- 2 vanilla pods
- 330ml double cream
- 180g dark muscovado sugar
- 140g caster sugar
- 240g unsalted butter
- 4oz water
- Maldon sea salt to taste
Salt Caramel
Robbie McCubbin
11th January 2011
Salt Caramel
Caramel sauce with a `twist`, goes great with abitter chocolate tort, or equally good with a rich vanilla ice cream....enjoy
Ingredients
Method
Boil cream & vanilla pods together, strain
In a seperate pan caramelise the sugars with water,
Carefully add the cream mix to sugar whisking continuously do this slowly as the mix may spit.
Once all the cream is added whisk in the butter until dissolved.
simmer until desired colour is achieved.
Add in sea salt to taste
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