Salted Caramel Sauce is like liquid gold for me. Such a simple but very beautiful texture which is so rich in its taste. You can eat it straight out of the glass jar, just make sure to wait for a few minutes after making it. Otherwise, you will burn your whole mouth. The procedure for salted caramel sauce is quite simple, which doesn’t mean you never fail to make it. Keep yourself straight to the procedure if you want to have it work. When I am in Switzerland, it works perfect and I never ever had any problem to make a homemade salted caramel sauce. However, when I am in Mexico, it doesn’t work out. And I have no idea why it is. Maybe the pot, maybe the hight (1,500m above sea level where we live). Don’t laugh, it is different to cook when you are at a higher above sea level, for example, it takes you longer to boil water or pasta.
You can eat this salted caramel sauce out of the jar (I would not recommend it as it contains a lot of fat and sugar), pour it over your milk coffee, ice cream or use it for a dessert recipe.
Look at it – Doesn’t it look like liquid gold?
Salted Caramel Sauce
- 160 g (0.8 cups) caster sugar
- 70 g (0.3 cups) butter
- 80 g (0.3 cups) double cream
- 1 tsp (1 tsp) sea salt
- Add the sugar in a pot and cook it at high heat until fully melted and golden brown.
- Take the pot away from the heat and stir in the butter until well combined. Be careful, it will splash.
- Place the pot back to the heat and pour in the double cream (it will splash again). Cook for a few minutes while constantly stirring, until you are happy with the color of your caramel. It took me about 3 minutes, but it depends on the pot and temperature of your cooking stove.
- Stir in one teaspoon of sea salt and pour your salted caramel sauce in a glass jar. Let it cool down before you can store it up to at least one week in your fridge.