This sauce has a knack to getting it perfect…once you have that knack it’s divine…can be eaten in many ways….over ice cream, as a dipping sauce for apples, with a teaspoon (let it cool first or you’ll have no skin on the roof of your mouth)
3 cups caster sugar you can use granulated it just takes longer to melt
1 c water
2 t Vanilla extract
5 T butter
3/4 c double cream
2 t sea salt
Get a large heavy bottomed sauce pan. Spread the sugar evenly over the bottom of the pan. Slowly pour in the water and heat over medium. Now as much as you want to….DO NOT stir it! Let the sugar boil and bubble and dissolve into a nice clear syrup. If there are any clumps then give the pan a swirl.
Now….here’s the part that takes practice…watcht the pan closely and then the caramel should start to smoke and turn a golden colour and then a reddish brown colour and starts to smell. Don’t let it start to smell too burnt…it needs to be a dark amber coloue then take it off the heat.
Now stir in the vanilla, butter, cream and sea salt. Watch out as it will bubble up…don’t dip your finger in to taste it as you’ll burn yourself! It’s tempting….but wait for it to cool!
Pour into a jar and use when you need it….it’ll all be gone by the time it goes off….just like the chocolate syrup 🙂