Salted caramel sauce and pancakes? Yes please. And Bacon? Oh go on then. It really is a struggle not to eat this with everything – your tastebuds will thank me, your waistline not so much.
Ingredients: 1 cup sugar ½ cup water ¾ cup heavy whipping cream 1tsp vanilla ¼ teaspoon salt Method:
- Over a medium heat, whisk together the sugar and water until dissolved.
- Once dissolved completely, put down the whisk and allow the mixture to boil away. It should take anywhere between 5-8 minutes for your clear sugar syrup to turn a deep amber colour. If your sugar starts to turn amber at the sides first, don’t worry – swirl the sugar around the saucepan to incorporate and continue to let the sugar caramelize – do not use the whisk!
- Once your sugar has turned a deep amber colour and you can smell the sugar has caramelized, have your whisk at the ready and slowly stream in the whipping cream, whisking constantly. Whisk furiously until combined and take the saucepan off the heat.
- Continue stirring as the caramel thickens.
- Add in salt and vanilla and whisk to combine.
Once it has cooled you will have perfect salted caramel sauce for all your dipping and drizzling needs. Check back on Wednesday for my favourite way to use this sauce.
NOTE: If decanting into a jar, please remember not to put hot liquids into cold jars as it can cause the glass to smash. I filled my jar with boiling water first to warm up the glass before pouring in the caramel and allowing to cool completely.