Salted Caramel Sauce: Dee’s Recipe

It’s easy to make and is great drizzled over ice cream, milk shakes, gingerbread, cookies, frosting for cupcakes, cheesecake…and anything else you can think of….

2 cups granulated sugar
350gm unsalted butter, at room temperature, cut into pieces
1 cup double cream, at room temperature
1 tablespoon sea salt flakes

Start with a heavy bottom saucepan, heat the sugar over medium high-heat, use a wet (water) clean pastry brush to brush sugar crystals off inside of pan. When the sugar starts to melt, start whisking the sugar. The sugar will clump up, but keep whisking. It will continue to melt. When the sugar is melted, stop whisking.

Continue cooking the sugar until it reaches a deep amber color. Make sure you watch the pan very closely. This is where it is easy to burn the caramel. Then add butter and stir with a silicon spoon. Remove from heat and slowly pour in cream, whisk until it is a smooth caramel. Add salt and stir through. Taste as you add to your own taste.

Allow caramel to cool for about 10 minutes in the pan. Pour the caramel into a large jar and cool to room temperature. Put the salted caramel sauce in the refrigerator. Store the salted caramel sauce in the refrigerator for about a month. But it won’t last that long.

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