Salted Caramel Sauce
A rich and decadent salted caramel sauce that elevates your desserts with its sweet, creamy flavor balanced by a hint of salt.
Ingredients
Main Ingredients
- 200 g granulated sugar
- 90 g salted butter, cut into pieces
- 150 ml double cream
- 1 pinch sea salt
Instructions
Cooking
- Put the sugar into a medium heavy saucepan and cook over medium heat, stirring constantly with a balloon whisk, for about 10–15 minutes until melted and caramelised (it will go lumpy first, then melt into a deep amber). Watch closely so it doesn’t burn.
- When melted and bubbling around the edges, carefully add the butter (it may splutter). Stir constantly until bubbling and fully combined.
- Slowly pour in the cream and add the sea salt, stirring gently until just combined. Turn off the heat and let cool in the pan for about 20 minutes, stirring a couple of times as it cools.
- Once cooled, stir again, then pour into a jar or airtight container. Refrigerate for up to 2 weeks. To serve, microwave in a microwave-safe bowl/jug on medium in 10-second intervals until warmed to your liking, then drizzle over desserts.
Notes
To store salted caramel sauce, transfer it into an airtight container or a glass jar with a lid. It can be kept in the refrigerator for up to two weeks, retaining its rich flavor and smooth texture. Avoid leaving the sauce at room temperature for extended periods to ensure its quality and food safety.