If your Christmas is anything like ours, there’s no lack of cakes, sweets and candy during the holidays. There’s my mum’s traditional cookies, gingerbread cookies, german cookies, Sarah Bernhard and lots of candy and chocolate.
Normally my mum does all the baking for Christmas (phew!), but the last few years I’ve started bringing caramel with me home. Yeah, a big contribution haha 😛
I always used to make soft caramel for my grandma when she was alive, she always loved getting them for Christmas, they’d all be gone by New Year’s Eve. Now I make them ahead of Christmas, eat half of it myself before it’s time to go home and I bring the rest with me.
No wonder the scale always shows a couple of kilos more in January 😉
The fun thing about caramel is that you can make several different things from the same recipe. It all comes down to how long you let it boil. If you boil it long enough, it will become hard caramel which breaks into pieces. If you boil it less, it will become soft caramel, and if you boil it a short time, you will get this wonderful spoon-lickingly amazeballs caramel sauce. And no, that wasn’t an exaggeration!
I actually had to eat a teaspoon or two of sauce when I tasted it, because it’s just so good. The seasalt takes it to another level, you just have to try this recipe!
The best thing about caramel sauce, is that it goes with anything! Well, almost. It is perfect on top of ice cream, over frosted cupcakes, inside cupcakes, poured over cake, served with pancakes, poured on cheesecake. The list goes on, but I’m getting hungry so I need to stop.
I do recommend you get a sugar thermometer when making caramel. It really does makes it a lot easier, and it’s not very expensive, so it’s absolutely worth it.
Let me know, which kind of caramel is your favourite?
- 300 mls heavy cream
- 1 tsp sea salt
- 60 grams unsalted butter
- 80 mls water
- 80 mls syrup
- 250 grams sugar
- 1 tsp vanilla essence
- Find something to store the sauce in, like a heatproof mason jar or something similar.
- Blend heavy cream, salt and butter in a small pot. Heat on low heat until the butter has melted. Don't let it boil, it will ruin the caramel. Set aside when melted.
- Add sugar, water and syrup to a larger pot. Stir while it's heating up on medium-high heat, but when the sugar has dissolved you must stop stirring and just let it boil.
- Let it boil for about 10 minutes, you should reach firm ball stage if you're using a sugar thermometer.
- Once it's reached firm ball stage, remove from heat and add the vanilla essence.
- Then add the cream, but be careful. The mixture will start to foam, but it will settle down after a few seconds.
- Stir, before pouring into the mason jar. If you want it quite runny, you can store it on the bench. If you want the sauce thicker you can store it in the fridge
- These will make great presents, just tie a silk bow around the top and add a pretty label saying caramel sauce with seasalt on the front.