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Friday, 31 August 2012

Salted Caramel Sauce


Recipe taken from http://www.sunnysideupsd.com/

1 cup white sugar
6 Tbsp unsalted good quality butter 
1/2 cup heavy cream
1 tsp sea salt, divided

Spread the sugar in a thin layer in a thick bottomed pan over medium heat. Leave undisturbed until the sugar around the edges starts to melt. Give the pan a swirl to redistribute the sugar. Repeat a few times. When most of the sugar has melted, you can give it a stir with a wooden spoon. When all of the sugar has melted and it is a dark golden amber color, remove from the heat.

When the melted sugar is off the heat, add the butter and stir. It will foam up. Stir until melted. Once the butter has melted entirely, pour in the cream and whisk/stir until you have a smooth sauce.

Stir in half the salt then allow to cool completely. Once cool, stir in the other half of the salt.


Can be store in a covered container in the fridge for about 2 weeks.

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