Salted Caramel

- Lauren Eldridge

Salted caramel only has four ingredients, is simple to make and has many uses. It does, however, require a little care and attention. For starters, there are two ways to make caramel: the wet method, which begins with sugar and water, and the dry method, which uses only sugar. A wet caramel has its place (it’s great for hard-set toffees, for example), but for a butterscotch-style sauce like this, I prefer dry. The dry method is also easier. There tends to be a fear with caramel that it might crystallise and seize up. Thing is, that only happens with the wet method, and then, only if you stir it; with dry it’s not a concern, you’re just melting and caramelising sugar. I take mine to the edge of burning because I like how the bitterness counteracts the sweetness, but stop yours earlier if you like. Same with the salt, adjust it to suit your own taste.