Salted Caramel Sauce

madnad

Salted Caramel Sauce

Ingredients

  • 450g Caster Sugar
  • 170g Unsalted Butter (cubed)
  • 240ml Double Cream
  • 1 tablespoon Sea Salt Flakes

Directions

1. Ensure you have all your ingredients weighed and to hand, as once you start, the caramel cannot be left
2. Heat the sugar in a heavy bottomed sauce pan over a medium heat.
3. You can stir with a whisk, but once it has all melted, do not stir (stirring at this stage will cause sugar crystals to form and your sauce will be grainy)
4. You can swirl the pan to move the sugar around. Continue to cook until the melted sugar reaches a deep amber colour. If you are using a candy thermometer, you want the temperature to reach 180°C / 350°F
5. Turn the heat down and add in the butter a cube at a time, stirring until fully melted
6. Take off the heat and slowly pour in the cream, whisking as you do. Keep whisking until the cream is fully incorporated and the mixture is smooth
7. Finally, whisk in the sea salt flakes then leave to cool for 10 minutes
8. Pour the caramel into a jar and allow to cool until room temperature. Once cooled, the caramel sauce will keep in the fridge for at least a month

Note

This recipe makes approximately a pint of sauce.

It is great drizzled over ice cream, cake, cookies, cupcakes, or cheesecake.

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