18 Mar Quick Salted Caramel Sauce with Flor de Sal
This is a pouring sauce – ideal over sponges and ice-cream, or spread on toast. Unlike many other caramel sauces, it can be used straight from the fridge, as it doesn’t set solid when cold. Reduce the amount of cream if you want it to be thicker. It will keep for at least a week in the fridge, and can also be frozen.
150g Light muscovado sugar
300ml Double cream
75g unsalted butter
1 full teaspoon of SaltPans Flor de Sal (+ a little more to taste, if required)
1. Put all the ingredients, except for the SaltPans Flor de Sal, in a heavy based, non-stick, medium sized saucepan, and place over a low heat. Stir continuously with a wooden spoon until everything has dissolved.
2. Increase the heat, and keep stirring all the time. After a couple of minutes the mixture will become bubbling and foamy.
3. Reduce the heat, and continue to stir the mixture for another couple of minutes.
4. Remove saucepan from the heat. Taste a little of the caramel (without burning mouth), and then stir in the SaltPans Flor de Sal. Taste again. What a difference! Amazing what a little SaltPans Flor de Sal can do!