Happy new year to all!!
Here is the perfect recipe to kick-start the year, with a cup of homemade heaven. The house was wrapped in the gorgeousness that was the heady scent of the sugar sizzling away into a think rich almost yellow gold caramel. A hundred and thousand and million times better than ANY bottled variety. And (cross my heart and hope to die) EASY. It took all of seven minutes to have a steaming hot cup of salted caramel, which SS and I tasted by pouring a tablespoon-full over some leftover vanilla ice cream. Again– A hundred and thousand and million times better than ANY caramel ice cream I have ever eaten. You gotta try it. Need I say more? Duh.
Ingredients: (Makes 1 cup)
1. 75g good quality unsalted butter (any French variety should do)
2. 50g light brown sugar
3. 50g castor sugar
4. 50gm golden syrup
5. 125ml double cream
6. 1 ½ tsp fleur de sel
Method:
- Melt butter, sugars and syrup and butter in a small heavy based pan/Indian cooker and let simmer for 3 minutes, swirling every now and again.
- Add cream and half a teaspoon of fleur de sel salt and swirl again, give a stir with a wooden spoon and taste cautiously so that you don’t burn your tongue, to see if you want more salt before letting it cook for another minute on the stove, then pour into a cup for chilling/serving.
Feedback:
1. Please please don’t use salted butter instead of the sacred combination of unsalted butter + fleur de sel. Please don’t use regular table salt either. The use of fleur de sel is key to the taste of a good quality salted caramel. If you don’t have any—skip the fleur de sel and make it a simple caramel!
2. Golden syrup comes bottles like maple syrup, and you should be able to find it in any good grocery store.
3. Serving suggestions:
a. Pour over vanilla ice cream
b. Drizzle over chocolate cake, crumbles and apple pies.
c. Dip some strawberries in them and roll in crushed peanuts for crunch.
d. Pour them over Apple Pie Cupcakes (recipe coming soon!)
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