This salty, sweet and buttery sauce is such a crowd pleaser!. Make it a part of your culinary repertoire and serve it with cupcakes, ice cream, in a jar as a gift, drizzled over baked apple or pear, on cheesecake, pancakes or elevate banana bread by generously pouring it on before slicing the bread.
200g sugar
90g butter, cubed
120ml cream
5ml salt
Add the sugar to a medium saucepan and place it on medium heat so that it can melt and caramelise.
Do not stir the sugar as it will crystallise.
As it starts melting you may tilt the pan from side to side so that the sugar melts more evenly, but DO NOT stir at this stage.
Once the sugar has melted completely, add the butter. The mixture should bubble up at this stage.
Stir the butter with a small whisk until completely melted. If it looks as though the mixture wants to seize, whisk it vigorously. Keep whisking until it comes back together....it will!
Start adding the cream very slowly while whisking continuously. Be patient in adding the cream - too much at once and the mixture will also seize.
Once all the cream has been incorporated you should turn down the heat slightly and allow the mixture to boil for one minute, without stirring at all.
Remove the caramel sauce from the heat and add 2,5ml salt as a start. Taste, beware it is extremely hot, and adjust the salt to your liking.
Pour the sauce into a clean container and leave it to cool. The caramel will become thicker as it cools.
I love serving Salted Caramel with my Whole Orange Cake.....absolute heaven!!!
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