salted caramel

Okay it's been a while. Maybe a little longer than that. So I'll start while something super tasty, a jar of homemade salted caramel. Spread it on toast, biscuits, ice cream or simply eat it by the ladle full. When it comes to food trends there seem to be some that stick and some that happily disappear as quickly as they appeared. Salted caramel has certainly been one of former, it has now carved it's place on every menu and something you should probably have a jar of in your fridge. 

To make one jam jar (minus an all important tasting tablespoon) put 200 grams of granulated sugar in a heavy bottomed pan over a medium heat and leave to dissolve. Here you have to resist the urge to mix it, as a spoon will ruin your caramel, just give it the occasional shake. When the sugar has completely dissolved a couple of minutes later whisk in 100 grams of butter (I used salted here as it was what I had), the mixture will bubble so be careful. Once all mixed in then slowly whisk in 120 ml of double cream. Leave on the heat whisking as you go for another minute or so. Take off the heat and add one teaspoon of sea salt (not too much or The Salt Council will be after you). Pour into a clean jam jar and leave to cool slightly before adding a spoon!