McCain Sweet Potato Fries
Salted Caramel Sauce
Ingredients for Salted Caramel Sauce
75g best-quality unsalted butter
50g soft light brown sugar
50g caster sugar
50 golden syrup
125ml double cream
1 teaspoon high quality salt flakes
For the Salted Caramel Sauce
1. Melt the butter, sugars and syrup in a small heavy based pan and let them simmer for 3 minutes, swirling every now and again.
2. Add the cream and half a teaspoon of salt (not table salt!) and swirl again, give a stir with a wooden spoon and taste (go cautiously so that you don’t burn your tongue) to see if you want more salt before letting it cook for another minute on the stove, then pour into a jug for serving.
For the Sweet Potato Fries
1. For best results cook from frozen. Ensure the fryer temperature is set to 175C, carefully fill the basket to the halfway point and deep fry for 3 minutes 45 seconds, shaking the basket halfway through the cooking process. Drain the oil from the basket for 10 seconds, decant into serving bowls and top as guided.