About the Recipe
Ingredients
200g sugar
75ml water
1tbs white vinegar
90g butter, cubed, room temperature
120ml cream
1tsp good quality flakey salt
Preparation
Place a medium saucepan onto hob and add sugar, water and vinegar. Cover the saucepan with a lid which has a hole in it, or cover sauce pan with cling film and pierce a hole in the middle. The lid or cling film will help stop the sugar from crystallising. Turn on the head to medium low. Allow to warm until the sugar has completely dissolved into the water, and the liquid becomes completely clear.
Once the sugar has completely dissolved you can carefully remove the lid or cling film and turn the heat up to medium-high. The sugar will now be boiling rapidly and bubbles will be starting to form. Once all of the water has evaporated the sugar will start to caramelise and turn into an amber coloured liquid. Pay close attention here as it will be quick to burn! When the caramel has turned to a dark amber colour, you have now made caramel which has a variety of uses.
Remove the sauce pan from the heat and immediately add the butter. Be careful as the caramel will bubble rapidly when the butter is added. Use a whisk to stir together for 2-3 minutes until well combined. Whisk faster if the butter starts to separate from the sugar.
Next, drizzle in the cream while continuing to stir. Once all combined, return the saucepan to the head and allow the mixture to boil for 1 minute - it will rise in the pan as it does so. Remove from the head and stir in the flakey salt. Allow the sauce to cool in the pan before using for which ever dish you wish.
This sauce can be decanted into a clean jar and will keep in the fridge for 3 months.