Now I know this is everywhere on the Internet at the moment and there are 101 different recipes out there but I have done you the good dead of testing a bunch of them out to find not only the best one but also an easy one to make.
Some were so complicated; I couldn’t even be bothered to give them a go. Now I love a challenge but I don’t want to have to work really hard for my treats and in return I don’t want you to have to work too hard either. I wanted salted caramel sauce and I wanted now!
And I wanted one that was soft all the time.
Now don’t get me wrong, this one does harden up a little in the fridge, which is where it should be kept as it is made with fresh cream, but I can still spoon it out if I want to and add it to a dessert. Or just eat it straight from the spoon. Don’t look at me like that 🙂 you’ll do the same because trust me this tastes amazing!
And if I want it at pouring consistency its so easy because I can spoon out what I want put it in a small container and microwave it for 30 seconds and tah-dah you have a slightly warm salted caramel sauce, at pouring consistency.
So far I have drizzled it over ice cream, coffee, homemade caramel macchiato anyone? The coffee drinkers will get that one! Dipped apple slices in and put it in the middle of banana muffins (recipe to come).
So I guess I had better put you out of your misery and just get on with giving you the recipe. As I already said this is not my recipe and I got it from Two Peas & Their Pod. It really was the best one I made, it was rich, creamy and sweet but not too sweet as to make you feel as though you have over indulged! And it had the right amount of salty kick to it.
- 380 grams caster sugar, (2 cups)
- 165 grams unsalted butter - at room temperature, (12 tablespoons)
- 240 millilitres double / heavy cream - at room temperature, (1 cup)
- 1 tablespoon Maldon sea salt - other brands work just as fine
- Heat the sugar over a medium heat. When it starts to melt whisk it. Even when it clumps up keep whisking it.
- Once its all melted STOP whisking, if you need to move the sugar around the pan, swirl it around gently by the handle of the pan.
- Now you have to keep your eye on the ball here, as the sugar is molten lava hot and can go from ready to burnt in the blink of an eye. It happened to me the first time!
- If you are using a candy thermometer, you want it to read just bellow 350F / 120C which is setting point. We want it to remain soft and not hit setting point.
- If you are doing it by eye, which is perfectly fine, just keep a close eye on the colour. You want the sugar to be a deep amber caramel in clolour, don’t allow it to get too dark.
- Take it off the heat when it’s either at temperature or at the correct colour.
- Add the butter and whisk it in. Once melted in add the cream slowly, and whisk it in until it is fully incorporated. This may take a little while but keep whisking and you will get there.
- Then whisk in the salt.
- Allow it to cool in the pan for 10 minutes.