Salted Caramel Sauce
SERVES
PEOPLE
PREP TIME
MINUTES
COOKING TIME
MINUTES
CUISINE
COURSE
Baking
Method
Put the caster sugar into a large pan over a medium heat and stir continuously until it turns into a rich caramel. You need to do this by eye but aim for a dark mahogany colour. If it is too light, the butter and cream will dilute any caramel flavour, and it will lack that slightly burnt sugar taste that makes this sauce so good.
When you are happy with the caramel, very carefully whisk in the cream to stop the cooking. Be really careful not to do it too quickly as the caramel has a tendency to spit. When you have whisked in the cream, add the butter bit by bit until it’s all incorporated and you have a smooth rich caramel.
Allow to cool to 37°C and then stir in the sea salt and mix so you get an even distribution. It is very important to allow the caramel to cool before doing this so that the salt crystals do not dissolve, and you then get that lovely crunch.
Ingredients
600ml (3x 200g jars)
450g caster sugar
125g unsalted whole butter (diced)
250ml double cream
10g Achill or Dingle sea salt (literally flower of the salt, the very mineral and not too salty top layer) or Maldon Sea salt.
Method
Put the caster sugar into a large pan over a medium heat and stir continuously until it turns into a rich caramel. You need to do this by eye but aim for a dark mahogany colour. If it is too light, the butter and cream will dilute any caramel flavour, and it will lack that slightly burnt sugar taste that makes this sauce so good.
When you are happy with the caramel, very carefully whisk in the cream to stop the cooking. Be really careful not to do it too quickly as the caramel has a tendency to spit. When you have whisked in the cream, add the butter bit by bit until it’s all incorporated and you have a smooth rich caramel.
Allow to cool to 37°C and then stir in the sea salt and mix so you get an even distribution. It is very important to allow the caramel to cool before doing this so that the salt crystals do not dissolve, and you then get that lovely crunch.
