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3
June
Salted Caramel Sauce
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.