Salted Caramel Sauce. Deep and rich caramel flavour is just amazing.
Salted Caramel Sauce | youcanbakethis.com | Photography: MavrenLee Photography

The first thing you should know is – no candy thermometer required! Just a saucepan, sugar, cream & salt. Once you’ve made this you will honestly use no other recipe – trust me!

Alright, this caramel sauce…  It’s soooo good…. It really is the most delicious caramel or butterscotch sauce. It has a deep caramel flavour, a wee bit salty, smooth with a hint of creaminess… I literally make 20 to 30 jars of this at Christmas, because if I don’t give it to friends and family with their Christmas present then I’m pretty much dead to them. Seriously. I’ve had looks… And I have friends that give me back the empty jars, which to them means “this is my re-order – get cooking”!  So I am pretty much constantly making this caramel sauce for some reason or another.

Salted Caramel Sauce. Deep and rich caramel flavour is just amazing.
Salted Caramel Sauce | youcanbakethis.com | Photography: MavrenLee Photography

And my husband loves to have a teaspoonful or two each night as a sneaky TV watching treat. So I dare not make it for someone else and not have left overs in a jug in the fridge for him. But then, is it so bad to have it in the fridge all the time? I don’t think so…

This caramel sauce will keep in the fridge for quite a while, but I say a month just to be safe. It won’t last a month though…!

Baking Tip:

I’m going to take you through the method in more detail here so that the recipe isn’t 10 pages long! It’s not hard by any means, but you need to get the method down pat to get it right.

Use a medium size saucepan and put it on medium heat. Sprinkle about 2 tablespoons of the sugar on the bottom of the saucepan. When you see it start to melt, tip the pan from side to side to move the sugar around. Keep adding tablespoons of sugar at a time and keep tipping the saucepan from side to side, moving the sugar around the bottom of the pan. You want to keep moving the sugar so that the sugar that hasn’t melted will melt and also so that it doesn’t burn.

Salted Caramel Sauce. Amazing dark, rich caramel flavour
Salted Caramel Sauce | youcanbakethis.com | Photography: MavrenLee Photography

Once all of the sugar has melted keep the saucepan on or near the heat, moving the pan from side to side to keep the sugar moving. You want the sugar to get to a nice dark golden colour. I liken it to the colour of treacle.

When the sugar is the colour of treacle, add the cream all at once. You will probably find that the sugar will seize and go into a big lump on the bottom of the saucepan. Don’t Panic!! This happens pretty much every time I make it. Turn the heat down to relatively low and move the saucepan occasionally to keep the mixture moving. You want the mixture to come back to the boil, but watch the pan, you don’t want it to boil over, which it will do if you leave it!

After a few minutes of swirling the mixture on the heat you will find that the sugar will have incorporated back into the hot cream. Add the salt and cook for a further minute or two.

Pour into a jar or jug and enjoy!! Go on – eat it off the spoon, I won’t judge you… winking-face_1f609


Salted Caramel Sauce

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Credit: www.youcanbakethis.com

Ingredients

– 1 cup caster / superfine sugar
– 300mls / 10oz cream (thickened or thin is fine)
– 1/2 teaspoon salt

See Baking Tip for detailed instructions.
Use a medium size saucepan and put it on medium heat. Sprinkle about 2 tablespoons of the sugar on the bottom of the saucepan. When you see it start to melt, tip the pan from side to side to move the sugar around. Keep adding tablespoons of sugar at a time and keep tipping the saucepan from side to side, moving the sugar around the bottom of the pan.

Once all of the sugar has melted keep the saucepan on or near the heat, moving the pan from side to side to keep the sugar moving. You want the sugar to get to a nice dark golden colour, like the colour of treacle.

Add the cream all at once. Turn the heat down to relatively low and move the saucepan occasionally to keep the mixture moving. Bring back to the boil.

After a few minutes of swirling the mixture on the heat you will find that the sugar will have incorporated back into the hot cream. Add the salt and cook for a further minute or two.

Makes approximately 500mls / 17 fluid ounces of sauce.

Use on cakes, puddings, ice cream, pies, brownies… pretty much everything!

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7 thoughts

  1. How much came caramel sauce does this recipe make? Also do you have a recipe for making multiple jars of sauce? Thank you for posting all your recipes…really appreciate! Dorothy

    1. Hi Dorothy, thanks for your questions and I’ll update the recipe with the quantity that this recipe makes. This recipe makes around 500mls of sauce. If I’m making batches of this sauce I’ll double the recipe and then do batches of that amount. Let me know if you make more than double, I’d be interested to know how you go! Thanks for reading, Laurel x

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