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Salted Caramel Sauce
Author: Kitchen Nostalgia
  • 1 cup sugar 200 g
  • 3/4 g stick butter 90
  • 1/2 cup heavy cream
  • 1 tsp salt or to taste
  1. In a heavy-bottomed 3-quart saucepan, heat sugar on moderately high heat. Stir with a wooden spoon (because sugar sticks to the metal spoon).
  2. As soon as all of the sugar crystals have melted and the liquid sugar is dark amber in color (be careful not to burn it), add the butter to the pan. Whisk until the butter has melted.
  3. Take the pan off the heat, slowly add heavy cream and salt. Be careful not to burn yourself, as the caramel will bubble up. Whisk until salted caramel sauce is smooth. Pour into a jug for serving.
  4. Keep in the refrigerator for up to 2 weeks. Reheat before serving.