Recipe: Salted butter caramel
A great back up for a last minute dessert.
When it comes to caramel I like to live dangerously. I cook mine so it's only a couple of seconds away of being burnt. I know it's risky but it's worth it. That light bitter note from cooking the caramel to a dark amber colour adds as the French say a "je ne sais quoi", a little sophisticated something to the caramel. A sprinkle of sea salt and you immediately elevate a monotone sweet caramel to something that will transform anything from a pot of plain yoghurt, vanilla ice cream or a plain cake. A great back up for when you need to rustle up a dessert in minutes (good quality vanilla ice cream + chopped dark chocolate + toasted nuts + salted caramel sauce = ice cream sundae).