Salted Caramel
A smooth, buttery salted caramel sauce made from caramelised sugar, butter and cream, for drizzling, dipping and baking.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Makes
- about 1 cup (290 g)
From Sally's Baking Addiction, by Sally McKenney
Ingredients
- 200 g granulated sugar
- 90 g salted butter, at room temperature, cut into 6 pieces
- 120 ml heavy cream, at room temperature
- 1 tsp salt
Method
- Heat the sugar in a medium heavy-based saucepan over a medium heat, stirring constantly with a heatproof spatula or wooden spoon. It will form clumps, then melt into a thick, amber liquid. Don't let it burn.
- As soon as the sugar has completely melted, stir in the butter until melted and combined. Take care, because it will bubble up rapidly. If the butter separates or the sugar clumps, take the pan off the heat and whisk vigorously until it comes back together, even if that takes 3–4 minutes, then return it to the heat.
- Once the butter is combined, cook for 1 minute without stirring.
- Very slowly stir in the cream. It will bubble up rapidly. Once it's all in, stop stirring and let it boil for 1 minute. It will rise in the pan.
- Take off the heat and stir in the salt. Let it cool slightly before using. It thickens as it cools.
Notes
- Kitchen gloves help if you're nervous about splatters.
- Store tightly covered in the fridge for up to a month. It sets solid when cold, so reheat in the microwave or on the hob to the consistency you want.