Salt Caramel

Robbie McCubbin

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


  • 2 vanilla pods
  • 330ml double cream
  • 180g dark muscovado sugar
  • 140g caster sugar
  • 240g unsalted butter
  • 4oz water
  • Maldon sea salt to taste


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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