Salted Caramel Sauce
Photography by Sarah Tuck.
This sauce can be used to add an indulgent caramel kick to so many luscious winter desserts, and even transforms vanilla bean ice cream in an instant. Once cooled it stores in the fridge for
up to one month. Use this recipe for whenever salted caramel is mentioned in the following recipes.
INGREDIENTS
2½ cups caster sugar
½ cup water
1½ cups cream
50 grams butter, chopped
2 teaspoons sea salt
METHOD
Put the caster sugar and water in a clean pot over a medium heat and whisk to start dissolving the sugar. Use a small pastry brush to brush down any sugar that gets stuck to the side of the pot to stop it burning. Bring to a simmer, giving the pot a gentle swirl now and again to help it heat evenly.
Meanwhile, heat the cream in a microwave-proof jug until warm (not boiling).
As soon as the sugar is pale amber – it will first become white and crystallised, then start to clear and turn a pale golden amber – add the cream in four lots, whisking hard after each addition. The caramel will froth up madly but keep whisking and it will settle down.
Whisk in the butter and salt and leave to cool. Reheat gently to serve. Makes 3 cups.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!