Salted Caramel Sauce
Crikey, this is truly a sweet treat of the highest. If, like me, you have a bit of a thing for salted caramel, making your own is super simple and quick too. Keep it in the fridge and drizzle it on everything. Every. Thing.
VEGETARIAN - GLUTEN FREE
Here's how you do it
1. Firstly, pour everything out ready to use as this is a very quick process that needs constant attention.
2. Pop the sugar in a small, thick bottom based pan and heat on a medium high heat until it starts to clump a little, knock the heat down to a medium heat and whisk until the sugar and the sugar crystals melt and it becomes a brown liquid (around 2 minutes), be very careful not to burn it.
3. As soon as the sugar has completely melted, remove from the heat and immediately add the butter, which will melt very quickly, stir carefully to avoid splattering as it will be very hot.
4. Now pop back on the heat briefly and add the cream to make it a pouring consistency once it has cooled. Whisk it all together until well mixed.
5. As it starts to bubble and rise up in the pan, remove from the heat, stir in the salt and allow to cool.
Caramel can become very hot. Melted sugar is actually hotter than boiling water, so be very careful. This is why I like to remove the caramel from the heat for adding the butter, to avoid it getting a little over excited.
Once bottled or jarred, this caramel sauce can be stored in the fridge for a week. Use it to dress our Salted Caramel Apple Galette or our Cinnamon Apple Pie, drizzle adoringly over ice cream or cake, cheesecake, add to coffee (man, oh, man), dip crisp apple slices into its wonderful gooeyness, or dip a teaspoon straight from the fridge. Or do it all!
- 200g white granulated sugar
- 90g salted butter
- 120ml of double or thick single cream
- 1tsp salt