Amber caramel sauce
My girlfriends call this one "shape corrective" caramel. And that says it all.
220 g white caster sugar
40 ml water
200 ml whipping cream (35%), warm
40 g cold butter
1/4 tsp vanilla powder or tonka bean (grated)
1/3 tsp fleur de sel
Pour the sugar into a pot, add water, and heat on a low heat. Do not mix, but move the pot around in a circle every now and then. When the sugar has melted and has begun to bubble, turn up the heat to medium and simmer until the caramel has turned brown. Then turn the heat to high and boil until it is the colour of amber. Remove from the heat, add the cream (be careful – it will splatter!) and stir until the caramel sauce is uniform. Add the butter, vanilla, salt, and stir until butter has melted. Transfer to a jar and cool.
Recipe and photos: Signe Meirāne
Photos taken with Sony alpha 7s