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Homemade salted caramel sauce
This caramel is perfect for drizzling over your favourite bakes, rippling into homemade ice cream or mixed into buttercream. If left in the fridge, it sets up into a soft, spoon-drop consistency so makes a great filling for cupcakes and cakes. For a slightly firmer caramel, reduce the cream to 1/2 cup.

Homemade salted caramel sauce

Makes: 1 cup

Ingredients

3/4 cup cream (see Tips)
150g castor sugar
20g butter, cubed
1/2 tsp NOMU Vanilla Essence
A generous pinch of Maldon sea salt flakes

Directions

Place the cream in a heatproof jug and microwave for about 20 seconds until warmed through (do not boil). Measure out the butter in a small bowl and place the sugar in a lightly coloured saucepan or large frying pan.

Heat the sugar over medium heat, gently pushing it around the pan with a heatproof silicone spatula to help it melt evenly. Once completely melted, continue cooking the sugar, swirling your pan every now and then, until it reaches a golden amber colour. Do not let your caramel get too dark, as this will give it a bitter flavour. Do not taste or touch the caramel at any point as it will be viciously hot.

Add the butter and whisk until fully incorporated. Then gradually pour in the warm cream (be careful as it will bubble and steam furiously), whisking constantly to form a smooth caramel. Bring the caramel to a simmer and cook for 1-2 minutes until slightly thickened and glossy. 

Remove from the heat and add the Vanilla Essence and salt. Pour the caramel into a clean heatproof bowl and cool to room temperature. Use while still runny for drizzling or place in the fridge to chill until thickened.

Tips:  This recipe makes 1 cup of caramel. For a slightly firmer caramel, you can reduce the cream to 1/2 cup.

Ingredients

3/4 cup cream (see Tips)
150g castor sugar
20g butter, cubed
1/2 tsp NOMU Vanilla Essence
A generous pinch of Maldon sea salt flakes

Directions

Place the cream in a heatproof jug and microwave for about 20 seconds until warmed through (do not boil). Measure out the butter in a small bowl and place the sugar in a lightly coloured saucepan or large frying pan.

Heat the sugar over medium heat, gently pushing it around the pan with a heatproof silicone spatula to help it melt evenly. Once completely melted, continue cooking the sugar, swirling your pan every now and then, until it reaches a golden amber colour. Do not let your caramel get too dark, as this will give it a bitter flavour. Do not taste or touch the caramel at any point as it will be viciously hot.

Add the butter and whisk until fully incorporated. Then gradually pour in the warm cream (be careful as it will bubble and steam furiously), whisking constantly to form a smooth caramel. Bring the caramel to a simmer and cook for 1-2 minutes until slightly thickened and glossy. 

Remove from the heat and add the Vanilla Essence and salt. Pour the caramel into a clean heatproof bowl and cool to room temperature. Use while still runny for drizzling or place in the fridge to chill until thickened.

Tips:  This recipe makes 1 cup of caramel. For a slightly firmer caramel, you can reduce the cream to 1/2 cup.

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