Is there anything more indulgent than a salted caramel? 

It goes with anything, add it buttercream to make a deliciously rich gooey frosting, fill cupcakes with it to surprise and delight your diners. Top of brownies, rocky roads millionaire shortbread, add it on ice cream, the list literally goes on and on. 

There are a few different methods of making caramel sauce, and a few pitfalls to watch out for, you don’t want to burn the sugar, as it creates a bitter taste and not that smooth creamy buttery flavour. You also don’t want the sugar to clump together when you add the cream. The main cause of this is the sudden temperature change when the cold cream hits the hot sugar mixture. 

All that being said, I find this recipe the most foolproof, it always yields great results.

You’ll need to prepare and measure your ingredients before you start, so you can easily add the next ingredients at the right time. 

Ingredients 

• 240g sugar

• 85g butter, room temp cubed 

• 120g double cream 

• 1 tbsp water 

• ½ tsp salt

Method

1. Add the sugar and water to a deep sauce pan, and set over a low-medium heat 

2. Stir occasionally until the sugar has melted, the sauce should be a deep brown, thin consistency. Don’t let the mixture boil 

3. Remove from the heat, add the butter and stir until the butter has been incorporated. The mixture will bubble a lot as you do 

4. Next, slowly pour in the cream whilst continually stirring and add the salt 

5. Pour the sauce into a jar or an air tight container, the sauce will thicken once cooled. 

Notes:

• The sauce will keep in the fridge for up to a week in an air-tight container.

• To make a thicker sauce, you can reduce the amount of double cream