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
Better version
A proper wet caramel, cooking white sugar to a deep amber before whisking in butter and cream.
Per serving£0.48
Total cost£1.90
Time15 min
Ingredients for 4
- 200 g caster sugar
- 60 ml water
- 90 g butter , cubed
- 120 ml double cream , warmed
- 1 tsp sea salt flakes
Method
- Heat the sugar and water in a heavy-based pan over a medium heat, swirling but not stirring, until the sugar dissolves.
- Boil without stirring until the syrup turns a deep amber, watching closely so it does not burn.
- Take off the heat and whisk in the butter a few cubes at a time; it will bubble up vigorously.
- Slowly pour in the warmed cream, whisking until smooth, then stir in the salt.
- Return briefly to a low heat if needed to dissolve any set sugar, then cool before serving.
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.