Recipe: Salted Caramel Sauce
There are recipes you make from time to time and then there are fridge staples, like this salted caramel sauce. If ever it has been a long day at the bakery I find myself prone to scooping a spoonful right out of the jar, but this sauce is best served warm over a freshly baked cookie topped with ice cream and a generous dose of this delicious salted caramel sauce.
The recipe is incredibly easy and quick to make, however you should be careful not to rush as whenever you are cooking with sugar you want to be careful not to splash and burn yourself (melted sugar is HOT!)
So take your time to prepare each ingredient before you start, read through the method, and get this delicious salty sauce underway.
Salted Caramel Sauce
Ingredients:
240 g (8 1⁄2 oz) caster sugar
90 g (3 oz) unsalted butter, cubed and chilled 120 ml (1⁄2 cup) thickened cream
1 teaspoon of salt
Method:
Start by placing the sugar in a medium saucepan over medium heat, stirring continuously with a heat-resistant spatula. Sugar clumps will form but eventually melt as you continue to stir (don’t worry, these will melt eventually!)
Once the sugar has melted, carefully stir in the butter, one cube at a time, until melted and combined. Be careful, the caramel will be hot and you don’t want the butter to splash!
Once the butter has melted (around 1 minute), slowly pour in the cream against the side of the saucepan. Be careful, as the caramel will steam as you do this.
Allow the caramel to bubble for another minute, stirring continuously.
Remove from the heat, add salt and stir. Allow the caramel to cool before placing in a glass jar to store in the fridge or enjoying on top of your favourite dessert.