SALTY CARAMEL

MAKES THREE 400 ML (14 FL OZ) JARS

There isn’t a cook worth their salt who doesn’t have a good salty caramel recipe. Eternally popular, it manages to find its way into nearly all of the best-sellers in our shop, and becomes even more transcendent when paired with ice cream. Always make lots so you can give some to your best friends as gifts, or store in jars for some late-night resplendent pleasure.

400 g (14 oz) caster (superfine) sugar

160 g (5½ oz) liquid glucose

60 g (2¼ oz) butter

10 g (¼ oz) sea salt

600 ml (21 fl oz) thin (pouring) cream

Place the sugar and glucose in a large heavy-based saucepan over medium heat. (A bigger saucepan is better, as the caramel is prone to spitting.) Cook, stirring occasionally, until the sugar has dissolved. Now increase the heat and cook until the caramel is a dark amber colour.

Once you have your desired colour, deglaze the pan by carefully stirring in the butter and salt, to slow down the colour progression. (Beware, this caramel likes to spit molten blobs of lava at you.)

Remove the pan from the heat. Using a long-handled spoon, carefully add the cream in a few additions, standing back to avoid hot caramel splatters.

Leave the caramel in the pan overnight, or pour into sterilised heatproof jars and leave to cool.

The salty caramel will keep in the pantry for 2–3 weeks.