There’s something about homemade salted caramel that warms the soul. It’s the perfect balance of salty and sweet. It’s so satisfying to make yourself. It’s liquid gold.
And aside from just eating your homemade caramel with a big spoon (I wouldn’t blame you), this sauce pairs so well with all sorts of treats – brownies, cakes, cupcakes, cookies, cheesecake, apple crumble, ice cream. You name it!
All you need is four ingredients, a saucepan, a wooden spoon and a glass jar of two to store your sauce.
Super simple and super delicious.
Your salted caramel sauce will last for up to one month in the fridge, in an airtight glass jar. It will solidify in the fridge, so when you come to use it, just pop your jar in the microwave for 10 seconds at a time until you get the consistency you’re looking for.
300g granulated sugar
160g butter, room temperature
200ml double cream
1 tsp salt
1. Start by pouring the sugar into a heavy-duty saucepan over a medium heat, stirring it constantly with a silicone spatula of a wooden spoon as it begins to melt. The sugar will start to form clumps, but don’t panic. Keep stirring until the sugar melts into a thick, deep amber liquid. Be very careful, as the sugar can burn quickly at this stage. Don’t be tempted to turn the temperature up to speed up the process – if your sugar is too hot, your caramel will end up bitter.
2. Once all the sugar is melted, immediately add the butter. Again, be careful. The mixture will bubble rapidly when it’s added. Stir until the butter has melted.
3. Slowly stir in the cream until fully combined. Allow the sauce to boil for 30 seconds then remove from the heat.
4. Add the salt, give the sauce another mix and set it aside to cool for 10-15 minutes in the saucepan before pouring into your glass jars. Or devour it straight away…the choice is yours!
What would you use caramel sauce for? Drop me a comment below!