Salted Caramel Sauce

How to Make Salted Caramel Sauce

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1. Put the sugar and water in a medium heavy-based saucepan over medium heat and stir just until the sugar has dissolved. Stop stirring.

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2. Bring to the boil and cook for 8 to 10 minutes, swirling the pan gently now and then, until the syrup turns a deep amber colour.

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3. Take the pan off the heat and whisk in the butter. It will bubble and spit, so stand back. Whisk until the butter has melted.

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4. Slowly pour in the warm cream, whisking until smooth. If any hard lumps form, return the pan to low heat and whisk until they dissolve.

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5. Stir in the salt and vanilla. Taste, and add a pinch more salt if you like.

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6. Pour into a heatproof jar and cool. The sauce will thicken as it cools.

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Tips for Making Salted Caramel Sauce

• Do not stir the sugar once it is boiling. Stirring can make it crystallise into a grainy mass, so swirl the pan instead.
• Warm the cream before adding it. Cold cream makes the caramel seize and spit, and warm cream blends smoothly.
• Watch the colour and trust your nose. Pull it off the heat at deep amber, since it goes from perfect to burnt in seconds.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

What to Serve with Salted Caramel Sauce

• Vanilla ice cream
• Apple pie
• Chocolate brownies

Storing & Reheating Salted Caramel Sauce

Keeps in a sealed jar in the fridge for up to 3 weeks. Warm gently in the microwave or in a pan of hot water before using.

Salted Caramel Sauce FAQ: Common Questions

Salted Caramel Sauce Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.