Perfectly sweet and salty, this salted caramel sauce recipe adds the finishing touch to all kinds of desserts.
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Place sugar and 1/2 cup (125ml) water in a saucepan over low heat. Cook, stirring and brushing down the side of the pan with a wet pastry brush occasionally, for 5 mins or until sugar dissolves. Increase heat to high. Bring to the boil and cook, without stirring, for 10-15 mins or until dark golden in colour.
Carefully add the butter and cook, stirring, for 2-3 mins or until butter melts and the mixture is combined (the mixture will bubble). Stir in the cream and salt until well combined. Set aside for 5 mins to cool.
Transfer sauce to a heatproof jug or bowl. Carefully cover the surface with plastic wrap and set aside to cool completely. Place in the fridge for 3 hours or until sauce thickens.
COOK. STORE. SAVE.
Clever storage: Keep caramel sauce in an airtight container in fridge for up to 3 weeks or freeze for up to 3 months.
Use it up: Make a batch of Basic Scones with the remaining butter, and whip the remaining cream to serve with them