Updated: Aug 1, 2021
Salted caramel is the best! It can enhance the best of desserts and elevate their flavour. I have a jar full of salted caramel in my fridge at all times, just in case I'm in the mood for dessert and want it to go from delicious to mind blowing!
This recipe literally uses 4 ingredients and comes together in 15 minutes. It can be used to fill cupcakes, top scones, cookies, pies and enhance the flavour of pretty much any dessert. I know as a beginner, any kind of sugar work can be daunting, which is why I have given you simple steps and a video to show you all the steps to create this awesome sauce. But I guarantee that once you try it this way, you will never buy supermarket caramel sauce ever again, when you can make it a thousand times better.
I know a lot of recipes call for a candy thermometer. But because I know that a lot of people don't actually own a candy thermometer, I wanted to make this recipe accessible to everyone. What I love most about this recipe is that all the ingredients are already in our fridges at all times. Sugar? Got it. Butter? Yep. Double Cream? Mhmm.. Got that too. And Salt.... You bet. See. You got em all. No excuses not to make it now.
Frequently asked Questions:
How long can I keep this salted caramel?
This salted caramel can keep in the fridge in an airtight container for up to a month. But it won't last you that long.
My salted caramel came out really runny. What do I do?
If the salted caramel is hot then it will be runny. It solidifies as it cools and becomes a thick, golden delicious caramel. Perfect for topping cupcakes or using in salted caramel brownies. My favourite. I also use this salted caramel to top ice cream.
The salted caramel got really hard in the fridge, how can I fix that?
Before using the salted caramel again, place the jar in some hot water, or even scoop some caramel out of the jar and warm it up in the microwave before using it.
Can I double the recipe and make it all in one go?
I wouldn't recommend doubling the recipe. The sugar won't melt evenly and you may get uneven melting. Some parts may burn and others may not even get any heat at all. Better to make this in batches and also package separately too.
I can't handle all that salt, do I need to use it all?
No, of course not. Reduce the salt to your preference.
Preparation Time 15 minutes
Cook Time 15 minutes
Yields 1 cup
1 cup/ 200 grams sugar
6 tablespoons/ 90 grams butter
1/2 cup/ 120 ml heavy cream
3/4 teaspoon salt
Heat the sugar in a. saucepan, stir constantly on a medium heat. The sugar will melt and turn into an amber colour. Be careful not to let it go further than that because it will burn.
Once the sugar has melted, immediately add the butter and melt. Mix until combined. The mixture will bubble rapidly. Whisk well. Cook 1 minute without stirring. If the mixture splits, then remove from the heat, mix well and continue whisking until the mixture comes together.
slowly add the cream and whisk well. The mixture will bubble, so be careful. Allow the mixture to boil for 1 minute.
Remove the caramel from the heat and add the salt. Allow the mixture to cool slightly before using.
Pour the caramel into a jar and store in the fridge for up to a month.
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