1cupcaster (superfine) sugar (granulated will work too)
¾cupthickened (heavy) cream, room temp (180ml)
70gunsalted butter(2 ½ oz)
A heavy-based stainless steel saucepan.
A silicone spatula and balloon whisk.
A preserving jar to store it or a heat proof jug.
Rub some vinegar or lemon juice around the inside of a large heavy based stainless steel saucepan and over your silicone spatula, then rinse with water. No need to dry.
Add the water and sugar to the saucepan over very low heat.
Stir to dissolve the sugar, before letting it come to a boil. Make sure all the sugar crystals are dissolved before it boils, remove it from the heat if you must. The slower the better for this step.
Once all the sugar crystals are dissolved, stop stirring. Increase to medium-low heat and let it come to a boil.
Boil for roughly 5 minutes until it's a deep honey colour, gently swirling the pan every so often if it looks like it's colouring unevenly.
Whisk in the cream and increase the heat to medium.
As soon as the cream is mixed in, add the butter and whisk to melt.
Bring it back to a boil for 3 minutes or until you have a nice caramel colour. You'll see lots of big frothy bubbles during this process. Be careful not to burn it.
Stir in the salt and set aside to cool for 10 minutes before pouring the caramel mixture into a preserving jar. Once cooled to room temperature, seal tightly and keep in the fridge for up to 1 month.
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Take care: Hot caramel is like molten lava - be careful not to let it touch your skin. Stand back, don't peer into the saucepan and wear gloves if desired.
Caramel sauce firms up in the fridge. Warm it a little (not to boiling) in the microwave or in a saucepan before using.
Is this salted caramel? No but the salt is required to balance the extreme sweetness. To make salted caramel sauce, add another ½ teaspoon of sea salt flakes, stirring well to dissolve. Taste test on a spoon, blowing it to cool before eating, then add up to another ½ teaspoon to your desired flavour.
If your cream is cold, it may splatter more so room temperature is best.
You need pure cane sugar for best results. Don't use powdered sugar or brown sugar.
This caramel is not the right consistency to coat caramel apples, though you can certainly use it to dip sliced apples into.