Saturday was a Salted Caramel Day.
Let me start with why. I adore Waitrose’s caramel dipping sauce. It’s like thick, edible gold, rich and scrummy. Sadly, I don’t live near enough Waitrose anymore to get my caramel fix whenever it rolls by (sob, sob). But I did buy a pot of double cream, and turned to the internet to see what solutions it could come up with.
The result was this:
I first cooked Rachel Khoo’s recipe from The Little Paris Kitchen. I don’t own the cookbook, but watched her cooking from YouTube. Video link here. I love her cutesy vintage dresses, fringe and red red lipstick. Oh, if only I was Rachel Khoo.
The second sauce I whipped up was from another doyen of the kitchen, Nigella. Her recipe was really straightforward. I cooked it a little longer than the recipe stated just because I wanted this one to turn out a gloopier thickness.
Needless to say, both caramels were very, very tasty.
Rachel Khoo’s caramel was like eating a handful of Wether’s Originals toffees, melted down into this….
Nigella’s caramel was a lighter shade of gold, and sweeter too. I was a wimp when it came to adding salt, and erred on the safer side of that half teaspoon, but next time I’d be much happier going with a full whammy.
I can’t resist saying that my fridge looks incredibly tempting with these pots of edible gold hiding inside. Mmmmmm, just think how amazing these would be on pancakes tomorrow!