How to make the perfect salted caramel sauce — theguardian.com

Salted caramel is one of those trends that came from nowhere, seemed daring for a bit (salt? In a sweet?), got all saucy with Nigella on the cover of a glossy magazine, and is now reduced to flogging overpriced milkshakes at my local multiplex, which presumably means its moment in the sun is over. But salted caramel could be as unfashionable as the sun-dried tomato and I’d still love it – once you’ve tasted that alchemic combination of bittersweet, toasty sugar, rich butter and salt, you can’t go back.

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