Salted caramel sauce

Salted caramel sauce

By
From
Treats
Makes
500 g
Photographer
Danielle Wood

This intensely sweet, salty and buttery caramel takes a bit of practice, but it is well worth mastering. Pour it warm over ice cream, whip it into buttercream or use it to make brownies or truffles.

Ingredients

Quantity Ingredient
250g caster sugar
50g butter, melted
300ml double cream, warmed
1-2 teaspoon flaky sea salt

Method

  1. Heat the sugar in a large saucepan (a silver-coloured saucepan is best as you need to check the colour of the sugar as it melts) over a medium heat. Once the sugar starts to melt, swirl and push the sugar into the liquid areas of the pan using a wooden spoon, but without stirring. After about 10 minutes, or once the sugar is completely melted and dark amber in colour, remove the saucepan from the heat.
  2. Whisk in the melted butter followed by the warmed cream (be careful, as the mixture can splash up). If the sugar solidifies, return the pan to a medium heat until the mixture is liquid again. Stir in the salt.
  3. Pour the mixture through a sieve to remove any lumps of sugar into a heatproof bowl, and leave to cool before covering and chilling. Keep for up to a week in the fridge.
Tags:
Treats
April
Carter
gift
handmade
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