Salted caramel always makes me think of my trips to the Nantes area to see my friend Adeline and her family. She knows how much I love it and always makes sure there is a jar at hand when I am around. I am completely addicted to this incredibly sweet sauce with a hint of saltiness. It is sticky, moreish and makes me happy.
It is liquid when warmed up, thick and spreadable when you have just taken it out of the fridge. That makes it incredibly versatile. It is one of my favourite fillings for French pancakes. It is gorgeous on a warm apple tart. A couple of tablespoons of the warm mixture sprinkled with chopped dry roasted peanuts can turn vanilla ice cream into heaven in a bowl. You can stir it into plain yoghurt or spread it on toast. It is also a perfect ingredient for banoffee pie or to fill homemade chocolates.
I was really pleased with myself when I whipped up a dairy free version for Jumpy, who is allergic to milk protein. She loves her salted caramel sauce and so far, she has had it on ‘free from’ bread, on her ‘free from’ crêpes and on its own. In my defence, she is tiny and needs to put on weight. Please note that I reduced the amount of salt to half a teaspoon in her recipe.
The beauty of it is you can make it ahead as it keeps for ages. I have had my latest batch in the fridge for 6 weeks and the dairy free version for about 2 weeks.