SALTED CARAMEL SAUCE

(makes about 500 ml)

INGREDIENTS

200 g     butter

150 g     soft brown sugar

150 g     castor sugar

150 g      golden syrup OR liquid glucose

250 ml  fresh cream

5 ml       vanilla essence

5 ml       Maldon salt flakes (or more, add to taste)

METHOD

  • Combine all the ingredients in a saucepan on heat and stir until the sugar has dissolved.
  • Bring to the boil and cook until a sugar thermometer reads 110 °C.
  • Remove from the heat and set aside until the caramel reaches room temperature.
  • Fold the salt into the cooled caramel.
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