Sweet Essentials: Salted Caramel

This simply has to be one of the greatest food pairings of all time – the sweetness of caramel is cut and skilfully tempered with the use of salt. At my Sweet Studio in Melbourne we make 80 litres (21 gallons) of the stuff a week and the job has got so big that we now have a machine to take care of all the hard work. This recipe is as close as possible to the one I make in the shop and I have developed it to work in your kitchen at home. Once you have mastered this you can easily whip up a few of my amazing Chocolate and salted caramel tarts with caramelised hazelnuts, plus you can drizzle, spread and scoop your way to baking success.