Salted Tahini Caramel Sauce

If theres one ingredient I love so much; it’s tahini. So versatile, it works in every scenario it’s put in. The slight nuttiness, creaminess and ability to thicken really gives body and character to many things that would otherwise be quite basic.

The combination of the tahini and the sugar that you bring to a dark amber creates a complexity that usual salted caramel sauce wouldn’t have. Use this as a sauce to pour over dessert, dip fruit into it, or use it as a component in dessert (caramel dark choc pie….)

Makes around 220-250g

Prep/cooking time: 15-20 mins

Ingredients

1 cup (200g) caster sugar

4 tbsps water

2 tbsps (28g) butter

2/3 cup + 2 tbsp (167g) double cream, warmed

2.5 tbsps (36g) tahini

1 tbsp flakey sea salt

1 tsp vanilla paste

1 tsp orange blossom (optional)

Method

1. Put the sugar and water into a pot on medium heat. Cook until a dark amber colour, do not stir, swirl the pot around if needed.

2. When amber, take the pot off the heat and whisk in the butter, be careful the mixture will foam.

3. Whisk in the warmed cream, tahini, flakey salt, vanilla and orange blossom (optional) until homogenous.

4. Pour into a clean jar, close and let cool completely before storing in the fridge. As it cools, it will thicken. You can also reheat for warm sauce or if you want it runnier.