Ingredients
- 25g butter
- 120ml double cream
- 1 tsp vanilla extract
- 80ml water
- 250g caster sugar
This is an epic fail of a cooking video. The sugar wasn’t hot enough or cooked enough before adding the cream, I wasn’t quick enough and it is fundamentally not a well made salted caramel sauce. So follow the written recipe and I’ll reshoot this very soon.
- 25g butter
- 120ml double cream
- 1 tsp vanilla extract
- 80ml water
- 250g caster sugar
Prep your ingredients ahead of time as speed is your friend here.
Weigh out your butter.
Mix your cream and vanilla extract into a jug.
Off the heat add your caster sugar and water to a pan and give it a little stir.
Pop the pan onto the hob on medium heat and don’t touch it. Just let it bubble away and watch as the sugar starts to turn a deep amber colour. It’s important that you give it the time to colour as this is where the dominant caramel flavours are formed. Around 8 minutes.
Work quickly and carefully next. Take your pan off the heat and add your butter – it will react and bubble and this is what we want. Continue to gently pour your vanilla cream in whilst whisking constantly for an even caramel sauce.
Finish with a generous pinch of salt and there you have it. This will keep for up to 2 weeks and is beautifully served over desserts, used in baking or simply eaten with a spoon.