Homemade Salted Caramel Sauce
This recipe is the perfect balance of rich, buttery sweetness and a hint of salt, enhancing a variety of desserts with a gourmet touch that store-bought versions can't match.
Ingredients
- 120 g Sugar
- 80 g Unsalted Butter
- 120 ml Double Cream
- 1/2 tsp Salt
Instructions
- Over a medium heat, melt the granulated sugar and stir constantly with a heat-resistant spatula or wooden spoon as the sugar melts.
- Be patient with this step as it will take a while for the sugar to melt.
- Once the sugar has completely melted and reached a deep amber colour, add the unsalted butter. Stir until the butter is fully melted and incorporated. Then remove from the heat.
- Add in the double cream while continuing to stir. The mixture will bubble up so pour the cream slowly and carefully. Stir until the cream is fully mixed in and the caramel is smooth.
- Add in the salt and mix into caramel.
- Let the caramel cool in the saucepan for a few minutes, then transfer it to a glass jar or container. Allow it to cool completely before using or storing. The caramel will thicken as it cools.