Christmas has come early to Cupcakes and Couscous with the second challenge I am participating in this month. The lovely Sam over at Pomegranate Days has teamed up with Karon Grieve from Larder Love to challenge bloggers to come up with their favourite foodie Christmas gifts. This is right up my street as I love giving foodie presents during the Festive Season – cookies, flavoured oils, roasted nuts… and this rather delectable salted caramel sauce.
Perfect as a Christmas gift this sauce can be drizzled over ice-cream, spooned onto waffles or poured over apple pie. And if you decide that you want to sneak the odd spoonful straight from the jar, well I wouldn’t blame you for that!
SALTED CARAMEL SAUCE
- 300g castor sugar
- 80ml water
- 1 cup pouring cream
- ½ tsp salt flakes
- 75g butter, cubed
1.) Place castor sugar and water in a medium sized saucepan and stir over a low heat to dissolve the sugar. Use a pastry brush dipped in hot water to brush away any sugar crystals that collect on the sides of the pot.
2.) Allow to boil for 13-15 minutes without stirring until the syrup is a deep golden colour. Keep a close eye on the pot as sugar syrup burns very quickly! I like to give the pot a swirl when the edges start to colour.