Salted Caramel Sauce. Not only is it one of the most delicious things on the planet, it’s also so handy to have around to pour, dip and scoop.
I’m posting this on it’s own so that whenever I post a recipe that uses Salted Caramel, I can link straight back here to this recipe. I’ve used it recently in an upcoming Snickers Cookie recipe, I frequently use it in buttercream to flavour it, as well as for filling cakes (use an icing dam to stop overflow!) and drizzling on the tops and sides of cakes.
This goes perfectly with my Best Ever Chocolate Cake, and I recently used the two together to make a pinky bar flavoured cake!
Caramel is simple but so easy to get wrong. Keep watch! This isn’t a recipe for multitasking! It is a fairly thick sauce which is great to use warmed up – then sets a little so you don’t end up with too much of mess. If you’re looking for a thinner sauce adjust the amount of cream.
Salted Caramel Sauce
2 cups sugar
250g butter, cubed
1 cup cream, warmed
1-2 tsp salt
In a medium to large pan, heat your sugar over a high heat, stirring constantly.
The sugar will begin to melt and stick together in clumps, don’t worry! Perservere – in time it will start turning a dark, golden brown.
Once all your sugar is melted and your caramel is looking smooth and a golden amber colour, add in your butter quickly. Caramel can go from just right to burnt in seconds, this is a time to work quickly and make sure your butter is ready to go!
When your butter is completely melted, slowly and carefully drizzle in your warm cream while mixing. It will bubble like crazy, keep stirring but be aware of hot steam.
Once your cream mixture is all mixed in, remove from the heat and add 1-2 tsp of salt, then allow to cool.
If you’re unsure how salty you like your caramel, start with 1. You can taste it by removing a teaspoon full and allowing to cool for a few minutes.
This sauce can be stored in the fridge for up to two weeks, just warm before using.