This is based on a recipe that was stuck on the kitchen wall for a while, taken originally from the Waitrose magazine. Since first making it, I made repetedly until we basically all just had too much caramel and had to stop.
Most recently we had it with cardamon ice cream. Awesome, but eventually too much of a good thing.
Salted caramel sauce
75g dark brown soft sugar
75g golden syrup
50g unsalted butter
125g caster sugar
good pinch of salt
Tip the caster suar into a meduium saucepan with just enough water to dissolve the sugar. Set on a low to medium heat and without stirring swirl the pan to dissolve the sugar. If any sugar crystals form brush with a wet pastry brush.
Once all the sugar has dissolved, bring the sugar to the boil and continue to cook steadily without boiling until it becomes a rich amber colour (less than 5 mins in my experience). Take the pan off the heat and then carefully and slowly poor in the hot cream and sugar mixture to combine. REturn the pan to a low heat and simmer for 30 seconds Set aside to cool, or tip into a large sterilised and warm jar. Will last in the fridge for up to a week.
We ate the final product with the cardamon ice cream. Yum.