Salted Caramel Sauce

FinSkis Salted Caramel Sauce

You can’t beat a gorgeous caramel sauce to add a little indulgence to a dessert dish, throw in some Murray River Salt flakes (my preferred choice) and it’s transformed from normal to sublime!

This is another fabulous gift idea for Christmas, just make it a day or two prior to the day you will be handing it out.

Ingredients

2 cups white sugar

170g unsalted butter, at room temperature, cut into pieces

1 cup double cream (or a cream with at least 36% fat content)

2 tsp Murray River Salt flakes (or similar)

Tools of the trade

candy thermometer

Sterilised jar or several small ones

Method

Place the sugar into a large heavy based saucepan

FinSkis Salted Caramel Sauce

On a medium heat, let the sugar melt… Make sure you stand by it and not let it get too hot too fast or you will burn the sugar.  Stir with a whisk.

FinSkis Salted Caramel Sauce

Keep stirring so the sugar doesn’t stick

FinSkis Salted Caramel Sauce

Keep an eye on the colour once it’s melted

FinSkis Salted Caramel Sauce

 As soon as the sugar reaches a dark amber colour or reaches 175°C / 350°F with a candy thermometer, add the butter.

FinSkis Salted Caramel Sauce

The butter will cause the sugar to bubble up quite violently so be prepared.  Remove the pan from the heat and slowly pour in the heavy cream. Whisk until cream is incorporated and caramel is smooth.

Whisk in the salt flakes

FinSkis Salted Caramel Sauce

Pour into sterilised jars and keep in the fridge.

To use, heat the amount needed in a bowl and microwave. Do it in 5-10 second increments so as not the heat too quickly *it will be lava hot in no time if you aren’t careful!!*

Serve warm drizzled over ice cream, cakes or use as a dip for sliced fruit.

FinSkis Salted Caramel Sauce

Salted Caramel Sauce
Author: 
Recipe type: Sauce | Dessert
Cuisine: Modern
Prep time: 
Cook time: 
Total time: 
Serves: Lots
 
You can't beat a gorgeous caramel sauce to add a little indulgence to a dessert dish, throw in some salt flakes and it's transformed from normal to sublime!
Ingredients
  • 2 cups white sugar
  • 170g unsalted butter, at room temperature, cut into pieces
  • 1 cup double cream (or a cream with at least 36% fat content)
  • 2 tsp Murray River Salt flakes (or similar)
TOOLS OF THE TRADE
  • candy thermometer
  • Sterilised jar or several small ones
Instructions
  1. Place the sugar into a large heavy based saucepan
  2. On a medium heat, let the sugar melt... Make sure you stand by it and not let it get too hot too fast or you will burn the sugar. Stir with a whisk.
  3. Keep stirring so the sugar doesn't stick
  4. Keep an eye on the colour once it's melted. As soon as the sugar reaches a dark amber colour or reaches 175°C / 350°F with a candy thermometer, add the butter.
  5. The butter will cause the sugar to bubble up quite violently so be prepared. Remove the pan from the heat and slowly pour in the heavy cream. Whisk until cream is incorporated and caramel is smooth.
  6. Stir in the salt flakes
  7. Pour into sterilised jars and keep in the fridge.
To use
  1. Heat the amount needed in a bowl and microwave. Do it in 5-10 second increments so as not the heat too quickly *it will be lava hot in no time if you aren't careful!!*

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