Salted caramel is always a winning addition to desserts and bakes and is surprisingly easy to whip up at home. This salted caramel sauce recipe takes very little time to cook and can either be pour hot over ice-cream and puddings, or allowed to cool for use in other bakes (see my salted caramel brownies) and milkshakes. Of course, you can also just eat straight from the jar with a spoon if you are like one of my friends…not naming names!
The recipe below makes enough for one jarful of salted caramel sauce and should be stored in the fridge once cooled. It keeps for around a week.
- 75g salted butter
- 50g light brown sugar
- 50g golden caster sugar
- 50ml golden syrup
- 125ml double cream
- 1 tsp sea salt flakes
- Melt the butter, light brown sugar, caster sugar and golden syrup together in a small non-stick pan over a low heat. Cook very gently for 10 minutes or until it is starting to bubble and simmer slightly. Swirl the pan to mix the ingredients.
- Add the cream and the salt to the pan, swirling to ensure fully mixed and then cook for another minute on a low heat to warm the cream.
- Then remove from the heat and pour the caramel into a sterilised jar or into a jug for serving. It will be very hot but can be eaten straightaway (be careful not to burn yourself!) or allowed to cool and stored in the fridge for up to a week.
See my Salted Caramel Swirl Brownies for a great way to use this delicious salted caramel sauce.