25. Salted Caramel Spread

Salted Caramel. Eat it on toast. Eat it with pancakes. Eat it with dessert. It's just so good on everything!

Salted Caramel Spread

Makes 1 small jam jar (about 400g)

200g caster sugar

100g unsalted butter, roughly chopped

150g heavy cream (30%)

1tsp fleur de sel

Note: Be so careful when cooking caramel. It may be delicious but it's hot as heck so be mindful when making it. Make sure your butter is at room temperature and be cautious when adding cool ingredients to hot caramel. The drastic change in temperature will cause it to bubble up and steam, so always add things slowly and be careful when whisking.

In a small saucepan, bring your cream to a boil and set aside. Meanwhile, heat a medium saucepan over a medium-high heat. Add in a third of your sugar and, stirring occasionally, allow it to melt. Once all the sugar has dissolved, add in another third. Repeat, using the final third, then cook your caramel until it turns a lovely dark amber colour and starts to smoke, or reads 170ºC-175ºC.

Remove from heat and gradually whisk in your butter, being careful to avoid any steam or splatter. Whisk in your hot cream and fleur de sel, then return to heat and cook for a further 2 minutes to thicken. Pour into a clean jam jar, allow to cool and store in the fridge for up to a month.