Left-over cream, what can I do with this? Cribbed a few recipes together, and improved the technique.
Salted Caramel Sauce
A. 500g caster sugar
B. 150mL water
C. 300ml double cream
D. 250g butter
E. 1 heaped tsp salt
- Heat cream, butter, and salt in a small saucepan, at low heat.
- Stir occasionally, continuing on with the recipe, and switch heat off and cover once the butter is dissolved.
- In a heavy-based medium saucepan, heat sugar & water together until the sugar fully dissolves.
- Increase the sugar mix’s heat to high, and bring to the boil.
- When boiling cover the pan for 2 minutes, to allow the buildup of steam to dissolve any grains of sugar on the sides.
- Uncover the pan, boil without stirring.
- Watch pot carefully! When mixture reaches >170ºC and becomes golden, remove from heat. (IR thermometers are great)
- With a long-handled spoon stir the mixture, while very slowly pouring in the cream/butter mix. The mixture will foam up a lot!
- When all combined, put back onto medium heat, still stirring.
- Bring mixture back to the boil for a few minutes, lifting the pan off the heat if it threatens to boil over.
- Let cool for 10 minutes, then taste test. You might need to sample several times.
- Pour into jars, over ice cream, cakes, whatever you like.