Saucy seduction

Kandla Nijhowne

Be it a scoop of ice-cream, a cupcake, a wedge of cheesecake or a rustic cookie, the drizzle of a ‘homemade’ sauce can do wonders for any sweet delight! The stuff sold in squeeze bottles are a mere shadow of the original creations. They are loaded with sugar, sugar and more sugar, not to mention food colour, chemical enhancers and preservatives. While Salted Caramel Sauce is like a trip to heaven and back! It's toffee-like in texture, luscious and a champion teaser for the tastebuds. I usually have trouble putting it away in a jar, for I'd rather put it away in my tummy!

Salted Caramel Sauce

• 1 cup grain-sugar

• 6 tbsp salted butter

• ½ cup cream

• 1 tsp salt

Method

• Using a heavy pan, heat the grain-sugar over medium heat. Avoid stirring at all, or the sugar will cling on to the spoon itself.

• Twirl the pan to encourage even heating. Eventually, you will have a thick, amber-coloured liquid.

• Carefully, add the butter in little knobs. Keep your face averted from the pan. This will cause violent bubbling.

• Stir the butter into the caramel till it loses its identity (about 2-3 minutes).

• Now slowly pour in the cream in a thin trickle, stirring all the time. Be prepared for further splattering.

• Let the mixture boil for one minute or two. Continue stirring as you do so, as the mixture will keep rising upwards in bubbles.

• Remove from heat, cool for 15-20 minutes and stir in the salt.

• Store in a jar and refrigerate for up to 15-20 days.

• Warm the sauce slightly in the micro (low heat) when needed. This makes it easier to spoon out.

Note: Ideally use sea salt for this recipe. It's easily available by the name of ‘Samuddri Namak’. If it is in large clumps, coarsely grind it to a gritty, even size. Add a tablespoon of sieved cocoa powder along with the cream to make a Chocolate Caramel Sauce. Even more divine!

(Nijhowne is a Chandigarh-based culinary expert)