Salted caramel sauce is an every-now-and-again treat that I will make when I’m feeling like a forbidden treat. I like to keep a batch in the fridge to drizzle over apples or ice cream. I don’t indulge in this too often, but when I do it satisfies that need for comfort that only comes from this kind of sweet treat. You can buy caramel sauce in a tin, but I have never liked the taste of it.
Adult supervision required- when working with hot sugar it has a tendency to bubble very vigorously. Please use your wits to ensure no mishaps
Salted Caramel Sauce
- 200g white sugar
- 100g salted cubed and at room temperature butter
- 125ml cream at room temperature (36% fat) or 60g Double cream (47% fat)
- 100ml cream to thin it down should it be too thick
- 1 teaspoon salt – maybe 1/2 tsp taste first and add more if needed
- In a heavy based medium size saucepan add the sugar to pot and put on medium heat. Using a wooden spoon, stir sugar until it’s clumpy and starts coming together. Soon after this stage is reached you start to think you’re wasting your time, keep going. Don’t give up, you’ll thank me later. The sugar eventually melts and starts to turn a caramel colour. Be careful it doesn’t burn because your sauce will be bitter. Use your judgement here. If it looks burnt, it probably is. Add the butter and keep stirring until incorporated. When you add the butter it will boil up vigorously, if you are nervous use gloves. Stop stirring and let it bubble for about 30 seconds. Remove from the stove and add the cream. Again, be careful of the vigorous bubbling. Stir until incorporated. Add the salt and taste to see if you are happy with the desired saltiness. Switch off stove and leave to cool. Once cooled store in airtight jar in fridge. It will thicken when cooled.