Salted Caramel Sauce

Oh My!  There is no way in hell that this is good for you but it is awesomely delicious.  The recipe comes from Delicious Magazine, March 2012.  It is a Nigella Lawson recipe and it has all the hallmarks of her.  It is luscious, silky, smooth and a little bit of elegant fun.  It takes about 5 minutes to make and is soooo worth it.  I recommend eating the leftovers for breakfast.  I had a thought after making it that it would make a lovely tart filling if it was slightly thicker.  Something to work on there.

75g salted butter, 50g brown sugar (I didn’t have any so used palm sugar), 50g golden syrup, 1/2 a cup of thickened cream – normal cream if you live in NZ, 1/2 – 1 1/2 tsp sea salt flakes.  Vanilla ice cream to serve and I used bananas too.

Melt the butter, sugars and golden syrup in a small, heavy-based pot over a medium low heat and simmer.  Swirl the pan occasionally for three minutes. The sauce should turn from gold to dark amber as it cooks – Keep an eagle eye on it, do not allow it to burn.  Carefully add the cream – take it off the heat for a minute or so to do this, add the salt and swirl again.

Give it a stir with a wooden spoon and taste to see if you ant more salt (I did), then cook for a further 1 minute.  Pour into a jug and serve with ice-cream.  Apologies for the terrible photo!

Salted Caramel Sauce with ice cream and bananas.

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