Homemade Salted Caramel Sauce
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Makes a 385 ml jar
- Category: Sweet Treats
Description
Silky caramel sauce with a sprinkle of salt – ideal drizzled over ice cream, swirled into cheesecake, or bottled up as a sweet gift.
Ingredients
1 C (250 ml) sugar
¼ C (60 ml) water
40 g butter
1 tsp (5 ml) vanilla essence
½ C (125 ml) fresh cream
1½ Tbsp (22.5 ml) Cape Herb & Spice Atlantic Sea Salt
Instructions
Add the sugar and water to a saucepan. Cook over medium heat until the sugar dissolves and begins to caramelise. Avoid stirring; instead, swirl the pan occasionally. Brush the sides of the pan with a pastry brush dipped in warm water to prevent crystallisation.
When the sugar turns a light amber colour*, remove from the heat and carefully whisk in the butter, vanilla, and cream. Stir until the bubbling subsides, then add the Cape Herb & Spice Atlantic Sea Salt and mix until smooth.
Allow to cool completely before bottling in a clean, sterilised jar. Top the cooled caramel with an extra sprinkling of Cape Herb & Spice Atlantic Sea Salt just before sealing.
Notes
The window between perfectly golden and too dark is brief, so watch closely. Once the sugar deepens in colour, immediately remove it from the heat to avoid a burnt flavour.
If the caramel thickens too much, stir in a little more cream.
