SALTED CARAMEL SAUCE

This delicious sauce keeps in a container in the fridge for up to two weeks. 200g caster sugar 3 tablespoons water 500ml cream 1½ teaspoons Hauraki Salt Put the sugar and water in a saucepan and set over mediumhigh heat.

As the sugar starts to dissolve, pour the cream into a separate saucepan and bring it to a simmer. Do not let it boil.

Keep an eye on the sugar and use a pastry brush dipped in cold water to brush the sugar crystals from the side of the saucepan. Don’t stir, just give the saucepan a swirl every now and again to loosen it up.

Continue to boil the caramelizing sugar until it turns a golden amber colour. Slowly start to pour in the warm cream while whisking quickly, then pour in the rest, being careful to not let it boil over.

Add the salt and simmer for another minute, then remove from the heat, strain and leave to cool. Makes 500ml