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Warm salted caramel sauce with vanilla ice cream

Warm salted caramel sauce with vanilla ice cream

Name: Warm salted caramel sauce with vanilla ice cream
Yield: Serves 4
Cuisine: British recipes
Ingredients: 100g butter; 75g soft light brown sugar; 75g golden syrup; 1 tsp vanilla extract; 1 tsp coarse sea salt (we like Maldon sea salt, from major supermarkets); 300ml double cream; 60g caster sugar; 50g pecan halves, toasted; Vanilla ice cream, to serve

Easy
March 2010

Easy
March 2010

Test kitchen approved

Serves 4
Hands on time 20 minutes

A scoop or two of simple vanilla ice cream is made even more indulgent with the addition of a salted caramel sauce.

Gluten-free recipes

Nutrition: per serving

Calories: 956kcals
Fat: 78.6g (44.2g saturated)
Protein: 4.9g
Carbohydrates: 61.8g (58.6g sugars)
Salt: 1.7g

Nutrition: per serving

Calories: 956kcals
Fat: 78.6g (44.2g saturated)
Protein: 4.9g
Carbohydrates: 61.8g (58.6g sugars)
Salt: 1.7g

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Ingredients

100g butter
75g soft light brown sugar
75g golden syrup
1 tsp vanilla extract
1 tsp coarse sea salt (we like Maldon sea salt, from major supermarkets)
300ml double cream
60g caster sugar
50g pecan halves, toasted

Vanilla ice cream, to serve

Method

Put the butter, brown sugar, golden syrup, vanilla and salt into a small saucepan and melt over a medium heat. Stir in the cream and bubble for 5 minutes until thickened slightly.
Scatter the caster sugar over the surface of a non-stick frying pan. Place over a medium heat and allow to melt (without stirring), shaking the pan until all the sugar has melted and turned golden brown. Sprinkle with a pinch of salt, add the pecans and toss in the caramel until coated. Tip onto a lightly oiled sheet of foil, leave to cool, then break into pieces.
To serve, place scoops of ice cream into 4 bowls, pour over the warm caramel sauce and scatter with the caramelised pecans.