Sauces
International
InternationalSalted Caramel Sauce
A buttery, glossy salted caramel for drizzling over ice cream, brownies and apple tart. Basic melts brown sugar and butter into a quick toffee sauce, Better cooks a proper wet caramel with cream, and Ultimate builds a deep dry caramel finished with crème fraîche, vanilla seeds and fleur de sel.
Vegetarian
Gluten-free
Nut-free
Budget version
A fuss-free toffee sauce of brown sugar, butter and cream melted together in one pan.
Per serving£0.25
Total cost£1.00
Time8 min
Ingredients for 4
- 100 g soft brown sugar
- 50 g butter
- 100 ml double cream
- ½ tsp sea salt
Method
- Melt the brown sugar and butter together in a saucepan over a medium heat, stirring until combined.
- Pour in the cream and bring to a gentle bubble, stirring constantly.
- Simmer for two to three minutes until slightly thickened, then stir in the salt.
- Cool for a few minutes before pouring; it will thicken further as it stands.
Equipment
The three ways, side by side
Budget
A fuss-free toffee sauce of brown sugar, butter and cream melted together in one pan.
Better
A proper wet caramel, cooking white sugar to a deep amber before whisking in butter and cream.
Ultimate
A chef's dry caramel taken to a bittersweet amber, enriched with crème fraîche, vanilla seeds and butter, and finished with fleur de sel.