- 125 g unsalted butter
- 250 g brown sugar
- 125 g thickened or double cream see notes
- 1/4 tsp salt see notes
Place the butter into a saucepan over a low heat. Allow it to slowly melt, while stirring occasionally.
When the butter has completely melted, add the brown sugar and the cream.
Increase the temperature to medium. Stir occasionally until the sugar has all dissolved.
Add the salt and give it a quick taste - add extra salt if required (be careful - it will be hot!).
Stir occasionally until the sauce begins to gently simmer and then allow to simmer for 2 minutes (still giving it the occasional stir). Remove from the heat and set aside.
Store in a sterilised jar for up to 2 weeks.
RECIPE NOTES & TIPS
Use unsalted butter so that you can adjust the saltiness of the sauce as you wish.
Dark brown sugar or light brown sugar are both fine to use.
I recommend using thickened cream, double cream or whipping cream (not light or pouring cream).
Adjust the size of the pinch of salt in the recipe according to the saltiness of the flavour you would like.
You can omit the salt entirely for a plain caramel sauce.
The sauce will continue to thicken on cooling.
Store homemade salted caramel sauce in a sterilised jar in the fridge for up to 2 weeks.Warm it up slightly before using (*as it sets hard in the fridge).
Alternatively, you can freeze the caramel sauce for up to 3 months.
Calories: 190kcal | Carbohydrates: 21g | Protein: 1g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 37mg | Sodium: 11mg | Potassium: 36mg | Sugar: 20g | Vitamin A: 415IU | Calcium: 27mg | Iron: 0.1mg