Thursday, 18 July 2013

Salted caramel sauce

There's currently a bit of a vogue for salted caramel and lots of naughty examples are available. For some time I've been a fan of Paul A Young's truffles, but lately these more affordable lovelies by Charbonnel et Walker have been going down a storm in our household as you can see below.   

I've also got a major weakness for salted caramel sauce. I've bought it a couple of times recently, but had no idea what a complete doddle it is to make. Searching online I came across this recipe by Nigella where you just simmer butter, sugar and golden syrup together for a few minutes, stir in cream and salt and cook for a little longer. (You don't even need to check the temperature, so my sugar thermometer unexpectedly stayed in the draw.) Then, voilà, you have the most exquisitely decadent sauce. Nigella uses the word 'rakish' to describe it which is spot on. Some chopped honeycomb (or Crunchy bar) adds a nice bit of texture and only a few more calories – probably not many in the scheme of things.

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