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Who doesn’t love a bit of caramel? I’m a real fiend for salted caramel sauce and today I want to share with you how you can make it in under 10 minutes! It keeps for days and days in the fridge too, if yours lasts that long!
salted caramel sauce
- 175 g brown sugar
- 300 ml double cream
- 50 g butter
- 1/2 tsp of salt Fleur de Sel ideally
Weigh out all of your ingredients and throw them all in a saucepan. Better yet weigh it in the saucepan to save on the washing up!
Cook on low, stirring until the sugar and butter has melted. This should only take a couple of minutes.
Turn the heat up to medium-high and then leave it for a few minutes to bubble up, but not boil over. This should only take about 2-3 minutes and you’ll be left with a thick golden syrupy sauce.
When this has finished just turn it off the heat and leave it to cool for 5-10 minutes before you serve it.
Step by step images for my salted caramel sauce:
I like to make this in advance, cool it and then I leave it in the fridge until we want to use it. This is ideal for re-heating on the hob or even in the microwave. Sometimes I use this salted caramel sauce in recipes and it goes great on the top of Christmas pudding, brownies, ice cream and much more. It is salty, without being overpowering, and it has a lovely glossy sheen to it. I love to put my salted caramel sauce in a plastic squeezy bottle once it has cooled. This is ideal for easy distribution or even applying just a few blobs on a piece of cake or a cookie.
Products I use to make my salted caramel sauce:
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Looking for something different to serve your salted caramel sauce with?
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