What is there not to love about salted caramel sauce?! It can be used for all sorts of recipes – as a filling for cakes and macarons, as a topping for ice cream and desserts or as a gift for your loved ones in a nice decorated jar.
Please be careful when making this, the sugar will reach 170ºC + when you're making the caramel!
200g granulated sugar
90g salted butter, room temp
120ml double cream
1tsp sea salt
Special equipment needed
1. Cut the room temperature butter into small cubes.
2. Warm the cream slightly in a pan or the microwave.
3. Heat the sugar in a medium saucepan over a medium heat, stirring with a heat resistant spatula/wooden spoon. The sugar will form into lumps and then melt into a thick amber coloured liquid. Be careful not to let it get too dark – it will continue cooking because the sugar is very hot.
4. Once the sugar is completely melted, immediately add the butter a couple of cubes at a time. Stir the butter until it’s completely melted. Be careful because the caramel will bubble rapidly. If the butter separates from the sugar, remove the pan from the heat and whisk to combine it again.
5. With the pan on a medium heat, very slowly pour the cream into the caramel while stirring. Allow to boil rapidly for 1 minute.
6. Remove from the heat and stir in the sea salt.
7. Allow to cool before using. It will thicken as it cools.
8. Cover tightly and store for in the fridge for up to 1 month or in the freeze for up to 3 months. Warm up in the microwave / in a pan to the desired consistency.