Salted Caramel Sauce with Butter & Cream
Salted caramel sauce is a glossy dessert sauce made from cooked sugar, butter and cream. Taking the caramel to a deep amber colour gives a rounded flavour for ice cream, pancakes, cakes and fruit.
Servings
Ingredients
- 200 g caster sugar
- 60 ml water
- 90 g unsalted butter cubed
- 120 ml double cream warm
- ½ tsp fine sea salt
- 1 tsp vanilla extract optional
Instructions
- Put the caster sugar and water in a heavy saucepan and heat gently until the sugar dissolves.200 g caster sugar, 60 ml water
- Increase the heat and boil without stirring until the syrup turns deep amber.
- Remove from the heat and carefully whisk in the butter until melted.90 g unsalted butter
- Slowly whisk in the warm cream; the mixture will bubble strongly.120 ml double cream
- Stir in the salt and vanilla, then cool until spoonable before serving or storing.½ tsp fine sea salt, 1 tsp vanilla extract
Drink pairing
Caramel sauce is sweet, buttery and slightly salty, so drinks with bitterness, roasted notes or freshness work well.
Alcoholic
- Sauternes
- Pedro Ximénez sherry
- Milk stout
Non alcoholic
- Espresso over ice
- Sparkling apple water
- Black tea with lemon
Nutrition per serving
Calories: 107kcal (5%) | Carbohydrates: 0.4g | Protein: 0.4g (1%) | Fat: 12g (18%) | Saturated Fat: 7g (44%) | Cholesterol: 33mg (11%) | Sodium: 123mg (5%) | Potassium: 14mg | Sugar: 0.4g | Vitamin A: 402IU (8%) | Vitamin B12: 0.03µg (1%) | Vitamin C: 0.1mg | Vitamin D: 0.3µg (2%) | Vitamin E: 0.3mg (2%) | Vitamin K: 1µg (1%) | Folate: 1µg
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