A long walk and eventually a salted caramel sauce.

The other day I went on this walk with my brother in law. It’ s bloody awesome, 2 hour walk first through the forest and up a mountain round the top and down back the other side. I felt energetic this morning so I decided to tackle it again. The forest is full of these huge yellowwoods that are old as your mum, I’m playing I bet she’s aged well. You also walk along these semi-dry riverbeds it’s like a fairy tale. The forest bit is magic but the stairs up to the top are a nightmare on the glutes.

It’s just stairs for days, around every corner you think you’re near the top but then you see the stairs, and it’s like “think again dumbo”. One hundred bazillion steps later I reached the summit, congratulated myself with a hearty back pat, and continued down the other side. 

So on the way down I’m thinking about ice-cream, well also about not standing on snakes, but mainly how I really fancy an ice-cream. I had one in the freezer waiting. The snag is that that’s not baking and I’m supposed to have a recipe! So the whole way home I thought about how I’d give you my salted caramel sauce recipe which is really good on ice-cream, and is incredibly easy.

My journey ended with an orgasmic resting of the feet and some real majestic ice-cream. What a ramble! I guess let’s get this recipe down then.

Salted caramel sauce

Ingredients:

• 1 cup sugar (white granulated)
• 1 cup cream
• 80 g butter cubed
• Flakey sea salt (like Maldon) to taste

Method:

• Okay you’re going to need a deepish saucepan for this because of splattering and bubbling.
• Place your sugar in the pan and heat until all the sugar has dissolved and it has turned a lovely golden colour. Do not stir it or it will go chunky, just leave it to go all molten like. Keep a close eye though! Sugar can burn quickly.
• When your sugar is caramel add your cream, add it at a long arms length and stir once you’ve added it. Keep stirring until combined and smooth. I like to used a whisk.
• Leave it to bubble for 5-10 minutes until thickened slightly, stirring occasionally.
• Take off the heat to cool, add your blocks of butter in while whisking. Add your salt to taste. Decant into a fancy jug or just a bowl if you feel lazy, cover and put in the fridge until use.

 

Well I know that was a crazy ramble! But I got to the point eventually…

 

Thanks for reading!

 

xx

N