Salted Caramel Sauce
This gorgeous, velvety, buttery salted caramel sauce is so easy to make, you will never buy caramel sauce again! Although I snack on this sauce straight from the jar, there is a lot you can do with it. It's a great topping for a wide range of desserts- ice cream, coffee, hot chocolate, cakes. In short, you can put it on top of pretty much everything and it will taste amazing!
- 200 g granulated white sugar
- 76 g cold unsalted butter
- 4 tbsp water
- 115 g whipping cream
- 1 tsp vanilla extract
- 1/2 tsp salt
- In a deep saucepan, add the sugar and water. Cook over medium heat and do not stir.
- When the sugar has completely dissolved, you can swirl the saucepan over the heat, but do not use a spoon.
- Continue cooking until you have a nice amber color. As soon as you reach the desired color, take the pan off the heat and sugar tends to burn very quickly.
- Add in the butter and stir continuously. Once the butter is fully incorporated, add in the cream and vanilla extract and keep stirring until the foaming stops.
- Then, add in your salt and stir to combine.
- Pour into a jar and leave the lid open until completely cool.
- Once cool, pop the lid on and store in the fridge.
- Before you start making the sauce, make sure you have all your ingredients measured out and ready, as the process will be very quick.
- Make sure you keep an eye on the sugar as it melts as it could burn and develop a bitter taste.
- When you add the butter and cream, make sure they are cold, and straight out of the fridge. Adding these ingredients stops the cooking of the sugar and brings down the temperature.
- Adding the butter and cream will result in a lot of bubbling and steam, but don't be intimidated, keep stirring!
- Be careful as you stir as the sauce is very hot.
- The sauce can be stored in an air tight jar in the fridge for about 2 weeks. Although mine never lasts that long!
- If the sauce is too hard when you take it out of the fridge, leave it out for some time, or microwave for a few seconds before using.