Nigella Lawson loves salted caramel. In fact, the gorgeous cooking diva devotes practically an entire issue of Stylist to the warm, gooey treat.
Which is fine by us, because any time Nigella wants to be photographed doused with caramel, we're totally fine with that.
Read Nigella's love story to a sugar here. Make her caramel and watch the photo shoot, after the jump.
Nigella's Salted Caramel Sauce (courtesy of Stylist)
75g best quality unsalted butter
50 g soft light brown sugar
50 g caster Sugar
50g golden syrup
125ml double cream
half to one-and-a-half teaspoons fleur de sel
Step 1: Melt butter, sugars and syrup and butter in a small heavy based pan and let simmer for 3 minutes, swirling every now and again.
Step 2: Add cream and half a teaspoon of fleur de sel salt (not table salt!) and swirl again, give a stir with a wooden spoon and taste - go cautiously so that you don't burn your tongue - to see if you want more salt before letting it cook for another minute on the stove, then pour into a jug for serving.
Now you've got your sauce, you're ready to take your next steps: eating it. My suggestions are as follows: In the first instance, and for ease, just dribble it over vanilla ice cream. But next up, please consider adding a warm brownie (regular, not the bacon ones) to this pairing. Or drizzle over chocolate melting-bellied fondant puddings or chocolate cake. Or pour over clotted cream and Christmas pud (and see below). But it is not just this realm that welcomes the sauce: it makes a divine and rakishly chic accompaniment to apple crumble, apple cake or simple baked apple.