Salted Caramel Sauce
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Cook Time
10 mins
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Total Time
10 mins
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Servings
500 ml
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Course
Dessert
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Cuisine
International
Salted Caramel Sauce
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This caramel sauce stays satiny smooth and can be eaten cold or reheated without separating
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Ingredients
- 150 gram caster sugar fine sugar
- 25 ml water
- 80 gram butter unsalted
- 150 gram brown sugar
- 80 ml golden syrup
- 350 ml cream
- 1/2 teaspoon salt flakes
Instructions
- Have all of the ingredients measured and ready before beginning. Caramel cooks quickly and there is no time to run off tho find missing ingredients
- Put the sugar into a pot with 25 ml water and swirl the pot to combine.
- Let the sugar caramelise till deep golden.
- Take off the heat and add the butter swirling till it starts to dissolve, then add the brown sugar, cream and golden syrup and put back on a low heat whisking till everything is dissolved.
- Bring back to a simmer and add 1/2 the salt flakes.
- Pour into a thick sided container to cool a little.
- Taste and add extra salt to taste.
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