SALTED CARAMEL SAUCE
(makes about 500 ml)
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)
- 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.