With the new addition of Salted Caramel Cake to our menu, I thought I would share our easy salted caramel recipe. Taken from Nigella Lawson’s recipe, we have adapted this to be the perfect consistency to fill salted caramel cake. It also makes a delicious source when still warm for ice cream and puddings .
No sugar thermometer required! The recipe makes enough caramel to fill a 3 layer 6″ cake.
Put 125 grams of butter, 50 grams of golden syrup, 50 grams of white sugar and 50 grams of light soft brown sugar in a heavy based non stick saucepan. Stir over a low heat until the butter had melted.Turn up the heat to medium. Do not stir now, just swirl the pan around every now and then. When the mixture starts to simmer, allow it to simmer for a further 4 minutes. Take the pan off the heat and add 75 ml of double cream. This must be double cream and do not add more than 75 ml or the caramel filling will be too runny to fill a cake. Stir in up to 1 teaspoon of sea salt. Place the pan back on a medium heat and let it simmer for a further 2 minutes to dissolve the salt and thicken even more.
The sauce is now ready and can be poured over puddings or ice cream. Don’t worry it will be runny at this stage. For a salted caramel cake filling, pour the source into a Pyrex bowl, allow to cool then chill in the fridge overnight to thicken up. Leave for an hour to come back to room temperature before spreading on the cake. This will store for up to a couple of weeks in an airtight tub in the fridge.