May 7, 2017 by dgarnett2013
Salted Caramel Sauce: The Violet Bakery Cookbook by Claire Ptak
- 150g double cream
- ½ vanilla pod
- 4 tabs water
- 250g caster sugar
- 2 tabs golden syrup
- 1 tsp lemon juice
- ¼ tsp fleur de sel
- 65g unsalted butter, cut into pieces.
Have everything ready before you begin.
Meauser the cream into a medium heavy-bottomed pan. Split the vanilla pod and scrape out the seeds. Add the pod and seeds to the cream.
Put the water, sugar and golden syrup into another larger, heavy-bottomed pan. Have the other ingredients measured out and ready to go.
Begin by heating the cream and vanilla. Keep an eye on it as it can bubble over quite easily.
Meanwhile, start heating the water, sugar and golden syrup – don’t stir it, but you can swirl the pan if necessary – all the while keeping an eye on the vanilla cream.
As soon as the cream starts to bubble rapidly, turn the heat off.
Once the sugar mixture starts to colour, give it a few swirls. You want the sugar to turn golden brown and then almost black.
When you see a wisp of smoke starting to rise out of the pan, you know it’s done.
Take the sugar off the heat and immediately whisk in the vanilla cream. Don’t worry about the vanilla pod at this point, as it will continue to infuse flavour.
Stir in the lemon juice, salt and butter, mixing until smooth.
Allow the caramel to cool completely, then remove the vanilla pod and transfer to a plastic tub with tight fitting lid and put in the fridge to chill. Keeps well for 2 weeks in the fridge and 3 months in the freezer.
Made in Spring when the Hesperis, planted last year from seed, burst into flower.