Homemade Salted Caramel Sauce
Sweet, salty, and so simple! This homemade salted caramel sauce is a game-changer. Drizzle over ice cream, cakes, or just eat it with a spoon. You won’t regret it!
Equipment
- Glass Jug
Ingredients
- 300 g caster sugar
- 120 ml water
- 60 g unsalted butter at room temperature
- 120 ml double cream
- 1 tsp salt
Instructions
- Place the sugar and water in a pan and over medium heat allow to melt swirling occasionally.
- Allow to simmer until it turns a golden caramel colour then add the butter and stir quickly – do not be alarmed as it will bubble vigorously.
- Place back onto the hob on a medium heat just for one minute then whisk in the salt.
- Allow to cool for 30 minutes then store in a glass jar. It will keep for two weeks in the fridge.
Notes
- Be cautious when adding the butter— it will bubble up!
- You can store it for up to two weeks, but it never lasts that long in our house.
- This sauce is also perfect for dipping churros or doughnuts.