Salted Caramel Sauce

600g caster sugar

500ml double cream

30g Malden / rock salt

• In a large pan, caramelise the sugar over a medium heat. You want to do this gradually – so start with a layer in the base of the pan. Resist the temptation to stir, but very ‘swipe’ the sugar from side to side to ensure its heating evenly. Turn the heat down if you think its looking too dark – you want a lovely light caramel colour.
• Once this first layer looks like its starting to melt, add another layer, and so on until its all the sugar has dissolved and caramelised… This will take a while.
• Gently warm the cream in a mother pan, then slowly add this to your caramel, stirring to incorporate gradually
• When cold, add the salt to taste

Note:

If you add too much cream & it clumps, return your sauce to heat and gently stir to re dissolve the sugar, and let it simmer for a little until smooth and the sugar crystals are dissolved