Caramel Sauce with a Chai T’wist

At Madura we do love winter – this may seem easy for us to say whilst we are cocooned up in our estate located on the Northern NSW coastline – but we can attest we do have some cold brisk mornings here… every so often!
So rather than shy away from the cold, we embrace it; by putting the kettle on a little more of late and welcoming all the favourite things winter brings us – winter woollies, beanies, gorgeous scarves, crisp mornings, log fires, staying in bed for just a little longer and of course comfort food.
With this in mind – brownies, ice cream and cakes have been calling out, so we have listened and responded to their requests with…. warm, sticky, gooey wickedly delicious caramel sauce. Nothing beats a deliciously home created ‘real’ caramel sauce drizzled over your favourite desert.
There’s just something about caramel that soothes the soul and heart– it’s the colour, the smell, the taste, the texture that just gets us all to that ‘happy’ place. Caramel just makes everything it touches that little more special.
The best news is, there are endless creative ways to put your own personal flavour to it – we are obviously a tad partial to tea so combining the two together seemed a natural pathway and just one we had to take!

Gooey Decadent Chai Spiced Caramel Sauce

Ingredients

1 cup golden syrup
2 cups sugar
Pinch of fine sea salt
2 cups heavy cream
3 tablespoons unsalted butter, cut into chunks
1 tablespoon plus 1 teaspoon pure vanilla extract
4 x Madura Chai leaf infusers

Directions

Gently heat cream in a small saucepan until tiny bubbles form around the edges of the pan. Place infusers into the cream and remove from the heat and cover to steep and keep warm.
Combine the syrup, sugar, and salt in a heavy large saucepan. Cook over medium heat, stirring with a wooden spoon, until the mixture simmers around the edges.  Wash the sugar and syrup from the sides of the pan with a wet pastry brush. Cover and cook for 3 minutes. (Meanwhile, rinse and dry the wooden spoon for use again later.) Uncover the pan and wash down the sides once more. Continue to cook, uncovered, without stirring until the mixture reaches 150° C approx. about 15 to 20 min or until mixture begins to caramelise. When the caramel turns a medium tan colour, remove from the heat and stir in the butter chunks. Remove leaf infusers from the warm cream and gradually stir in; it will bubble up dramatically. Put the pan back on the burner and adjust the heat so that the mixture boils away gently – stir until smooth. Continue to cook, stirring occasionally, to about 110° C. Remove the pan from the heat and stir in the vanilla until smooth. Cool to room temperature before serving. Store in sealed container in refrigerator for several weeks.
Eat up we say – just maybe not too much, if you know what we mean.
Steep, eat and enjoy!
Want to find 5 suggested reads that may just go hand in hand with eating your much love caramel sauce recipe click here
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