Salted Caramel Sauce
With only four ingredients, salted caramel sauce is very easy to make. You can use it for garnish on cakes and brownies or drizzle it over vanilla ice cream. If you prefer to make a normal caramel sauce, simply leave out the salt. The sauce keeps well up to 1 month in the fridge when stored in an air-tight container.
Ingredients
200 g sugar
250 ml double cream
20 g butter
1 tsp salt
Method
Pour 250 ml double cream into a small saucepan and heat up on low heat.
Heat a frying pan to medium heat. Evenly spread half of the sugar (100 g) over the bottom of the pan and let melt. You can use a wooden spoon to move the sugar around to speed up the melting process.
When the first batch has melted, spread the other 100 g of sugar evenly and let melt as well. The colour of the sugar should start turning light brown. Keep stirring to prevent the sugar from burning.
When all sugar has melted and turned into a darker brown, take the pan off the heat. and slowly stir in the warm cream. The mixture will start bubbling. Keep stirring to get an even mixture.
Lastly, mix under 20 g butter and 1 tsp salt until all dissolved.
Fill salted caramel sauce into a jar, close the lid and let cool down. If stored airtight, the sauce can keep up to one month when refrigerated.
Enjoy!
