The Best Salted Caramel Recipe

You're off to dinner or to a baby shower or to any number of those occasions when the done thing is to bring 'just a little something'. Of course you could buy a bunch of gladioli that are cheap but look generous, or a suitable bottle of wine but why not spend fifteen minutes making your own little gift? Domestic goddess points will fly and the recipient will be more than grateful, I'm sure of it. 

Welcome to the recipe of the moment; salted caramel. Yes, we've all become fully accustomed to it appearing in ice cream or drizzled over a starbucks frappachino but did you know that it's remarkably good slathered on toast or simply eaten straight from the pot (especially at victorious moments like returning from a run - yes, that has just happened). 

All that is needed is sugar, water, salt and double cream and a brave, 'go as dark as you dare' attitude when it comes to the caramel. My recipe is below. Let me know how you get on! 

SALTED CARAMEL SAUCE

Makes 750ml

450g caster sugar

180ml water

600ml Double Cream

1 heaped tsp sea salt

1 In a medium, clean, saucepan heat the sugar and water, over a medium heat, for 2-3 minutes. The sugar will melt and small bubbles will start appearing. Don’t be tempted to stir, this can encourage the caramel to cyrstalise, just swill the pan round using the handle.

2 Once the sugar has started boiling, after about 5 minutes, it should be light brown in colour. Continue boiling until it has become medium brown in color. Remove the saucepan from the heat and pour the cream into the mixture. It will hiss and spit and seem to solidify but be patient and return to the heat for 2-3 minutes. Stir through the salt and transfer to a glass jar or bowl and let cool to room temperature or pop in the fridge for 20 minutes.