Salted Caramel Sauce
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- Yields: 450 ml |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 10 mins
200 g unsalted butter
¾ C (160 g) castor sugar
150 g corn syrup
1 C (250 ml) thick cream
1 tsp (5 ml) vanilla extract
1 tsp (5 ml) Maldon sea salt to taste
Combine all the ingredients, except the salt, in a deep heavy-bottomed pot. Stir over medium heat for approximately 10 minutes. Remove from the heat and stir in the salt.
Serve with White Chocolate Cheesecake and Caramelised Macadamia Nuts. The sauce can also be stored in a sealed container or jar in the fridge for up to 6 months.
You can substitute the corn syrup with golden syrup but it will affect the flavour of the sauce.
Always use unsalted butter so that it doesn’t influence the flavour of the sea salt.