Salted Caramel. On. Everything.
By far my favourite flavour combination, whip this up in under 15 minutes - no sugar thermometer needed! Top it on everything from toast, crumpets, pancakes, ice cream, salted caramel brownies (or these cornflake crunch ones!) or of course - straight out the jar. I've found that most shop bought 'salted' caramel isn't salty enough for my taste, so I've been heavy handed with the salt here - use a really good quality flaked salt (I love Maldon) - not table salt! When there are so few ingredients in a recipe, quality really does make all the difference.
Total time to make : 15 minutes
Servings : 1 large (about 550ml) jar
Ingredients
120g good quality unsalted butter
240g soft light brown sugar
160g golden syrup
1 x 397g can condensed milk
2 tsp flaked sea salt (I love Maldon)*
Method
Heat the butter, brown sugar and golden syrup in a heavy bottomed saucepan over a low - medium heat, stirring often. Once it's melted, turn the heat gently up until it begins to simmer, stirring often, then reduce back to a low heat, being careful as this mixture is really hot
Keeping the heat low, pour in the condensed milk, stirring constantly for about 5 minutes until the caramel thickens and darkens in colour. It's really easy to burn at this stage so keep stirring and don't be tempted to turn the heat higher. After 5 minutes, remove from the heat and add in the salt, stirring through
Remove from the heat and carefully pour into a sterilised jar
Nutritional Information
(per heaped tbsp)
86 calories
1g protein, 15g carbs, 2g fat
Good to know:
To make a regular caramel sauce, just add 1/2 tsp salt
The sauce thickens as it cools so if you're using it for pouring and it's too thick, gently warm it and thin it with 1 - 2 tbsp milk
Store in the fridge for up to 2 weeks
To serve, gently warm over over a low heat
Re-use pretty jars (once cleaned and sterilised) to make a great gift