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Salted Caramel Sauce

Guess what my latest addiction is ...adding salt to desserts! It adds another flavour dimension and tickles your tastebuds to create an amazing medley in the mouth. I've been adding salt to ganache and cakes and cheesecake and this one is the best thing ever- SALTED CARAMEL SAUCE! You can make a jar following this recipe and store it in the fridge for days. Simply take out as much as you need in a bowl and heat in the micro. Its Super yum on ice cream, just sandwiched between simple biscuits or as a topping for cakes. Cook some bananas in a pan with the salted caramel sauce for the perfect pancake or banoffee pie topping.

I would like to add that it is important to follow the instructions clearly given below while making the sauce. There is a bit of technique involved and you have to be careful not to burn yourself with the hot sugar. I use a baking glove when whisking the cream in the end as the hot mixture will splatter. If you do try this, Please leave your comments below or write to me at I would love to hear from you!

What you need:

1⁄4 cup water

1 cup (200gms) sugar

2/3 cup cream3 tbsp butter (45 gms)

1 tsp vanilla essence or half a vanilla pod

1 tsp sea salt (or to taste)

Putting it all together:

1. In a heavy bottom saucepan, Heat the water and sugar. Stir till the sugar has dissolved and it begins to bubble. 2. Increase the heat to high and let it bubble. Do no stir. Let the mixture boil till it turns an amber light golden colour. Might take up to 10 mins. 3. Remove from heat and slowly whisk in the cream. Careful of the bubbling and splattering. 4. Add in the vanilla, butter and salt and mix in. Adjust salt as per your taste. 5. Use immediately or allow to cool and refrigerate. Reheat in the micro when using again. Can store in the fridge for up to 2 weeks.

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