Paired with a yummy bowl of popcorn, used to top a cake, added to a cup of hot coffee, this basic salted caramel recipe is everything you need and more! Store it in your fridge in a sterilised jar for up to one week.
MAKES 1½ cups // COOKING TIME 20 min
2 cups sugar
½ cup water
1 cup cream
50 g butter
3 tsp sea salt flakes
1. Place the sugar and water in a pot over low heat. Let the sugar dissolve, scraping down any sugar crystals that form on the side of the pot.
2. Bring to the boil and cook for 10–15 minutes, until the syrup turns a deep amber colour. Take it off the heat and add the cream. Leave to bubble.
3. Whisk in the butter and salt.