Salted Caramel Sauce Recipe

Step 1

Heat the sugar until it melts. In a high-sided non-stick saucepan, heat the sugar over low heat, stirring often. It will go lumpy, but slowly those lumps will melt away into a liquid that will slowly turn golden. Once the sugar is in liquid form, stop stirring and swirl the liquid sugar while the colour changes to a lovely amber colour. Keep an eagle eye on it at this stage, as it can turn to burnt sugar very quickly. If the liquid is turning amber, but there are still lumps of sugar, then take the pan off the heat and keep swirling the liquid to give a chance for those lumps to melt.

Step 2

Add the butter. Carefully add the butter in one go. It will bubble up but whisk continuously until it has thoroughly melted. Then remove from the heat.

Step 3

Add the cream. Pour in the cream, but be careful as it will bubble up again, but keep whisking, and the bubbling will die down. Please return it to medium-low heat, occasionally stirring, so that the caramel can thicken. This takes around 5 minutes.

Step 4

Add the flavourings. Remove from the heat, stir in vanilla extract and salt (to taste), and mix thoroughly to combine. Pour into a bowl and set aside to cool for 10 minutes.Serve warm or pour into a jar or air-tight container to store.