Description
Creamy, sticky and sweet Salted Caramel Sauce is one of the best things ever. It’s really easy to make and tastes great on everything!
Ingredients
Scale
- 165 g butter
- 200 g light brown sugar
- 150 ml double cream
- 1 tsp vanilla extract or sugar
- 1 ½ tsp sea salt
Instructions
- In a medium sized pot, add the sugar and butter, and melt over medium-high heat. Stir regularly, so no lumps forms.
- As soon as the sauce starts to bubble and boil and has reached an amber, light to dark brown colour (depending on your preference – see notes; it can take up to 12 minutes ), remove the pot from the stove.
- Immediately pour in the double cream, stirring continuously: Careful, it will steam and bubble up – but just keep stirring!
- When the sauce is mixed, stir a few more times over low heat. This helps melt any lumps that formed when the cream was added.
- Lastly, add in the sea salt and vanilla sugar /extract and stir well. Set the pot aside to cool to room temperature.
- If not using immediately, pour the caramel sauce into a jar, and place in the fridge.
Notes
- Depending on how dark and “strong” you want the caramel taste, you must melt the sugar and butter for longer, or let it reach a lighter or darker colour. Once the cream is added, the colour will not change much anymore. I went for a light and subtle caramel, but a dark caramel is yummy too.
- Making caramel is not very difficult, but still you must be careful not to burn yourself. Don’t leave the stove. If the caramel burns, you can’t really save it and you have to start over.
- This recipe makes about 500 g of caramel sauce. You can keep the sauce in the fridge for about a month – if it lasts that long.
- The salted caramel solidifies in the fridge, so if you want to heat it up again, do so in the microwave or over a double boiler.
- If you’re using flaky sea salt, you might want to add another ½ tsp of salt – taste-test before you add more salt though!
- I suggest not doubling the recipe, and instead making a few batches. You risk that the sugar doesn’t melt correctly by making such a huge amount.
