Homemade Salted caramel sauce
Recipe from Bluebells Cakery cookbook Sweet and Savoury
Makes 2 large jars
2 cups caster sugar
1 tbsp water
180g unsalted butter cubed, at room temperature
1 tsp vanilla extract
1 cup full-fat cream
sea salt to taste
Place the sugar and water in a shallow saucepan and stir every so often until sugar starts to dissolve.
Once the sugar has completely dissolved, add the butter and vanilla and stir until melted. Make sure the sauce does not burn.
Take off the heat straight away and slowly pour in the cream while whisking. Add sea salt to your liking.
This sauce keeps for up to a month in an airtight container in the fridge. Bring it back to room temperature before using as a drizzle, or microwave in 30 second bursts.
Just add to ice cream and enjoy!
This sauce is great for filling and decorating cakes.