Sea Salt and Caramel Sauce


Serve over a warm chocolate muffin for an all-frills-no-hassle dessert. Buy the muffins and all you have to make is the sauce. Or fry ripe banana halves in butter and dunk them in the hot caramel. The sauce keeps in the fridge for up to 3 days if you use absolutely fresh cream.



40g Demerara sugar
1 teaspoon sea salt flakes (Maldon)
100ml cream (single or double)


1. Put all the ingredients into a saucepan and bring to a simmer. The sauce is ready when the sugar has fully dissolved.


Related Recipes and Features

Matcha and Yuzu Tart From Eric Lanyard's inspiring book Tart it Up!: Sweet and Savoury Tarts and Pies published by Mitchell Beazley. Eric says: 'This Asian-inspired recipe...
Irish Potato Cakes This is a master recipe for potato cakes. It's easy to make variations including Smoked Salmon and Dill Potato Cakes, Cream Cheese and Tarragon Potato...
Hasselback potatoes It's a simple technique: skewering potatoes and slicing them so when they roast, they open out like flowers. Serves 6 Ingredients 12 medium s...
Orzo with Chicken, Peas, Parmesan and Mint Orzo is a pasta grain that takes about 9 minutes to cook. It's the most comforting pasta to eat and soaks up any flavours that you add to it. It's ver...
Nut Brittle Brittle is hardened sugar and it's a cinch to make. Crack it into shards (it makes a very appealing noise) to add texture to desserts or just bite int...
Piperade Piperade is essentially a scrambled egg dish with added ingredients and flavourings – this one has peppers, pancetta or bacon and garlic. You could al...

Comments are closed.


Follow this blog

Get a weekly email of all new posts.

Email address