Caramel, oh caramel, how sweet are thee? As silky smooth as satin, as pleasurable as glee. Those who don’t have thou on their plate yet, shalt never have their table set!
- 660g white sugar
- 250ml (1 cup) water
- 10 ml (2 tsp) sea salt
- 110g butter
- 375ml (1 ½ cups) fresh cream
Place the sugar and water in a medium saucepan over low heat and stir until the sugar has dissolved (do not stir until the syrup boils). Place a sugar thermometer in the saucepan and increase the heat to high. Bring to a boil and cook, 15 – 20 minutes, without stirring until the temperature reaches 150*C and the mixture is caramel in colour.
Remove from heat and, working quickly, add the salt, butter and cream. Whisk to combine. Return to the heat and cook, a further 3 minutes or until slightly thickened. Remove from the heat and allow to cool completely.