Best Ever Salty Caramel Sauce
So a little while back a friend and I went to the theater, she needed a little night-cap after and the waiter insisted on bringing us a salted caramel profiterole.
It was love at first taste.
Since then, we’ve talked and talked about our love of the salty caramel and finally I decided it was time to whip some up myself.
There were so many recipes online that required constant stirring, with the thermometer, to get it just right. People, I’m here to tell you it doesn’t need to be that difficult.
Best Ever Salty Caramel Sauce
Prep time
Cook time
Total time
Serves: -
Ingredients
- 75grams unsalted butter
- 50grams brown sugar
- 50 grams castor sugar
- 50 grams golden syrup
- 125 ml double cream
- 1 teaspoon fleur de sel
Instructions
- Add all ingredients except the cream and salt to a saucepan and simmer until sugar is fully dissolved.
- Add cream and salt and continue stirring until fully mixed and salt is dissolved.
- Serve warm or refrigerate.
- Note: Once refrigerated it will thicken. Either way it tastes sensational.
OK so now that you’ve whipped up your salty caramel sauce what do you do with it?
I put it in a jar and refrigerate and then Lulu loves it drizzled over a little vanilla ice cream.
I’ve made a bread and butter pudding and served it warm with that. Fair to say there were no conversations among friends during the eating of that!
And most recently, I made a ‘no-bake’ vanilla cheese cake, I didn’t add all the filling ensuring the sides were higher than the cake, adding a layer of cooled salty caramel on top. OMG!
As you can also see, this would make a perfect addition to any little gift basket come Christmas time.
Enjoy
