Salted caramel sauce

Salted caramel sauce

By
From
Cantina
Makes
300 ml
Photographer
Chris Middleton

Salt and caramelised sugar are a perfect match and reminiscent of the Latin dulce de leche and Mexican cajeta. It’s great on an ice cream sundae or drizzled over chocolate muffins or pancakes.

Ingredients

Quantity Ingredient
145g caster sugar
180ml pouring cream
1 1/2 teaspoons sea salt

Method

  1. Sprinkle the sugar over the base of a medium saucepan. Gently heat over low, until the sugar begins to caramelise. Swirl the sugar to help create an even caramel.
  2. Gradually add the cream, stirring continuously, to make a smooth sauce. Add the salt and stir until dissolved. Strain through a fine-mesh sieve.
  3. Store in an airtight container in the refrigerator for up to 1 week.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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