I am a savoury head.  It’s not that I don’t like sweet things, I just prefer savoury.  Hands down.  Every time 🙂 Hubby, on the other hand, has a serious sweet tooth, which means that we rarely steal each other’s snacks (one of the many secrets to a happy marriage if you ask me!) Unless they’re sweet AND savoury, then all bets are off!  Fortunately (or should that be unfortunately??) sweet and salty combos are quite popular at the moment so there’s been quite a bit of happy sharing going on – sea salted fudge should be outlawed it’s so insanely delicious, and there are still two batches of Hubby’s salted gooey caramel pecan bars in the freezer from the Christmas bakefest!  And then at the weekend Hubby made this… zomg…

I’m sure there are a million things you could pour this over but sometimes simplest is best, and over vanilla ice cream (Mackie’s in this case) and sliced bananas that epic salty sweet combo was impossible not to appreciate.

Hubby says – Having tried, and failed, to make a good caramel sauce before – the others of which are bitter, burnt memories – I can attest to the fact that this is the easiest, loveliest caramel sauce you can make at home.  Thank you Kelsey’s Essentials for the recipe!

As the grateful recipient slash guinea pig of this caramel sauce I can attest at least to the loveliness of it if not the ease, but judging by the lack of potty mouthage going on in the kitchen during the cooking process then it’s probably safe to assume that he’s not lying about the easy either 😉

Salted Caramel Sauce
Salty and sweet liquid gold for pouring over ice cream or just eating straight out of the jar with a spoon.
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Stuff you’ll need…
  1. 1 cup white granulated sugar
  2. 1/4 cup water
  3. 3/4 cup double cream (heavy cream)
  4. 3 1/2 tbsp/70g unsalted butter
  5. Sea salt – to taste, up to 1 tsp
  1. 1. Combine the sugar and water in your saucepan and set over a low heat. Gently whisk until the sugar has completely dissolved. Do not be tempted to turn up the heat because you absolutely do not want this to boil! And it’s important to make sure the sugar is dissolved first otherwise there’s a high chance that it will crystalise when you add the cream later. Also, if you do this right then the cream and the butter don’t need to be at room temperature and you can use them straight out of the fridge.
  2. 2. When the sugar has completely dissolved, then turn the heat up to high until the liquid is gently boiling – without stirring. Keep a close eye on it as you need to watch for the liquid changing colour, usually about 5-6 minutes from when it starts to boil. You’re watching for it to turn a deep amber, like a good ale. Once it starts to change colour it becomes really time sensitive and it’s literally a matter of seconds between perfect and burnt. So as soon soon as it turn that amber colour, immediately remove the saucepan from the heat.
  3. 3. Carefully whisk the cream in first, pouring slowly as you whisk as the mixture will bubble up. Once the cream has been whisked in, add the butter and whisk until smooth.
  4. 4. Finally add salt, stir, and set aside to cool – you might want to transfer it out of the pan for this bit.
  5. Hubby says it will keeps for up to 2 weeks in the fridge… HAH! Good luck with that! Ours didn’t last 2 days 😉
Adapted from Kelsey's Essentials
Adapted from Kelsey's Essentials
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