Salted Caramel Sauce

A glossy, pourable salted caramel made with golden syrup so it never crystallises, perfect over ice cream or stirred into coffee.

Ingredients

• 75g unsalted butter
• 50g soft light brown sugar
• 50g caster sugar
• 50g golden syrup
• 125ml double cream
• 0.5 teaspoon sea salt flakes (or to taste)
• 1 teaspoon vanilla extract

Directions

1. Put the butter, both sugars and the golden syrup into a heavy saucepan over a gentle heat and stir until melted and combined.
2. Let the mixture come to a gentle bubble and cook for 2-3 minutes, stirring, until smooth and slightly thickened.
3. Take off the heat and carefully stir in the double cream (it will hiss and bubble).
4. Add the sea salt and vanilla and stir until you have a smooth, glossy sauce.
5. Use warm and pourable, or cool and store in a jar in the fridge, gently rewarming to serve.

Notes

Adapted from Nigella Lawson’s Salted Caramel Sauce (nigella.com).