- Egg free
- Gluten free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- Vegetarian
Perfectly sweet and salty, this salted caramel sauce recipe adds the finishing touch to all kinds of desserts.
- Makes1, makes 1 cup
- Cook time15 minutes
- Prep time10 minutes, + cooling & 3 hours chilling time
Ingredients
- 3/4 cup (165g) caster sugar
- 75g chilled butter, chopped
- 1/3 cup (80ml) thickened cream, at room temperature
- 1/4 tsp sea salt flakes
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.
Step 2
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.
Step 3
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.
Recipe tip
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
