have surpassed its primetime and be headed right for the Weatherspoon's pub dessert menu, it's still absolutely mind-blowingly delicious. You only have to drizzle it over something as plain as vanilla cheesecake, a hot chocolate or Nutella on toast and suddenly you have a spectacle. It's honestly such a hack.

What's even more special: you most likely have the ingredients to make it already in the house!

Sugar, butter, cream (or milk) and salt. If you lack any of these, they're only a short trip to the newsagent's away.

But if you have these, you have everything you need to create a glorious jar of toasty, sweet gold. So let's give it a go.

The making of caramel is chilling prospect. I totally get it. I first made caramel about 2 years ago, making macadamia nut brittle. I remember standing over a hot pan, glaring into a pool of sugary water and waiting for the critical colour change, plotting the split-second moment to jump in with my butter and cream. I was too late. I burnt it. I mean, it *looked* ok, but once caramel burns it tastes unbearably bitter, and not in that healthy, grapefruit kinda way either! It was a flop. It went in the bin. I can imagine some seagulls probably finished it off on a landfill site somewhere in Scotland.

So I have this method here, and it's perfect. It's a real darling. There's no pan-watching, sugar thermometers or tactful timing involved. Every step follows on beautifully from the last and it really is such a delightful process. If you like salted caramel, please make this with me and let me know how much you like it - I guarantee you will!

+++ What You'll Need +++
+ 250g of caster sugar +
+ 125ml double cream (or 75ml of full-fat milk, but really do try use cream!) +
+ 125g butter +
+ 1 teaspoon of sea/rock salt (not table salt) +

1. Measure out your butter and milk so they are immediately ready to go when you need them later. It's also good to chop your butter into little bits to make the later stage much faster!

2. Measure out your sugar and pour it into a wide, dry saucepan. Make sure your pan has light-coloured base - it makes observing the colour much easier.

3. Set the dry sugar on a low hob heat. Swirl the sugar in the dry pan every couple of seconds while it heats up. DO NOT STIR - only swirl the pan. You might notice some crackling or a toasty smell - this is fine. Keep swirling until you notice clumps begin to form. Once again, this is totally normal! Keep swirling until it looks all clumpy like this:

4. At this point, you can turn the hob heat up slightly to just below medium. At this heat, the clumps of sugar will begin to brown slightly, and will start to melt into caramel. Keep swirling pan until the lumpy, caramel liquid until all of the lumps break up and dissolve. At this point, the whole pool of caramel will be a warm amber - a bit darker than honey.

5. Once there are zero lumps, add in your butter all at once. Now you can start stirring with a metal spoon. The caramel will be fizzing, bubbling and getting all randy in the pan. Keep stirring until all of the butter mixes in. At some point, the mixture might look like it's separating - just keep stirring and it will all merge back together once again into a creamy caramel.

6. Once you have a creamy caramel, pour in your cream and stir quickly. You'll notice the caramel become much silkier, creamier and slightly lighter in colour. It will look so delicious!

7. Finally, it's time to salt it! Measure out a teaspoon of sea salt or rock salt. I like to use my nifty smoked salt from Cyprus. It adds such a rich aroma to the caramel and infuses it with spirit of campfire! You can get smoked salt from most fancy-pants supermarkets or online if not.

8. Transfer your caramel to a clean jar, in which it will last about 2 weeks in the fridge.

I hope you enjoy this recipe! Let me know of any tricks or tips you have!

Try on cheesecake, toast, fruit or your little finger!


Anthony )



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