How many of you are still using up left overs from Christmas? Well I for sure am and no its not Brussel sprouts or pies or veggies it’s the ingredients I had bought to make my Saffron and cardamom infused profiteroles which I never got round to due to unforeseen circumstances. Now what do I do with two 600ml tubs of double cream sitting on the shelf in the fridge? It’s a waste to throw away, yes I could have made ice cream but the process is long when you don’t have an ice cream maker and plus with my recovery post op I wanted to make something quick, simple and easy and the answer? Caramel sauce. Oh and not just any plain caramel sauce, a salty caramel sauce with a slight hint of cardamom spice. Why add Cardamom spice do I hear you ask, well I wanted to add a bit of Pizzaz to my caramel sauce and why not cardamom ,it compliments a variety of dishes, just imagine hot salty caramel sauce with a hint of cardamom poured over luscious creamy vanilla ice cream or drizzled over hot waffles served with berries or simply stick a spoon in the jar and enjoy the buttery, gooey, salty and sweet sauce mmmmmmm. You will like this recipe because it is quick and easy to make and you can store it for up to 2 weeks , well with New Years only a few days away, think about the multiple uses you can get out of this deliciously rich sauce.
Homemade Salted Caramel sauce with a hint of Cardamom Spice
Preparation time: 5 minutes
Cooking time: 8-10 minutes
200g granulated sugar
100g Salted butter cut into chunks
140ml Double cream
1 Tsp Sea salt/flakes
Pinch of ground Cardamom
1. In a non stick pan pour the sugar, on a low to medium heat gently melt the sugar stirring continuously. The sugar will form lumps which is normal and this will melt, you will get a golden brown colour once all melted, careful not to burn the sugar.
2. Once the sugar has melted, add the cubed butter and stir continuously, as the butter is cold be careful when adding it to melted sugar as it will spit.
3. Cook for about 3 minutes. Gently pour the cream bit by bit, stirring after each addition, once all the cream has melted let the mixture boil for 1-2 minutes, you will see it rising when it boils. Once boiled, turn off the heat, stir in the salt and cardamom and let it stand for 2-3 minutes before pouring it into a sterilised jar.
4. Your sauce is ready for use. You can store this sauce in the fridge for up to 2 weeks and before use gently warm it up.