There’s not much to say about this delicious Salted Caramel Sauce, except Yum! Use as a topping for ice cream or incorporate as an ingredient for ice cream, cheesecake or tarts. Whichever you choose, this sauce will become a staple for anyone who loves the salty and sweet combination.
Salted Caramel Sauce
There's not much to say about this delicious Salted Caramel Sauce, except Yum! Use as a topping for ice cream or incorporate as an ingredient for ice cream, cheesecake or tarts. Whichever you choose, this sauce will become a staple for anyone who loves the salty and sweet combination.
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Ingredients
- 2 Cups Castor or granulated sugar
- 12 Tbsp Unsalted Butter Softened to room temperature and cubed
- 1 Cup Fresh Cream
- 1-2 Tbsp Fleur de Sel / Maldon Sea Salt flakes
Instructions
- Prepare all your ingredients and set aside near the stove to ensure they're at hand when needed
- Add the sugar to a large heavy bottom pot/pan and jiggle to create an even layer. Heat on medium heat until the sugar starts to melt*. Do not stir but feel free to swirl the pot once you see the sugar starting to melt to ensure all the sugar melts evenly
- Keep an eye on the temperature as you don't want the caramel to burn*. It can go from perfectly deep amber to burnt in seconds so keep a close eye. Remember to swirl the pot every now and then to ensure all the sugar is melted and there are no clumps
- The darker the caramel the more flavour. The lighter the more sweet and less caramelly it will be.
- Once the sugar reaches a deep amber colour, start adding the butter a few cubes at a time while stirring, until it is all added and melted. Continue stirring until it is fully incorporated. This may take a few minutes due to the temperature difference but be patient and keep stirring
- Next, remove the pot from the heat and slowly pour in the cream while whisking. The sugar might clump up a bit due to the temperature difference, but just place it back on the heat to help the cream warm through. Continue whisking until the cream is incorporated and the caramel is smooth
- Finally, whisk in the salt flakes. 1 to 2 tablespoons depending on your taste
- Carefully pour the sauce into a heat safe glass jar and let cool for around 15 – 20 minutes before covering and storing in the fridge until needed
- Tip: The sauce will thicken in the fridge while stored. If it's too thick to drizzle or pour, remove from the fridge around 15 – 20 minutes before serving. If it's still too thick, place the jar in a bowl of hot (not boiling) water for a few minutes. This will help the caramel to soften to a pourable consistency
Notes
*Making caramel is a strange process. For the first few minutes nothing seems to happen, then it turn from white to brown very quickly. Keep an eye as the last stage can happen so quickly it burns. Burnt caramel can’t be fixed.
Important Tip: Make sure that your butter and cream are fully at room temperature. The caramel can seize if the temperature difference is too great. If this happens just heat gently until everything is incorporated, but starting with room temperature ingredients is the best option
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