The Perfect Salted Caramel Sauce

Salted Caramel Sauce – great to top cakes, cheesecakes, puddings, desserts, to cover nuts in, and heaps of other uses. This is my go-to Salted Caramel recipe, and it will keep in the fridge a few days (it may need some warming up to return to that super runny texture). This is great to make to top a dessert or just to have ready for ice cream.

A lot of people have fears about making caramel, which is understandable given the ease of burning sugar and the injuries that can incur as a result of super hot sugar. Do be careful with this, and if really concerned, get yourself some heatproof gloves.

You don’t need a thermometer for this caramel, just a keen eye. Never leave the pot while it’s cooking, and avoid the temptation to stir too much and you’ll be set!

Upon adding the butter, you may find the butter/sugar split or the sugar begins to crystallise. If this happens, remove the pan from the heat and whisk rapidly to try to bring it back together. It can happen without any real reason sometimes. Stick with it a few minutes, but even I sometimes have to make a new one (even top pastry chefs regularly fail caramel!).

As an idea, you could drizzle this over cheesecake, these Banana Streusel Muffins, or try as a dip for something like these Soft Pretzel Bites!

The Perfect Salted Caramel Sauce

Makes: 1/2 Cup/about 100ml
Total Time: 10 Minutes

Ingredients

– 100g Granulated Sugar
– 45g Salted Butter
– 60ml Double Cream (Heavy Cream in the US)
– Good Pinch of Fleur De Sel/Flaky Sea Salt

Method

1. In a medium saucepan, over a medium heat, add the sugar and 1 tbsp water. Stir a little, but avoid letting the sugar climb up the side of the pan. It will look clumpy and crystallised but stick with it.
2. Once the sugar has turned amber in colour and is all melted, add the butter in one go and stir rapidly. It will froth a bit, so take care with this step! (see note about splitting/crystallising)
3. Let it cook for a minute or so on low heat before stirring in the cream (it will likely bubble a bit here). It should look like the classic caramel colour at this point. Let cook another minute before removing from the heat and stirring in the salt.
4. Allow to cool (I decant the caramel into a heat proof container to speed this process). It will thicken as it cools, use when ready/at the consistency you want!

This can keep in the fridge for a few days in an airtight container!