Salted Caramel Sauce

Jamie Oliver

Ingredients

• 80ml water
• 250g golden caster sugar
• 1 teaspoon vanilla bean extract
• 120ml double (heavy) cream
• 25g unsalted butter
• Pinch of good quality sea salt

Method

Put a medium, non-stick pan over a high heat and pour in the water. Carefully pour in the sugar and bring it to the boil. Cook for 3 – 4 minutes, or until the sugar starts to turn a golden brown – you don’t need to stir but you can gently swirl the pan to make sure all the sugar melts.

Once the sugar has melted and bubbles form all over the surface, take the pan away from the heat. Mix the vanilla extract into the double cream and carefully pour it into the pan – be careful to avoid hot splashes. Whisk in the butter and add a good pinch of sea salt.

Leave the salted caramel to cool and transfer into a sterilised jar – it will keep in the fridge for up to two weeks.

To use the caramel sauce, either warm up slightly, adding a little water to thin if required, or simply spoon it into a hot liquid, such as milk.

Serve this with Compressed Apple Terrine and Vanilla Ice Cream