Saffron Salted Caramel
10 strands of Argyle Australian Saffron
1/2 cup (100g) castor sugar
1/2 cup (100g) brown sugar
90g salted butter, room temperature cut up into 6 pieces
1/2 cup (120ml) heavy cream
1/2 teaspoon salt
Measure out cream into a jug or mug, and place saffron strands in to steep for at least 24 hours. If you don't have that much time, you can grind the saffron and add to the cream as a pwder and this will instantly disperse.
Heat castor and brown sugar in a medium heavy-duty saucepan over medium heat, stirring constantly with a wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn it.
Once sugar is completely melted, stir in the butter until melted and combined. Be careful in this step because the caramel will bubble rapidly when the butter is added (some kitchen gloves are a good idea!). If you notice the butter separating or if the sugar clumps, remove from heat immediately and vigorously whisk to combine it.
Once the butter has combined with the caramelized sugar, stir constantly as you very slowly pour in the saffron cream. The mixture will rapidly bubble when added. After all the heavy cream has been added, stop stirring and allow to boil for 1 minute. It will rise in the pan as it boils.
Remove from heat and stir in the salt. Allow to slightly cool down before using. Caramel thickens as it cools.
Place into an air tight jar or container and keep for up to 3 weeks in the refrigerator. Caramel solidifies in the refrigerator, so gently heat in the microwave or on the stove to desired consistency.
Enjoy on ice-cream, cheesecake, apple crumble,.. the possibilities are endless!