Easy home-made salted caramel sauce. Perfect for drizzling over ice-cream, spreading between cake layers, or simply eating with a spoon.
Ingredients
- 1 cup caster sugar
- 90 g unsalted butter chopped
- 1/2 cup thickened cream
- 1 tsp sea salt flakes
Method
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Step 1Heat caster sugar in a large saucepan over medium heat. Stir constantly with a wooden spoon for 3 minutes or until sugar dissolves and is a dark golden colour. Be careful not to burn.
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Step 2Once sugar has melted, add the butter and stir until melted (about 2-3 minutes).
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Step 3Slowly drizzle in the cream. Allow the mixture to boil for 1 minute.
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Step 4Remove the saucepan from heat and stir in sea salt flakes.
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Step 5Set aside to cool before using.
Equipment
- 1 saucepan
Recipe Notes
Caramel can be stored in an air-tight container for 2 weeks in the fridge.
Recipe Reviews (2)
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