Homemade Salted Caramel Sauce
If there’s just one sauce you need to know how to make it’s Salted Caramel. You can pour salted caramel over ice cream, cakes, use it as a dipping sauce, there’s always a way to use salted caramel :). The first time I learned to make salted caramel I was taught to use a thermometer to get the exact, perfect consistency. However, awhile ago I came across an easy recipe on the Jamie Oliver website for a caramel sauce which didn’t need a thermometer. I slightly adapted the recipe to make it perfect for me 🙂
Salted Caramel Sauce
Start by pouring your water into a sauce pan.
Add your sugars.
And bring to a boil.
You want to get a nice golden brown colour.
Add in the butter and whisk until incorporated.
Add your heavy cream.
Followed by vanilla extract. Can you see the little speckles of vanilla in the photo? That’s because it’s my homemade vanilla extract.
Give it all a stir and make sure it’s all incorporated.
Add in the sea salt and give it another stir.
Leave to cool. Once cooled you can transfer it to a (sterilized) jar.
If the caramel is too thick after cooling you can use some water to thin it out. If you want a more fudge like caramel you can boil the caramel a little longer. Be very careful with that though, the caramel will thicken really quickly if you put it back on the heat again. The caramel can be kept in the fridge for about 2 weeks.
You can pour the caramel onto ice cream, cakes, cupcakes, brownies, into some hot chocolate, the possibilities are endless!
Try it out and let me know what you think. Tag me or use #bakecakies so I can see what you’ve come up with!
SAVE PIN: http://pin.it/DP7kXqN