There’s something about mixing up some sugar with a dash of salt that gives it a bit of an edge. And for me deliciously smooth salted caramel does the trick. But it isn’t just about satisfying my sweet tooth, it’s about satisfying a craving for caramel in my everyday life whether it’s bringing in some of that edgy warmth at home in an accent pillow (look at that divine Chevron pillow!), or stepping out in style with a few caramel touches.
For those of you who do need something to satisfy your sweet tooth, here’s a lovely recipe for salted caramel sauce. Use it as a topping over ice-cream, as a cake or pie filling, or just grab a spoon and tuck on in.
1 cup sugar
1/4 cup water
3/4 cup heavy cream
3 1/2 tablespoons unsalted butter
1-2 teaspoons sea salt (I like to be fairly generous so use only 1 teaspoon if you prefer the caramel to be milder)
Combine the sugar and water in a saucepan over a medium to low heat until the sugar fully dissolves. Bring to the boil without stirring until the syrup is a deep amber colour – around 5 to 6 minutes. Remove from the heat and carefully stir in the cream. This will cause the mixture to bubble. Mix in the unsalted butter and salt. Pour into a dish to cool.
The caramel can keep in the fridge up to two weeks. Reheat when desired.
You can also check out my Pinterest “Salted Caramel” board here.
What’s been inspiring you this week?