We have pastry chefs and chocolatiers to thank for the salt caramel craze that started nearly fifteen years ago and still shows no sign of slowing down. Salt accentuates sweet flavours.A small dash of salt brings out the caramelised toffee notes in brown sugar. To me, it also makes cacao and chocolate taste richer, less bitter and more balanced.
RECIPE: Salted Caramel Sauce
Makes a 500g/1lb 2oz jar
Ingredients
175g/6oz light soft brown sugar
250ml/9fl oz double cream
55g/2oz unsalted butter, diced
1 tsp sea salt flakes
Procedure
Tip the sugar into a heavy-based saucepan. Stir in 2 tablespoons of water and heat over a medium heat until dissolved.
Turn up the heat and cook for 4–5 minutes until you have a brown caramel (it should have reached around 121°C/250°F).
Take off the heat and stir in the cream and butter until combined. Stir in the salt.
Serve warm, or leave the sauce to cool, then store in a sealed jar or an airtight container in the fridge. Unopened, it will keep in the fridge for up to 1 month.
Once opened, keep refrigerated and use within 1 week. It is best reheated gently in a pan to serve warm.
This sauce is delicious served with ice cream, drizzled over a baked cheesecake or used as an ingredient in desserts.
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