Points to remember:
For the all-in-one method:
- Put 140g light brown sugar, 2 tbsp golden syrup and 50g butter into a saucepan and heat gently, stirring occasionally, until everything has melted together.
- When the mixture starts to bubble, stir in 300ml of double cream and cook for 2 mins.
- Stir in 1/2 tsp sea salt, then take off the heat and allow to cool slightly in the pan.
For the dry caramel method:
- Tip 250g white caster sugar into a heavy-based frying pan. You can use white granulated sugar if you prefer but it’s important to use white sugar so you can see the clear colour change.
- Put the pan on a medium heat until the sugar has dissolved. Do not stir as this will cause the sugar to stick and crystalise into lumps. Instead, simply agitate the sugar occasionally using the end of a wooden spoon, just to ensure the sugar melts evenly.
- Once the sugar has melted turn up the heat and bubble for 4-5 mins until you have caramel.
- Take off the heat, then carefully stir in 150ml of double cream, stand back when you do this as it may spit. You need to stir rapidly but be very careful as the sugar will be extremely hot.
- Stir in 1/2 tsp of sea salt, or add to taste, then leave the sauce to cool a little before using.
Try these salted caramel recipes: