This recipe has so many uses! Drizzled over ice cream, poured over choc brownies or served with apple crumble, the possibilities are endless. Plus it makes a great gift too!
Try clarified butter for cooking, for a higher smoke point. Put a butter block in a glad bag and leave in a pot of hot water until melted. Chill in the fridge until solid, and then wash off the white milk solids.
175g Westgold Butter, diced
3/4 cup caster sugar
2 tablespoon water
1/2 cup cream (room temperature is best)
1 teaspoon salt
Note: the mixture can bubble up and rise a lot so use a saucepan that's on the larger size.
Using a low heat, add the sugar and water into a med-large saucepan and slowly bring to the boil.
Make sure the sugar disolves before it boils. Keep stirring throughout as caramel can burn very quickly from the bottom of the pan.
If crystals start forming, add a little cold water around the edges of the pan and use your spoon to drag the sugar from the sides of the pan.
Increase the heat to medium and stop stirring. Let it simmer until the mixture is a golden amber colour.
Slowly pour cream in while continuing to stir.Then add the salt. The caramel will bubble and splatter
so take extra care.
Stir to combine then remove from the heat and leave to cool for 10 minutes.
Stir in the diced butter a few pieces at a time until the sauce is thick and glossy.
Pour into a container and set aside to cool.
You can keep your caramel in an airtight container for 2 weeks in the fridge.
When you go to use it, just warm it up.