Nigella Lawson on Stylist Cover Doused in Caramel (Video)
|Matthew Shave, Stylest UK|
|Nigella Lawson really, really (we mean really) loves salted caramel.|
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.